The mortar and pestle are among the oldest culinary tools in the world, valued for centuries for their ability to grind, crush, and blend ingredients with precision. In Japan, this timeless pairing takes the form of the Suribachi and Surikogi - an essential duo used to prepare many of the pastes, sauces, dressings, and spice blends that define traditional Japanese cuisine.
The Suribachi is a traditional Japanese earthenware mortar, its name derived from suru (to grind) and bachi (bowl). The interior is meticulously lined with fine hand-combed ridges that efficiently break down ingredients while preserving their texture and flavour. It is commonly used for grinding sesame seeds, nuts, tofu, yams, herbs, and fish, releasing their natural oils and aromas.
Paired with the Suribachi is the Surikogi, a traditional wooden pestle crafted specifically for use with the ridged ceramic bowl. Made from durable hardwood, the Surikogi gently works against the mortar's textured surface without causing wear, helping to preserve the integrity of the ridges and ensuring the longevity of both tools. Together, they offer a simple yet highly effective method for preparing ingredients in the authentic Japanese tradition.
