The ‘suribachi’ pottery grinding bowl comes in two sizes, 7.3 and 10”. The suribachi is a Japanese mortar and pestle used to grind seeds, spices, herbs, and nuts efficiently for kitchen use. It is used for making gomasio sesame salt. Gentle pressure is usually all that is needed. The grinding bowl and pestle are sold separately. A magnolia wood pestle was long-ago identified as the best grinder. It is 7" long and is good for both size bowls. Suribachi (pestle and mortar) grinding is a less violent and a much-preferred method for food ingredients than is an electric apparatus.
Use and Care
Put the suribachi grinding bowl on damp cloth to help stabilize it. Use the pestle to grind ingredients in a circular motion while holding the grinding bowl with the other hand. Place the bowl between your legs as you sit to give it solid stability. The ideal amount of pressure for various uses comes with practice.
Clean with warm water and soap. Use a stiff brush to remove stubborn residue. Dry well before storing to avoid water absorption.
Background
The suribachi was introduced to Japan from China in the 11th century where it was used for preparing traditional medicine and herbal remedies. It is a basic tool in the Japanese culinary arts.
