{"id":1358,"date":"2015-09-21T18:00:23","date_gmt":"2015-09-22T01:00:23","guid":{"rendered":"https:\/\/www.zojirushi.com\/blog\/?p=1358"},"modified":"2015-08-26T14:39:30","modified_gmt":"2015-08-26T21:39:30","slug":"how-touse-a-suribachi-and-surikogi","status":"publish","type":"post","link":"https:\/\/www.zojirushi.com\/blog\/how-touse-a-suribachi-and-surikogi\/","title":{"rendered":"How to\u2026use a Suribachi and Surikogi"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"  wp-image-1359 alignright\" src=\"https:\/\/www.zojirushi.com\/blog\/wp-content\/uploads\/2015\/08\/suribachikogi01.jpg\" alt=\"suribachikogi01\" width=\"320\" height=\"238\" \/>Japanese cooking relies on a few carefully selected implements\u2026a good knife, long chef\u2019s chopsticks, a rice cooker and a mortar and pestle, or the <em>suribachi<\/em> and <em>surikogi<\/em>.<\/p>\n<p>The <em>suribachi<\/em> is a finely-crafted earthenware mortar, in which all kinds of foods, seeds, spices and herbs are ground. Glazed on the outside in either a traditional brown or more modern hues, the medium-to-large sized bowls are carefully designed on the inside with rough ridges, called <em>kushi-no-me<\/em>, against which the cook will grind food. As with many Japanese arts, these fine ridges are often created to be beautiful as well as functional, and can be found in circular, comma or daisy-wheel patterns. When used with a <em>surikogi<\/em>, or wooden pestle, the textured interior surface helps to mash food quickly, until it is pulverized to the desired consistency.<\/p>\n<p>The <em>surikogi<\/em> adds much to food preparation. Traditionally, the <em>surikogi<\/em> is made from the thicker part of the trunk of a <em>sansho<\/em> bush (Japanese pepper tree). When the knobby bark is left on the pestle, it helps cooks hold onto the implement more easily, and also imparts a slight and subtle peppery flavor to the food in the mortar.<\/p>\n<p>The <em>suribachi<\/em> is originally from China and was introduced to Japan sometime in the 11<sup>th<\/sup> century. The earliest ones were made from rough stone and used to make medicine, grind flour, and roughly work other food. In modern Japanese kitchens, the <em>suribachi<\/em> and <em>surikogi<\/em> are much more refined, and usually purchased as a set.<\/p>\n<p><a href=\"https:\/\/www.zojirushi.com\/blog\/wp-content\/uploads\/2015\/08\/suribachikogi02.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-full wp-image-1360\" src=\"https:\/\/www.zojirushi.com\/blog\/wp-content\/uploads\/2015\/08\/suribachikogi02.jpg\" alt=\"suribachikogi02\" width=\"640\" height=\"480\" \/><\/a><\/p>\n<p>Japanese cooks will tell you to buy a big <em>suribachi<\/em> so that seeds don\u2019t come flying out, and a sturdy, thick <em>surikogi<\/em>, so that it stands up to the demands of crushing and grinding. When using the <em>suribachi<\/em>, it\u2019s important to place it on a flat surface, on top of a silicone mat or folded towel, for stability. And the best technique for using the <em>surikogi<\/em> is to hold it with two hands, one at the top of the dowel and one at the bottom, and rotate around the mortar.<\/p>\n<p>For many gourmet cooks, implements like the <em>suribachi<\/em> and <em>surikogi<\/em> can be used to make dishes from multiple cuisines&#8230;Japanese <em>shiraae<\/em> dishes, Middle Eastern hummus and <em>muhamara<\/em>, Indian <em>garam<\/em> masala, and even Moroccan harissa! No matter what style of food you enjoy, the Japanese <em>suribachi<\/em> and <em>surikogi<\/em> are drool-worthy kitchen wonders.<\/p>\n<p>Tell us what you use yours for!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Japanese cooking relies on a few carefully selected implements\u2026a good knife, long chef\u2019s chopsticks, a rice cooker and a mortar and pestle, or the suribachi and surikogi. The suribachi is a finely-crafted earthenware mortar, in which all kinds of foods, seeds, spices and herbs are ground. Glazed on the outside in either a traditional brown [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_crdt_document":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[3],"tags":[19,21,18,20,17],"class_list":["post-1358","post","type-post","status-publish","format-standard","hentry","category-from-zojirushi-america","tag-cheftools","tag-cooking","tag-cookingtools","tag-foodie","tag-mortarandpestle"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.1 (Yoast SEO v27.1.1) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>How to\u2026use a Suribachi and Surikogi - Zojirushi Food &amp; Culture Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.zojirushi.com\/blog\/how-touse-a-suribachi-and-surikogi\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"How to\u2026use a Suribachi and Surikogi\" \/>\n<meta property=\"og:description\" content=\"Japanese cooking relies on a few carefully selected implements\u2026a good knife, long chef\u2019s chopsticks, a rice cooker and a mortar and pestle, or the suribachi and surikogi. The suribachi is a finely-crafted earthenware mortar, in which all kinds of foods, seeds, spices and herbs are ground. 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