The suribachi is a Japanese ridged ceramic mortar used with a wooden pestle (surikogi) for grinding toasted sesame seeds, miso, and pastes. The interior is deeply grooved (not smooth like a Thai mortar), which grips the pestle and creates friction for fine grinding.
Uses
- Goma (sesame): grinding toasted sesame seeds to paste for goma dressing; the grooves are essential
- Miso: smooth miso pastes for sauces; also used for smooth tofu preparations
- Nut butters: walnut and peanut pastes in Japanese cooking
Surikogi (pestle)
The traditional pestle is made from sanshō (Japanese pepper tree) wood, which is light, hard, and slightly aromatic. The wood is used rather than ceramic or stone because it is gentler on the grooved ceramic bowl.