Wooden Surikogi Pestle 12cm

Japanese cuisine has always often used crushed sesame and the mortar and pestle are the essential utensils. 

Traditionally, it is said that the wood of Sansho山椒 (Japanese pepper tree) is the best material for making the pestle. It is hard and wear-resistant.

In addition, Sansho wood has a detoxifying effect and the rubbed wood particles were supposed to prevent food poisoning at the time when there was no refrigerators.

This shrub is generally used entirely or consumed in one form or another, whether its leaves, flowers, fruits or even its bark. The town of Aridagawa, located near the eponymous river, whose source comes from Mount Kōya (高野山, Kōya-san) is a place rich in vegetation and where there are many fields of Sansho of high quality.

Shiori offers you 2 sizes of pestles depending on your needs.

The irregularity of natural wood makes it moderately hard and bumpy and easy to grip.

• Wooden Surikogi Pestle 12cm
• Wooden Surikogi Pestle 21cm 

Matière :  Sansho 山椒 (poivrier japonais) (Aritagawa-cho, Wakayama),  
Attache en soie (Shoen Kumihimo à Uji, Kyoto)
Production: Shimizu Seisakusho

Note :

Sansho wood has the characteristic of having cracks which however do not pose any problem during its use. In addition, each pestle being a unique piece made from a natural material, its appearance will necessarily differ from one example to another. Please take this feature into account before ordering this product.

Maintenance of the pestle:

After use, wash by hand in lukewarm water (avoid washing with very hot water so as not to risk deforming the wood).
Not suitable for the dishwasher!
Before storing the pestle, please air dry it in a ventilated area. Drying in the sun will damage the wood.

Made in Japan, in Wakayama Prefecture

Azumaya

Founded in 1997, the house creates magnificent, high-quality products, applying Japanese craftsmanship technologies. It is now one of the most representative craft brands in Japan.