Pilon Surikogi en bois de Sansho 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 pot) is the best material to make the pestle. It is hard and wear-resistant.
In addition, the wood of Sansho has a detoxifying effect and the rubbed wood particles were believed to prevent food poisoning in the days when there were 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 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.
Matter : Sansho Japanese pepper (poivrier japonais) (Aritagawa-cho, Wakayama),
Attache en soie (Shoen Kumihimo à Uji, Kyoto)
Production : Shimizu Seisakusho
Sansho wood has the characteristic of having cracks which, however, pose no 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.
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 well in a ventilated place. Drying in the sun will damage the wood.
Made in Japan, in Wakayama Prefecture
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.