Suribachi Japanese Mortar Bowl - White Clay
Suribachi 擂鉢 are Japanese “grinding bowls” (literal translation) for the obvious garlic, spices, it can also be used to process ingredients as diverse as seeds, meat or prawn (into a paste). Due to its incredible design, the suribachi and often paired with the surikogi (the wooden “pestle” counterpart) are versatile for culinary use well beyond Japanese cuisine. You can make a delicious pesto sauce, ginger turmeric gold milk, and a even nice batch of fresh peanut butter!
Deep tones of dijon and molasses on the exterior and rim create a sharp contrast to the creamy off-white clay. Inside of the bowl is unglazed with sharp ridges that sweep into the centre of the bowl. Use with pestle, wooden spoon, or handheld ingredients.
/// Before first use ///
Grind the empty mortar with your pestle and rinse well.
See this step as "seasoning" both parts. Also, it can get rid of extra unwanted particles.
/// Tips for longer use ///
To clean small food particles between the lines, fill it with warm water and let it soak.
Then gently brush along with the line with a scrubbing brush, not against. Rinse well, and turn upside down to fully dry.
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Unique and different in some way, each BP piece is hand thrown on the pottery wheel, bisque fired, glazed, and fired again at more than 2000 degrees Fahrenheit. Clay body is fully vitrified, made to be strong and durable for regular use.
Food-safe, micro/oven/dishwasher safe, recommend hand-washing, avoid thermal shock.
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