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The traditional mortar
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  • The traditional mortar
  • The traditional mortar
  • The traditional mortar
  • The traditional mortar
  • The traditional mortar
  • The traditional mortar
  • The traditional mortar
The traditional mortar
FABRIQUÉ AU JAPON 🇯🇵
すりばち 擂り鉢 Suribachi
The traditional mortar
50,00€
Product description

The elegance of an ancient gesture, the efficiency of a tool that is still indispensable.

The suribachi is the traditional Japanese mortar, recognizable by its finely grooved interior. Used with a pestle ( surikogi ), it can be used to gently crush, grind or emulsify sesame seeds, spices, tofu, or grated vegetables.

Made in Japan, this bowl combines textured ceramic with a minimalist aesthetic.
Its practical pouring spout and stability make it a companion of choice in the kitchen, as much for precision as for the pleasure of the gesture.

A useful, beautiful object, steeped in tradition.
Features

Japanese suribachi mortar (sold without pestle)

Grooved interior for optimal efficiency

With pouring spout for smooth use

Handcrafted ceramics, made in Japan

Ideal for sauces, gomadare, fine purées, Japanese pestos, etc.

Diameter: about 13 cm

Easy to clean by hand (not dishwasher safe)
Fast delivery

All our products are carefully stored in Paris and shipped within 24 to 48 business hours.

Your order generally arrives in 2 to 4 working days in mainland France.

No customs fees, no long waits: you benefit from Japanese quality, with the responsiveness of local shipping.
Directions for use

Place the suribachi on a stable surface: if necessary, use a damp cloth or a silicone ring underneath to prevent it from slipping during use.

Add the ingredients to be ground: sesame seeds, spices, tofu, miso, cooked vegetables, etc.

With the surikogi, rub in gentle circular motions: the inner ridges of the suribachi grind effectively without damaging the texture or flavor of the ingredients.

For Japanese sauces (gomaae, miso, vinaigrette), you can then add the liquids directly into the suribachi to mix.

Clean with warm water, without a metal brush (ridges can accumulate residue: a soft brush is ideal).
Allow to air dry completely, upside down on a cloth.

💡 Tip: To prevent seeds from flying out of the mortar, partially cover with your free hand while grinding.

Place the suribachi on a stable surface: if necessary, use a damp cloth or a silicone ring underneath to prevent it from slipping during use.

Add the ingredients to be ground: sesame seeds, spices, tofu, miso, cooked vegetables, etc.

With the surikogi, rub in gentle circular motions: the inner ridges of the suribachi grind effectively without damaging the texture or flavor of the ingredients.

For Japanese sauces (gomaae, miso, vinaigrette), you can then add the liquids directly into the suribachi to mix.

Clean with warm water, without a metal brush (ridges can accumulate residue: a soft brush is ideal).
Allow to air dry completely, upside down on a cloth.

💡 Tip: To prevent seeds from flying out of the mortar, partially cover with your free hand while grinding.

Les rainures du suribachi (kushime) sont creusées à la main dans l'argile encore molle, en éventail depuis le centre, avant la cuisson : c'est cette géométrie précise, jamais parfaitement régulière d'une pièce à l'autre, qui crée la friction nécessaire pour broyer sans avoir besoin d'une lame. Le bol est ensuite glaçuré à l'extérieur, mais les rainures intérieures restent volontairement peu couvertes pour ne pas perdre leur pouvoir abrasif.

Sésame grillé et moulu pour épinards à la japonaise (goma-ae), ou pâte de miso et sésame pour une sauce à udon.

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