The ridges in a suribachi, a Japanese mortar, help crush ingredients without bruising them, keep ingredients in the bowl, and yield a pleasantly toothsome textures
of sesame seeds in the world, just after China), which spread to Japan from India along with Buddhism, and were used for both medicinal properties and spiritual significance.
The suribachi and surikogi have become some of the few essential tools in the Japanese kitchen because they get the job done efficiently. Timing is a central component of Japanese cooking, as cooks carefully layer flavors of salt, sugar, soy, vinegar, and miso into recipes. There’s no time to fiddle with an onerous mortar and pestle.
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