Grating is an essential method in Japanese cuisine. For example, grating daikon radish, grating ginger and mixed in dipping sauce when eating tempura or udon noodles, even real wasabi paste is made by grating the wasabi rhizome. Therefore, the grater is quite common kitchen utensil in Japan. There are many kinds of grater made of copper, bamboo, plastic, ceramics… and many sizes or shapes. I use pottery one for long time, it’s handy and use as a plate on the table. I really like it but found a cute one in France!
Oroshiki (Oroshi-gane)
