• An antique suribachi (mortar) and surikogi (pestle) with the lovely rustic charm of old Japanese mingei folk tools. Suribachi were amongst the first kind of Japanese kitchen utensils made, dating back to the 11th century.
  • An antique suribachi (mortar) and surikogi (pestle) with the lovely rustic charm of old Japanese mingei folk tools. Suribachi were amongst the first kind of Japanese kitchen utensils made, dating back to the 11th century.
  • An antique suribachi (mortar) and surikogi (pestle) with the lovely rustic charm of old Japanese mingei folk tools. Suribachi were amongst the first kind of Japanese kitchen utensils made, dating back to the 11th century.
  • An antique suribachi (mortar) and surikogi (pestle) with the lovely rustic charm of old Japanese mingei folk tools. Suribachi were amongst the first kind of Japanese kitchen utensils made, dating back to the 11th century.
  • An antique suribachi (mortar) and surikogi (pestle) with the lovely rustic charm of old Japanese mingei folk tools. Suribachi were amongst the first kind of Japanese kitchen utensils made, dating back to the 11th century.
  • This traditional Japanese surikogi is a natural wood pestle made from the fragrant wood of the Japanese sansho (pepper) tree. Its slightly bent and bumpy surface makes it easy to grip at various heights.
  • This traditional Japanese surikogi is a natural wood pestle made from the fragrant wood of the Japanese sansho (pepper) tree. Its slightly bent and bumpy surface makes it easy to grip at various heights.
  • An antique suribachi (mortar) and surikogi (pestle) with the lovely rustic charm of old Japanese mingei folk tools. Suribachi were amongst the first kind of Japanese kitchen utensils made, dating back to the 11th century.
  • An antique suribachi (mortar) and surikogi (pestle) with the lovely rustic charm of old Japanese mingei folk tools. Suribachi were amongst the first kind of Japanese kitchen utensils made, dating back to the 11th century.
  • An antique suribachi (mortar) and surikogi (pestle) with the lovely rustic charm of old Japanese mingei folk tools. Suribachi were amongst the first kind of Japanese kitchen utensils made, dating back to the 11th century.
  • An antique suribachi (mortar) and surikogi (pestle) with the lovely rustic charm of old Japanese mingei folk tools. Suribachi were amongst the first kind of Japanese kitchen utensils made, dating back to the 11th century.
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large japanese antique mortar and pestle, tokoname stone ware suribachi

large japanese antique mortar and pestle, tokoname stone ware suribachi

¥30,524 JPY
¥30,524 JPY
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Love Japanese Style Like We Do

An antique suribachi (mortar) and surikogi (pestle) with the lovely rustic charm of old Japanese mingei folk tools.

Suribachi were amongst the first kind of Japanese kitchen utensils made, dating back to the 11th century, and remain basically unchanged to the present day.

This very large, heavy bowl is rough and uneven in shape, indicative of these older bowls. The suribachi is Tokoname stone ware, one of the six ancient kilns of Japan. It is typically glazed a tan color on the outside and around the upper rim. The inside of the bowl is unglazed with special ridges designed to pulverize and extract oils and moisture from food efficiently. Over time and with daily use the inside of the bowl has deepened to a rich brown tone adding to its rustic appeal.

The traditional surikogi is a natural wood pestle made from the fragrant wood of the Japanese sansho (pepper) tree. Its slightly bent and bumpy surface makes it easy to grip at various heights.

The suribachi and surikogi are in good antique condition, with signs of daily use, but no chips or cracks.

The set makes a beautiful display object in a rustic home kitchen, a restaurant or cafe. Larger bowls, like this can also be used as a plant holder or a fruit or snack bowl. The Japanese even use them as a bowl for their small Medaka fish! Of course the bowl can also be put to its original use.

A Japanese kitchen is typically filled with all kinds of electronic gadgets, yet suribachi have remained the same, and in steady use, for hundreds of years!

- suribachi bowl measures around 31 cm (12.2”) in diameter x 13 cm (5.1”) tall.
- surikogi pestle measures around 34 cm (13.4”) long.
- weighs 2,600 gm.

(listing for mortar and pestle set)

SHIPPING INFORMATION
- please read our shipping policies.
- we use recycle packaging wherever possible and wrap for safety, rather than appearance!

ABOUT OUR VINTAGE, ANTIQUE AND OTHER ITEMS
We list pieces we feel are worthy of display. There may be scratches, dents, fading and signs of wear and tear. We try to explain the condition of each item exactly, but may miss something.

Information regarding the item and it’s age is obtained from dealers and our personal research. We do our best to give you the correct information but please be aware that we cannot guarantee this information.

Please message us prior to purchase with any questions you may have about our products.

SURIBACHI
A suribachi, literally grinding bowl, is a traditional cooking utensil that has been used in Japan for hundreds of years. It was introduced to Japan from China in the 11th century.  Originally used for preparing traditional medicine and herbal remedies the bowl eventually became commonly used for food preparation.

The stoneware bowl has a glazed exterior and rim and an unglazed interior. What makes the Japanese suribachi different from other mortars is the interior, scored with diagonally spiraling ridges called kushime, meaning a comb pattern. These ridges not only facilitate the pulverizing of seeds, but trap seeds in the spaces between the ridges, enabling easy extraction of oils and moisture from food.

The mortar is used together with the surikogi (pestle). The surikogi has traditionally been made from Sansho wood, a plant native to Japan. Sansho, or Japanese pepper, is said to be the oldest Japanese spice. It has a wonderful aroma and is known for enhancing the function of the stomach and intestines. It is said that every time a small amount of wood from the surikogi is scraped into the suribachi, the scent of Japanese pepper is released, complementing the dish and also giving it a detoxification effect.

In days gone by the suribachi work was the job of the children in the household.

USAGE
Suribachi come in a variety of sizes, that can be chosen according to the work needed to be done. Small bowls are used for grinding seeds. Medium size bowls are great for grinding seeds and then adding liquids to make sauces and pastes. Larger size bowls are used for grinding and pounding various kinds of meat and fish into a paste to make dumpling-like meatballs or for mashing tofu and adding vegetables to make a make Japanese Shiraae salad. Extremely large bowls are used in restaurants, their use limited only by the imagination.

As the bowls have a rustic aesthetically pleasing appeal, they are also great to serve the dishes that have been made in them.

The suribachi should be placed on a flat surface, with a damp cloth or tenugui underneath to prevent slipping. Without much pressure use the wooden surikogi to rub the seeds or other ingredients in a circular fashion, to the desired texture, against the rough raised surface of the bowl. 

To clean the suribachi its best to avoid scrubbing. Instead you can soak it in warm water with a mild detergent for 10 or 20 minutes and then rinse well under running water.

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