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FABRIQUÉ AU JAPON 🇯🇵
mortar Suribachi
Japanese suribachi mortar and pestle
A Japanese mortar designed to release the aroma of freshly ground sesame.
60,00€
Sélectionné au Japon par Léonard
Plus que 2 en stock, expédié depuis la France
Livraison offerte en France
Expédié sous 1 à 2 jours ouvrés
Retours sous 30 jours
Pickup currently not available
Product description
The technique
Rotate the pestle in circles against the grooves, rather than pounding up and down as you would with a Western mortar. This motion crushes the seeds or herbs and releases their essential oils without turning them into a fine powder.
Why it's different
The grooves that line the inside of the bowl (kushime) are hand-carved into the soft clay in a fan pattern from the center before firing. This geometry, which is never perfectly uniform from one piece to the next, creates the friction needed to grind ingredients without the need for a blade. The bowl is glazed on the outside in a deep brown, but the inside is intentionally left mostly unglazed to maintain its abrasive properties.
Why choose a suribachi over a classic mortar
Sesame seeds ground on the spot in a suribachi truly transform the flavor of a vegetable dish or a goma-ae sauce: the aroma of freshly crushed sesame bears no comparison to that of whole seeds or store-bought tahini. The suribachi and its surikogi—the solid wooden pestle that comes with it—form an inseparable pair; one is never sold without the other.
Why I chose it
"I love objects that make you want to prepare things yourself rather than consistently looking for a shortcut. The suribachi is one of those. Its ridged interior allows you to work with ingredients very precisely while using a very simple motion. When I discovered it, I loved the combination of an ancient technique and an object that remains perfectly relevant in a modern kitchen."
You'll love it if
- you prefer to make things yourself rather than buying them ready-made
- you cook Japanese dishes like goma-ae or sesame-based sauces
- you appreciate the difference between a freshly ground ingredient and a store-bought product
- you don't mind careful maintenance: hand wash, and do not let soak
It's probably not for you if
- you are looking for an all-purpose tool for every type of preparation
- you prefer a mortar that is dishwasher safe
- you never use seeds or herbs that need grinding in your cooking
Practical info
Diameter approximately 20 cm. Comes with a wooden pestle (surikogi). Wash by hand, avoid letting the grooves soak with stubborn oily residues, and dry thoroughly before storing.
An object designed to last
The ceramic and the wood of the surikogi are designed for sustainable daily use, provided they are maintained simply: hand wash and dry carefully. Made in Japan, this suribachi is built to last far longer than a low-end plastic or glass mortar.
Craft and know-how
The technique
Rotate the pestle in circles against the grooves, rather than pounding up and down as you would with a Western mortar. This motion crushes the seeds or herbs and releases their essential oils without turning them into a fine powder.
Why it's different
The grooves that line the inside of the bowl (kushime) are hand-carved into the soft clay in a fan pattern from the center before firing. This geometry, which is never perfectly uniform from one piece to the next, creates the friction needed to grind ingredients without the need for a blade. The bowl is glazed on the outside in a deep brown, but the inside is intentionally left mostly unglazed to maintain its abrasive properties.
Why choose a suribachi over a classic mortar
Sesame seeds ground on the spot in a suribachi truly transform the flavor of a vegetable dish or a goma-ae sauce: the aroma of freshly crushed sesame bears no comparison to that of whole seeds or store-bought tahini. The suribachi and its surikogi—the solid wooden pestle that comes with it—form an inseparable pair; one is never sold without the other.
About this object
Léonard's pick
Why I chose it
"I love objects that make you want to prepare things yourself rather than consistently looking for a shortcut. The suribachi is one of those. Its ridged interior allows you to work with ingredients very precisely while using a very simple motion. When I discovered it, I loved the combination of an ancient technique and an object that remains perfectly relevant in a modern kitchen."
Is it right for you?
You'll love it if
- you prefer to make things yourself rather than buying them ready-made
- you cook Japanese dishes like goma-ae or sesame-based sauces
- you appreciate the difference between a freshly ground ingredient and a store-bought product
- you don't mind careful maintenance: hand wash, and do not let soak
It's probably not for you if
- you are looking for an all-purpose tool for every type of preparation
- you prefer a mortar that is dishwasher safe
- you never use seeds or herbs that need grinding in your cooking
Features and care
Practical info
Diameter approximately 20 cm. Comes with a wooden pestle (surikogi). Wash by hand, avoid letting the grooves soak with stubborn oily residues, and dry thoroughly before storing.
An object designed to last
The ceramic and the wood of the surikogi are designed for sustainable daily use, provided they are maintained simply: hand wash and dry carefully. Made in Japan, this suribachi is built to last far longer than a low-end plastic or glass mortar.
Delivery and returns
Fast delivery
All our products are carefully stored in Paris and shipped within 1 to 2 business days.
Your order usually arrives within 48 hours in metropolitan France (Colissimo). Free shipping from €50.
No customs fees, no long wait: you enjoy Japanese quality with the speed of a local delivery.
30-day returns
You have 30 days from receipt to return an item. This period includes the 14-day legal withdrawal period.
For returns after 14 days, the item must be unused, unwashed, and in its original packaging. Return shipping costs are your responsibility, unless there is a defect or an error on our part.
Returns are to be arranged by email at leonard@dogou.fr.
Frequently Asked Questions
What are the grooves inside the suribachi for?
They are drawn by hand before firing and let you crush and finely grind seeds and herbs, by turning the pestle in circles against the ridges rather than pounding up and down.
Is the suribachi sold with its pestle?
Yes, it comes with its surikogi, the solid wood pestle that goes with it.
How do I grind sesame?
Toast a handful of sesame seeds, then crush them in the suribachi by turning the pestle in circles, for freshly ground sesame.
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