Japanese Mortar, Suribachi

What Is a Suribachi?

The suribachi is a traditional Japanese mortar, typically made of ceramic, with fine grooves inside the bowl. It is used alongside a wooden pestle called a surikogi. Unlike Western mortars that rely on pounding, the grooved surface of the suribachi allows for a circular grinding motion that gently breaks down ingredients. This method preserves aroma and texture, making it ideal for use with sesame seeds, nuts, tofu, and pickled ingredients.

Suribachi vs. Western Mortar and Pestle

While Western mortars often use a smooth surface and emphasize force, the suribachi’s textured grooves allow for more control and finesse. This results in a more delicate, even grind without bruising the ingredients.

The Role of the Surikogi (Wooden Pestle)

The surikogi is usually made from wood (such as sansho or ho wood) to avoid wearing down the ceramic grooves. It provides a comfortable grip and allows for the circular motion required in Japanese grinding techniques.

The Craft Behind the Suribachi

Traditional Production Process

Suribachi are often hand-thrown on a potter's wheel, using durable clay. After shaping, the interior grooves (kushi-no-me) are hand-carved with a comb-like tool. The bowl is then fired at high temperatures, with the interior left unglazed to maintain friction while the exterior is glazed for durability and aesthetics.

Why the Grooves Matter

The grooves help to catch and crush small seeds and fibers, making the grinding process more efficient and preserving flavor and aroma. They also ensure ingredients don’t slip during use.

Handmade Quality from Motoshige Seitosho

Founded in 1925 in Gōtsu City, Shimane Prefecture, Motoshige Seitosho is a leading suribachi manufacturer in Japan. They blend traditional Iwami-yaki pottery techniques with modern innovations. While forming and glazing are mechanized, the carving of the grooves remains a manual process, preserving craftsmanship. Their suribachi are known for being lightweight, durable, and often feature non-slip silicone bases. Learn more: https://www.suribachi.jp/

3 Simple Suribachi Recipes

1.Spinach and Nori with Sesame Sauce (Horenso to Nori no Goma-ae)

This classic Japanese side dish uses blanched spinach and shredded nori, all coated in a fragrant sesame dressing made fresh in a suribachi. Grinding sesame seeds just before serving enhances both flavor and nutrition.

Ingredients (Serves 4):

  • 1 bunch of spinach
  • Shredded nori (dried seaweed) – to taste
  • 3 tbsp white sesame seeds
  • 2 tsp mirin
  • 1 tsp dashi soy sauce (or regular soy sauce)
  • 1 tsp sugar (for boiling spinach)

Instructions:

  1. Blanch the spinach
    Bring a pot of water to a boil and add 1 teaspoon of sugar (to reduce bitterness by neutralizing oxalic acid). Blanch the spinach for about 1 minute, then drain and cool quickly in cold water. Squeeze out excess moisture and cut into bite-sized pieces.
  2. Grind the sesame seeds
    In a suribachi, grind the sesame seeds. For best flavor and absorption of nutrients, grind just before using. A medium grind (leaving some texture) gives a pleasant crunch and enhances nutritional value.
  3. Make the sesame dressing
    Add mirin and soy sauce to the ground sesame. Mix well with the pestle until the seasoning is evenly incorporated and forms a smooth paste.
  4. Combine and serve
    Add the spinach and shredded nori to the sesame mixture in the suribachi. Gently toss to coat all ingredients evenly. You can even serve directly from the suribachi to reduce cleanup.

Tips:

  • Grinding sesame releases its oils, enhancing both flavor and digestibility—store-bought ground sesame doesn’t compare.
  • Serving from the suribachi itself is not only practical, but also charming in a rustic, traditional way.
Nagamochi Shop

2. Shrimp Furikake   – Homemade Japanese Rice Topping

This is a quick, flavorful furikake (seasoned rice topping) that adds umami to plain rice. The suribachi makes it easy to grind the ingredients just enough to bring out their aroma and flavor.

Ingredients (Serves 2):

  • Dried small red shrimp (sakura ebi) – as needed
  • Toasted sesame seeds – 1 tbsp
  • Bonito flakes (katsuobushi) – ½ small pack
  • Aonori (green seaweed flakes) – to taste
  • Instant dashi powder – a pinch
  • Salt – a small pinch

Instructions:

  1. Grind the dried small red shrimp in the suribachi until crushed into smaller pieces.
  2. Add remaining ingredients—sesame seeds, bonito flakes, aonori, dashi powder, and salt.
  3. Gently grind together until the mixture becomes a coarse powder.

Tip: Avoid over-grinding the sesame seeds—they may become too moist and lose the dry, fluffy texture that makes this topping so appealing.

To Serve:

Sprinkle over hot steamed rice, mix into onigiri (rice balls), or use as a topping for noodles or salads for an umami boost.

how to make furikake with suribachi
 from Motoshige Seisakusho

3.Umeboshi Dressing (Plum & Bonito Sauce)

Ingredients (Serves 2–3):

  • 2 umeboshi (pickled plums)
  • 1 tbsp soy sauce
  • 1 tbsp sake
  • 1 tbsp mirin
  • 1 tbsp rice vinegar
  • 1 tbsp water
  • Bonito flakes (katsuobushi) – about 1/4 pack

Instructions:

  1. Remove pits from umeboshi and grind the flesh in the suribachi until smooth.
  2. Add soy sauce, sake, mirin, vinegar, water, and bonito flakes. Mix well.
  3. Microwave at 500W for 2 minutes to evaporate alcohol and bring out umami.
  4. If the dressing thickens too much, add a small amount of water to adjust.
  5. Use on salads, tofu, grilled fish, or steamed vegetables.
Nagamochi Shop

Why Use a Suribachi?

Using a suribachi is more than a cooking technique—it's a ritual. It slows you down, engages your senses, and deepens your connection with your ingredients. The textures and aromas you can create with this tool are impossible to replicate with modern appliances.

Whether you're just discovering Japanese cuisine or looking to deepen your practice, the suribachi is a beautifully simple tool that deserves a place in every kitchen.