My 20 years old Suribachi mortar and Surikogi pestle rest at the hardest-to-reach location in my kitchen; high up on the shelf. They are brought down and kept on the stainless steel working table when summer time arrives. I tend to use them frequently to prepare sauces/dressings for my simple summer dishes. If you are not familiar with Suribachi and Surikogi refer to page 17, The Japanese Kitchen. They are Japanese grinding instruments, powered by manpower. I will come back...
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