Great Graters

May 22, 2020 | Recipes, Spring | 0 comments

The Japanese developed two very special graters for two specific foods: 鬼おろし機 oni oroshi ki (“monster graters”) made from bamboo used to coarsely grate daikon into shards and鮫の皮 samékawa graters made from nubbly sharkskin that transform tough, fibrous wasabi roots into a creamy, smooth paste bursting with aroma and fire. 

Ordinary udon noodles are elevated to special status in my kitchen when I top them with (homemade) uméboshi, juicy-spicy daikon oni oroshi, a shower of scallions and flakes of smoky katsuo-bushi.

Once warm weather arrives, I thrive on chilled tōfu with grated wasabi and pink-pickled myōga. And spicy wasabi is the classic condiment to serve with ruby-red lean maguro.

卸金の色々 Various Oroshi-gané

GRATING is a common kitchen task, performed when preparing many types of dishes. To choose the best tool in each case, consider the qualities of the food you want to grate: Is the food hard or soft? Brittle? Fibrous? Slippery? Smooth? Dry? Or is it likely to produce a puddle of liquid (and if so, do you want to capture that “juice” or not)? No wonder that so many different considerations and circumstances call for such a wide variety of grating tools.

DOWNLOAD recipe for GREAT GRATED Salad Dressing

Join the conversation. Leave a comment or ask a question below.

0 Comments

Submit a Comment

Cold Noodles Part One: SŌMEN

Cold Noodles Part One: SŌMEN

Survival strategy for hot, humid days: Chilled Sōmen Noodles-on-the-rocks! DOWNLOAD information on buying, storing and cooking sōmen  and serving the noodles.© Photo by Leigh Beisch Styling by Karen Shinto ネバネバそうめん Slithery Sōmen Noodles Mouth feel (the way a food...

Rainy Season Kitchen

Rainy Season Kitchen

RAINY SEASON KITCHEN TSUYU (梅雨 literally, "plum rain") comes to the Japanese archipelago every year as spring turns to summer. The constant dampness of tsuyu encourages the growth of kabi (mildew, and molds) requiring a strategy (taisaku 対策) ... and diligence...

HATSU-GATSUO

HATSU-GATSUO

初鰹   HATSU-GATSUO   First Catch of the Season Japan’s seasonal sensibility is always on display at table; here the transition from spring into early summer is celebrated with hatsu-gatsuo (skipjack tuna (Katsuwonus pelamis) prepared tataki-style. Whole loins of katsuo...

Green Tea

Green Tea

Green Teas 緑茶 RYOKU CHA Green teas are green because enzymes responsible for oxidization have been prevented from doing their (dark and discoloring) work. The Japanese halt oxidation by steaming freshly picked leaves, while the Chinese typically pan-fire or roast tea...

Explore

Archives