Suribachi

asuru

Recently watching the evolution of man, we all come from one DNA and the hand tools we used for thousands of years become a certain common denominator. These denominators are not just with hand tools but are also food based. In the particular case, one of the most important tools in any kitchen is a mortar and pestle. My pestle is made of a soft Sansho wood rather than steel or clay and keeps the pestle from wearing down the ridges in the mortar. This type of pestle can impart a slight peppery flavor to the food it grinds.

Categories: Kitchen Facts, Life Cycles

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