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

Tagged as:

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s