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I made this Suribachi on the potter’s wheel.  It has a slight foot which lifts the bowl off the surface and makes it easy to hold.  The foot is wide enough to provide stability.  I have added a slight pouring spout.

Suribachi exterior and rim are glazed in dark blue.  The interior is traditionally bare.  Ergonomic designs needs not handle.  Grasp by rim and foot.

Use Suribachi as a mortar to pulverize seeds, nuts, and herbs for pastes, sauces, and marinades by placing the bowl on a towel or non-skid mat and rotate ingredients with the wooden pestle.  The spiral combed ridges extract oils and moisture from food.  Use a soft bristle brush to dislodge ground ingredients. Add liquid directly in the bowl and pour.

8″ Diameter

Comes with a solid wood pestle (surigoki).