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.
Comes with a solid wood pestle (surigoki).