Black Japanese Mortar and Pestle

Iwami Clay is a traditional Japanese stoneware known for its exceptional durability and density. Its slightly textured surface provides the ideal friction for grinding spices and herbs efficiently without wearing down over time.

The small size is best for individual servings or grinding small amounts of spices. The medium size is a versatile choice for most home cooks, while the large size is recommended if you frequently prepare larger batches of pastes, sauces, or dressings.

Yes, the wooden Surikogi stick is designed to be gentle yet effective. While it works perfectly for herbs, spices, and soft pastes, avoid using it to crush extremely hard, non-food items that could splinter the wood.

Hand wash the mortar with warm water and a soft brush to remove any food particles from the grooves. The wooden pestle should be wiped clean with a damp cloth and dried immediately; avoid soaking it in water to prevent the wood from warping or cracking.

The mortar is designed with a stable, weighted base typical of traditional Japanese stoneware. For extra security while grinding, we recommend placing a damp kitchen towel underneath the mortar to keep it firmly in place on your countertop.