Kamoshika Dōgu-ten Wooden Pestle

A wooden pestle, or surikogi / すりこぎ, made to partner our grooveless suribachi mortar. It comes from Kamoshika Dōgu-ten, the kitchenware label of the Yamaguchi Tōki pottery in Mie Prefecture, who shaped it for their own bowls.

A traditional pestle has a rounded tip to work into the grooves of a classic mortar. Kamoshika's suribachi has a flat base instead, so the makers gave the pestle a gently curved, almost flat end to match. More of the wood meets the bowl with every turn, so sesame and spices break down with less effort.

It is turned from Japanese magnolia, the same wood often used for knife handles and chopping boards. It stands up well to water and is soft and warm to hold. The wood is left completely natural, with no chemical treatment, coating or resin, and it settles into your hand the more you use it.

Two sizes

• Medium — for the medium mortar. A comfortable length for sesame, nuts, miso and dressings.
• Small — for the small spice mortar. Sized for a pinch of peppercorns or seeds, crushed against the bowl's lightly textured clay.

How to use

Rest one hand on top of the pestle and hold the middle with the other. Keeping the top steady, circle the end of the pestle around the wall of the bowl.