In japan chefs use a traditional specialty grater with a surface made of shark skin.
Ceramic wasabi grater.
Kyocera advanced ceramic 3 1 2 inch ceramic grater tsuboe japanese stainless grater samekichi sk 030 sharkskin kitchen wasabi slicer japan import kyocera ceramic grater 6 5 medium for ginger and garlic.
If you re getting it just for the wasabi you might as well go ahead and get the sharkskin you ve probably already spend a small fortune on the wasabi itself.
The surface of this ceramic grater is specially crafted to simulate the abrasive qualities of a traditional samegawa shark skin grater.
Ceramic ginger graters as well are often not abrasive or fine enough to grate the root into a paste.
The wasabi heat and flavor is retained in the root rhizome s cells.
This type of grater is designed for grating wasabi or ginger but it works just fine for any vegetable with a similar texture like garlic horseradish or.
This ceramic ginger grater is genius and under 10 for under 10 you won t find another kitchen gadget as handy for kitchen prep.
The fine sandpaper like texture of shark skin is the perfect abrasive surface for making a fine wasabi paste without damaging the flesh and cells of the root.
The trapezoidal paddle like design is cleverly fashioned after a traditional.
Shark skin wasabi graters oroshi are the traditional tool of choice for itamae faced with grating authentic fresh wasabi rhizomes.
Shark skin traditional wasabi grater.
This wasabi grater is the best we have found so far second only to the real and traditional shark skin.
Each cell wall that is broken during grating releases that heat and flavor.
While mico planes metal or ceramic graters work reasonably well the unique rough sandpaper like surface of shark skin is ideal to break down the dense texture of wasabi to produce the perfect creamy consistency that fully.
By sue riedl updated august 30 2017.
It grates wasabi into a perfect paste revealing texture and flavor from the wasabi root unachievable when using standard graters.
Instead of the grated material falling through holes in the grater with a japanese grater called oroshigane the grated material stays on top.
Ceramic ginger graters as well are often not abrasive or fine enough to grate the root into a paste.
Failing that a good sharp ceramic ginger grater would be a good second choice i think and use a light hand to keep the paste very fine.
In japan chefs use a traditional specialty grater with a surface made of shark skin.
