Oroshiki

Oroshiki made of metal ( Oroshigane ) with a "fine" rubbing surface, here with wasabi

Oroshiki with shark skin ( Samegawa-Oroshi ) with a “very fine” grating surface

Oroshiki ( Japanese 卸金 or おろし器 dt. "Grater") is a grater tool used in Japanese cuisine . Grater, d. H. Metal Oroshiki are referred to as Oroshigane ( おろし金 or 下ろし金 , "grater metal") and those with shark skin (often from Squatina nebulosa Korozame) as Samegawa Oroshi ( 鮫皮卸 or 鮫皮おろし "Shark skin grater").

Oroshigane differ considerably from European graters in that they grate much finer. Traditionally they consisted of tinned copper plates with many protruding teeth, but without perforation of the metal, so similar to rasps for woodworking, but finer. This design is still considered the best in Japan and is used by professional chefs. However, amateur cooks today often use much cheaper oroshiki made from other metals, plastics or ceramics. A modern variant also has openings like European graters and can be supplied with a suitable collection box.

There are two common versions of Oroshigane , the coarser version is used, for example, to grate radish ( daikon ), while the finer version is used to grate wasabi or ginger .

For the preparation of wasabi, but also ginger, yamaimo or taro , wooden boards with rubbing surfaces made of shark skin (Samegawa-Oroshi) are traditionally used. These have an even finer rubbing surface than the metal tools, similar to very coarse sandpaper. They should produce a particularly fine consistency and a very fine aroma. The shelf life is not particularly long, however.

Other tools for fine chopping food in Japanese cuisine are ceramic mortars ( suribachi ) with wooden pestles ( surikogi ).

Web links

Commons : Oroshiki - collection of images, videos and audio files

Individual evidence

↑ ^a ^b Nancy Singleton Hachisu: Preserving the Japanese Way. Andrews McMeel Publishing, 2015, ISBN 978-1-4494-5088-5 , pp. XVII f.
^ ^A ^b Richard Hosking: A Dictionary of Japanese Food. Prospect Books, 1996, Tuttle, 2015, ISBN 978-4-8053-1335-0 (Reprint), p. 218.
↑ Shizuo Tsuji: Japanese Cooking. 2nd edition, Kodansha Int., 2006, ISBN 978-4-7700-3049-8 , p. 104.
^ KV Peter: Handbook of Herbs and Spices. Volume 2, Second Edition, Woodhead, 2012, ISBN 978-0-85709-040-9 , p. 571.

[Nancy-1] Nancy Singleton Hachisu: Preserving the Japanese Way. Andrews McMeel Publishing, 2015, ISBN 978-1-4494-5088-5 , pp. XVII f.

[Hosk-2] A ^b Richard Hosking: A Dictionary of Japanese Food. Prospect Books, 1996, Tuttle, 2015, ISBN 978-4-8053-1335-0 (Reprint), p. 218.

[3] Shizuo Tsuji: Japanese Cooking. 2nd edition, Kodansha Int., 2006, ISBN 978-4-7700-3049-8 , p. 104.

[4] KV Peter: Handbook of Herbs and Spices. Volume 2, Second Edition, Woodhead, 2012, ISBN 978-0-85709-040-9 , p. 571.