Suribachi pottery mortars are glazed outside and unglazed inside. A comb pattern on the inside surface works as a grinder when food is pressed against it with a hand or pestle. In addition to grinding ingredients, it is used to mash or mix. Suribachi come in various sizes according to type of food and the number of servings to prepare.
For the surikogi pestle, sansho (Zanthoxylum piperitum) is the traditional material (in photo). It is very hard wood and does not wear out easily. It is also said to neutralize harmful substances in food ingredients, but this claim is likely untrue since this effect comes from the skin of sansho fruit and not from the wood. The uneven surface of a sansho pestle naturally provides a good grip.
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