Mokkosu Japanese Classic Grater for Wasabi and Ginger, Medium Size, Made in Japan

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About Mokkosu Japanese Classic Grater For Wasabi And

Wasabi grated using this tool is creamier and smoother than when grated using metal graters. It maximizes the extraction of Sulfinyl, a nutrient found in wasabi. Raw wasabi is significantly different from the tube or powdered wasabi in the number of nutrients it contains. The aroma and pungency of wasabi are produced when its cell is ruptured or broken down, thus making this tool ideal to release its optimal flavor. To achieve a fine and pasty grated wasabi, it is important to grate it clockwise in large circles gently maximizing the surface of the grater. History of the Classic Japanese Grater: At the end of the Edo period in Japan, the food culture of sushi and soba became popular, and along with that, wasabi was eaten by many people. This type of grater was created as a tool for finely grated wasabi, inspired by the materials used by tradesmen and cooks to process the surface of wood by shrine carpenters. Why use this product? When raw wasabi is grated using this grater, it finely ruptures the cell of wasabi, thus, bringing out its rich aroma and flavor as well as extracting its most important nutrient, which conventional metal graters cannot achieve. Care Instructions: Gently wash with a scrubbing brush after use. Dry under a shaded area. Avoid using a dryer when drying. For frequent use, it is recommended to have another grater and use it alternately.