In contrast to European graters, traditional Japanese graters are not perforated. The grated material is not pressed through holes in the cutting face, but remains on the surface of the grater. So, garlic, ginger, radish and many other roots and vegetables can be turned into a very fine paste. These graters are not only for those that love Japanese cooking! They work just as well with traditional European vegetables, and you will soon come to treasure this useful little item. It will very quickly become an indispensable helper in your kitchen!
Tip for use: Move the vegetable in a circular motion over the face of the grater. The teeth cut in every direction, and with this motion you will get the best results.
We have the graters in two types:
Traditional Japanese graters: These are made of copper and plated with tin. The teeth are cut by hand with hammer and chisel. With this type of handmade grater you will notice the teeth are irregular in height and set. These graters should not be put in the dishwasher. After use, one can simply brush the face off, rinse and dry the grater.
Modern Japanese graters: The teeth on the more modern graters in stainless steel are also cut by hand. But with the stainless models, one can simply put them in the dishwasher.
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