Oroshigane

Oroshigane (Japaneseおろし金or下ろし金, literally " rubbing metal "), even oroshiki, is a tool of Japanese cuisine.

Oroshigane differ considerably from the European grater, as they rub much finer. Traditionally they were made of tin-plated copper plates with many protruding teeth, but without perforation of the metal, ie similar to rasps for wood working, but fine. This design is used in Japan is still regarded as the best and used by professional chefs.

For this recipe, wasabi and Yamaimo rubbing surfaces are used from shark skin. These have a finer grating surface as the metal tools, similar to a very coarse sandpaper. Hobby chefs use today, however, often much cheaper Oroshigane of other metals, plastic or ceramic. A modern variant has also breakthroughs such as European grater and can be supplied with a matching collection box.

There are two common variants of the Oroshigane, the coarser variant, for example, for grating radish ( daikon ), while the more refined version is used for grating wasabi and ginger. These fine Oroshigane consist sometimes of only one covered with shark skin piece of wood.

Other tools for fine chopping food in Japanese cuisine are Suribachi and Surikogi ( ceramic mortar with wooden pestle ).