Pilon Surikogi en bois de Sansho 12cm Fin C’est le couteau que l’on

C’est le couteau que l’on prend naturellement en main dès que l’on entre dans la cuisine

like the sky at sunset

Matériaux : Terre grès

Blade durability: The blade has a three-layer structure

Tasse avec anse Shinogi

Pilon Surikogi en bois de Sansho 12cm Fin C’est le couteau que l’onJapanese cuisine has always often used crushed sesame and the mortar and pestle are the essential utensils. Traditionally, it is said that the wood of Sansho (Japanese pepper tree) is the best material for making the pestle. It is hard and wear resistant. In addition, Sansho wood has a detoxifying effect and the rubbed wood particles were supposed to prevent food poisoning at the time when there was no refrigerators. This shrub is generally used