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

The grater got here faster than initially estimated. Nice, sturdy thick wood. Grates quickly and with ease. The only suitable way to grate wasabi. The only bad thing is if you accidentally get wasabi on the wood part it is difficult to clean, and may even stain very light green. No big deal really. I just try to take extra care to keep it off the wood. Smaller circles and remove wasabi pile from the skin more often.

too small

It worked well, and ground my wasabi like it should, but the “large” size was disappointing. The medium and small are also pictured, but are not visible with the naked eye.

From the depths of the ocean comes this little gem for the discerning grater. I was delighted and surprised to see this great product.While finding raw wasabi is a challenge at best, this nifty tool works on ginger as well.I tested this product against a small grater and a zester that I have. No doubt from the pictures you can see how smooth the grated ginger is compared to that coming from the grater and zester. It’s smooth and creamy.Best of all it doesn’t accumulate ginger on it compare to the others. While ginger is inexpensive, for wasabi- this makes a huge difference in the wasted portions. Note that these tests were for the same amount of ginger.It’s nice if you wanna a little bit ginger on the food at the table or even when you’re cookingOther types of graters get more ginger on them so you have to grate more and waste more.Plus this is much easier to clean - it’s almost a flat surface.It was smaller than I thought but it worked great!Extra info:You can’t soak in water but have to wash & dry it right awayIf you found this review helpful- Let me know by clicking below!

What a grater. Mokkosu is a fine find. I admit that I have an attachment to Japanese tools, in the kitchen and the shop. This little boy is no exception.Some may be bothered that it takes on stain, the way porcelain never does. I do not care because it cleans up nicely. Shark skin is magical in a way ceramics never are. I get a fine pulp with some juice to boot. I wear those thin gloves to keep my skin from taking on colors.Wasabi is rare. If I get fresh, I want to get the most from it. Otherwise, I may as well stick with the inferior tube product. Fresh slaps you around like an angry Japanese Grandmother. I take my time and use minimal pressure. The working surface may be small, but it is ample to get good results.They mention ginger (I scrape off the outer skin with a teaspoon first), but I have found another fresh use: Turmeric. Another nasty stainer, but fresh is a whole level above the musty old powder from a jar.

This little tool is a must have in the kitchen if you use ginger often. It is well made and very sturdy. This is what is used in Japan to grate wasabi. It's harder to find fresh wasabi in the US so my main use would be for ginger. I've used the microplane grater to grate ginger, but it' doesn't work that well compared to this. This easily grates the ginger without making it watery as you can see in the attached photo. For cleanup, I just rinse it under hot water right after using.

Got the medium one, and even then it’s still pretty small. I used this to grate ginger and it worked marvelously my only complaint is this stains easily but does not wash out. This is gonna be stained and dirty permanently, which is not ideal. But otherwise great workmanship and I look forward to using it more often!

This is what came before the box grater and microplane grater. It's a piece of shark skin pasted to a wood paddle and is used to grate wasabi (Japanese horseradish) root or ginger in order to make a fine paste.You won't end up busting your knuckles on this, but if you're not careful, you'll scrape your fingertips. Marker is about the size of a regular Sharpie, for reference.