Vegetable-Rich Suribachi Cooking

A collection of recipes centred around suribachi cooking, using the traditional Japanese kitchen tool, the suribachi mortar. From basic "goma-ae" and classic sesame-dressed vegetables to dishes inspired by Japanese, Western, Chinese, and other global cuisines — even desserts — the suribachi proves to be a versatile tool for many kinds of cooking.

Featuring a variety of creative recipes packed with vegetables, this book invites you to rediscover the charm and possibilities of the suribachi (mortar).

Grinding, crushing, pounding, grating, mixing — and even serving. The suribachi brings a sense of richness to the table and engages all five senses. No matter how quickly electric tools can work, they can’t quite match the fragrant, deeply satisfying flavour created by hand with a suribachi. It’s as if the suribachi itself is gently reminding us: sometimes the slower way is the better way.

Written only in Japanese.

Shibani Miyamoto
Creative vegetable cook. Born in Tokyo. After beginning the practice of yoga in her early twenties, she became a vegetarian and began researching vegetable-based cooking while traveling around the world.

For the past 30 years she has lived in the mountains of Nagano. Her work centres on exploring the connection between traditional Japanese kitchen tools and cooking.

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野菜たっぷり　すり鉢料理

日本の台所道具・すり鉢を使った、「すり鉢料理」のレシピ集。基本のごますりや定番のごまあえをはじめ、和・洋・中・エスニックからデザートまで、さまざまな料理に活用できます。野菜を多く使った個性豊かなメニュー揃いで、すり鉢の魅力を再発見できる1冊です。

する、つぶす、叩く、おろす、あえる、そして器に。すり鉢のある豊かな食卓、五感がよろこぶ料理。電動の道具でどんなに早く作業できたとしても、すり鉢で作った時の香ばしいおいしさには到底及びません。「急がば回れ」すり鉢のそんな声が聞こえてきそうです。