Oroshigane (おろし金or下ろし金, "grating metal"), also known
as oroshiki (下ろし器) are graters used in Japanese cooking.
These oroshigane differ significantly from Western-style graters, as
they produce a much finer grating. Traditionally, these graters were
tin-coated copper plates with many small spikes gouged out of the
metal, but no actual perforations through the metal. These graters are
still considered the best and are used by professional chefs. For
preparing wasabi and yamaimo, graters with the surface made from shark
skin were exclusively used. These have an even finer grating surface
than a metal one; much closer to a sanding paper. However, nowadays
non-professional cooks usually use much less expensive graters made
from other metals, plastic, or ceramics. A modern variation of these
graters also has perforations and may come with a matching box so that
the grated material drops through the grater into the box.
Wasabi on a metal oroshigane
There are two versions of the grater in common use with different
coarseness. The coarse grater is used to grate daikon and similar
foodstuffs, whereas the fine graters are used for grating wasabi or
ginger. The fine graters are also sometimes sold as a wooden board
covered with shark skin, which has many tiny teeth (dermal denticles)
and give it a feel similar to sandpaper.
List of Japanese cooking utensils
^ Japanese Cooking: A Simple Art. Shizuo Tsuji, 508 pages. Kodansha
USA; (2012). ISBN 97