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
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 .
* ^ Japanese Cooking: A Simple Art. Shizuo Tsuji, 508 pages. Kodansha USA; (2012). ISBN 978-15