Mortar & Pestle 7
My take on the Japanese suribachi or "grinding bowl". This object is one of my favorite, everyday use items in my kitchen. I love being able to buy whole spices, and grind them fresh as needed. Coriander seeds, cumin seeds, cardamom, clove, sesame, peppercorns, and dried herbs are among the common uses in my kitchen. It's also great for wet items like garlic and ginger, or making your own stone-ground mustard.
The bowl is crafted intentionally thickly from my chocolate stoneware to be able to safely handle its high-impact purpose. The exterior is impressed with a rope pattern which catches rivulets of ash from the wood kiln quite nicely, and feels satisfying to the touch. A pour spout helps with transferring contents and acts as a nice nest for the resting pestle. Traditionally, the japanese suribachi pestle is made from the Japanese Prickly Ash tree. These pestles are made by my dear friend Ben Webb, using locally grown Cherry boughs. Each pestle is so beautiful in its own right. Simple form, soft to the touch, and thick for an easy and comfortable grip. They are reversible, made with a slightly rounder side and a slightly flatter side so you can choose your grinding preference.
Mortar: 3.25"h x 6"d
Pestle: 6-7"L x 1.25"d