Grating
Our focus on Japanese culinary methods continues with grating.
Grating is an essential Japanese cooking technique that not only elicits umami and other flavors from vegetables and fruits, it breaks down their cell membranes so that enzymes and nutrients may be digested efficiently. There are a variety of graters used in Japan to produce characteristic shreds and grates suitable for different dishes.
Standard graters
Most Japanese households have at least one of these made of metal, plastic or ceramic. They come in various forms and produce a moist, fluffy texture most typically seen in daikon oroshi, grated daikon. Daikon oroshi is often served as a raw condiment seasoned with soy sauce to accompany grilled fish and other foods. It is also added to tempura dipping sauce and used in various sauces and dressings. Daikon oroshi can be cooked with meat or fish to make a range of simmered dishes called oroshi-ni.
Oni-oroshi
The oni-oroshi is used for the very coarse grating of vegetables while preserving their crispy texture, aroma and rich dietary fiber. The name oni-oroshi refers to its large blades of bamboo, which suggest the teeth of an ogre (oni).
Condiment graters
These small graters have very fine teeth that bring out the innate flavor, spiciness and scent of ingredients such as wasabi, ginger and garlic for use as condiments. Most are made of ceramic or copper, but the distinctive sharkskin grater is uniquely intended for wasabi: rubbing wasabi root slowly and gently in circles creates a fine, fragrant and creamy texture.
