““SURIKOGI: The grinding pestle that is used with the suribachi. Again, look for the largest pestle that fits reasonably with the size of your bowl. A wider bottom on the pestle will mean quicker dispatching of the grinding process. The best surikogi are made from the thick branch of a sansho (prickly ash) bush, a relative of Sichuan pepper. The knobby surface makes getting a purchase on the pestle easier than slick wood. TAKE BURASHI: A small, rectangular bamboo “brush,” sometimes sold with suribachi sets, which is handy to have for removing foods that cling stubbornly to the grooves of the suribachi. Also good for scraping the last grated ginger or wasabi off the oroshigane grating plate. OROSHIGANE””
