Oroshigane facts for kids

Oroshigane (おろし金/下ろし金, "grating metal"), also called oroshiki (下ろし器), are special graters used in Japanese cooking. They are different from graters you might see in Western kitchens because they make food much, much finer.

What is an Oroshigane?

An oroshigane is a kitchen tool designed to grate ingredients into a very fine paste or pulp. Unlike many Western graters that have holes, traditional Japanese graters often have tiny, sharp spikes that stand up from the surface. These spikes tear and shred the food instead of cutting it into small pieces. This method creates a smoother texture, which is important for many Japanese dishes.

Traditional Oroshigane Materials

For a long time, the best oroshigane were made from copper plates coated with tin. Craftsmen would carefully create many small spikes on the metal surface. These graters are still thought to be the best and are often used by professional chefs in Japan.

Shark Skin Graters

Some very special oroshigane are made with shark skin on a wooden board. These are used for grating ingredients like wasabi and yamaimo. Shark skin has tiny, sharp bumps, almost like very fine sandpaper. This surface makes an incredibly smooth paste, even finer than metal graters.

Modern Oroshigane

Today, many oroshigane are made from other materials. You can find them made of different metals, plastic, or ceramics. These are usually less expensive than the traditional copper or shark skin versions. Some modern graters also have small holes, allowing the grated food to fall through into a container below. This makes it easier to collect the grated ingredients.

Types of Oroshigane

There are two main types of oroshigane, based on how coarse or fine they grate:

Coarse Graters

Coarse graters are used for larger, firmer ingredients. For example, they are perfect for grating daikon radish. The grated daikon is often used as a topping or an ingredient in many Japanese meals.

Fine Graters

Fine graters are designed for ingredients that need to be very smooth. These are often used for grating ginger or wasabi. The goal is to create a very fine paste that blends well into sauces or adds a strong flavor without any chunky bits.

Images for kids

• 

  Wasabi on a metal oroshigane

• 

  Bamboo onioroshi