How to Use a Japanese Grater

The Japanese grater is a vital cooking tool for garnishes and condiments. It makes light work of roots and fibrous vegetables, reducing them to a soft, smooth pulp. A traditional Japanese grater is a lot different than the typical grater you may be familiar with. There are no holes in the surface, so the material stays on the cutting face.

Difficulty: Moderately Easy

Instructions

1. Choose your grater. There are two types--the traditional Japanese grater and the modern Japanese grater. The traditional type is made of copper and plated with tin. It's handmade with a hammer and chisel, so the teeth are not spaced equally and may be of different heights. Modern graters are made of stainless steel and the teeth are also cut by hand.

2. Select a size. Depending on how often you plan to use the grater and the amount of food you'll be preparing, there are small, medium and large Japanese graters. They range from 168 to 400 teeth.

3. Use one hand to hold the Japanese grater's handle. With the other hand, hold the vegetable. Move it in over the face of the grater, using a circular motion. The teeth will cut the vegetable in every direction.

4. Scrape off the paste. Add desired amount to your recipe.

Tips & Warnings

• After using your grater, brush off the face, rinse and dry.
• Always supervise children with cooking utensils.
• Be careful to avoid the teeth so you don't cut yourself.
• Traditional Japanese graters should not be put in the dishwasher.

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