105x215mm Oroshigane Two-sided Coarse & Fine SPLITTING AXES Given that the steamed rice

Given that the steamed rice and sake lees are fermented

It is an excellent conductor of heat

The flavour of Kanzuri can be compared to yuzu kosho

The design is similar to the Larger Splitting Axe

but when broken into smaller pieces they appear much lighter

105x215mm Oroshigane Two-sided Coarse & Fine SPLITTING AXES Given that the steamed riceThe Japanese grater oroshigane is an essential tool in the Japanese kitchen. Traditionally crafted from thin sheets of copper that are then tin plated. They have very sharp teeth, which produce a fine textured grate, making it perfect for grating garlic, ginger, daikon, horseradish and wasabi. The double sided design has a fine and coarse grating surface providing more versatility of use. The size of the grater will dictate what type of food can be