What is A Cobek and A Ulekan? | The Kitchn
The mortar I use most often is a smaller Japanese suribachi (grinding bowl), handmade by my ceramicist friend Miki Palchik, who owns Clay Kitchen Studio.The suribachi and its pestle, called surikogi, are traditionally used to crush sesame seeds, but I also use it to grind hard spices like coriander and cloves, and even rock salt!
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