We often enjoy using hand tools in the kitchen. They are enjoyable because they are quieter, more tactile, and easier to clean than their electric counterparts. Two favorites are our Thai mortar and pestle and our Japanese suribachi. Together, these tools can handily accomplish many small jobs that a noisy, messy blender or food processor might otherwise be used for.
The mortar and pestle is a heavy, durable object made from a solid piece of granite. We mostly use it for crushing, pounding and pulverizing. It's especially useful for grinding small amounts of coarse salt or dry spices, or pounding nuts into small pieces or powder. For example, few chili or marinade recipes are complete without at least a teaspoon of skillet-toasted, fresh ground cumin. We've even fresh ground espresso beans with it. This size (the bowl is five inches across and has a two-cup capacity) can often be found for sale at fancy gourmet stores for $40 or more. This one was purchased at our local asian market for $15.
The suribachi is a ceramic vessel with a grooved bowl and a glazed exterior. The pestle (surikogi) is made of wood, so that it doesn't wear down the grooves. It is useful for grinding small amounts of soft or wet ingredients into pastes, dressings and sauces. We mostly use it for fresh herbs, garlic, and ginger.
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