The unique daikon grater was designed by Michiko Matsuda to improve on the traditional version, which produced coarse radish, excess water, and was tough on the hands. Like all products in Matsuda-san's Jizai Dougu collection, this daikon grater has been designed to reflect the lessons and wisdom she has gained over more than three decades as a cooking teacher. Her ideal grater would retain the radish texture and flavor without separating the juice from pulp. This hand-crafted tool is made by hammering individually shaped bamboo stakes (teeth) into a cherry wood base. It grates daikon radish finely and efficiently and works well with potatoes, apples, and hard cheeses.

Use this to grate daikon for tamagoyaki, grilled mackerel, or as a topping for mizore nabe.

Product Details:

• Length: 10.4" (26.5cm)
• Body made from cherry wood
• Teeth made from bamboo
• Made in Kurashiki City, Okayama Prefecture

What follows are Jizai Dougu’s Care and Usage Instructions translated from the original Japanese:

Thank you for purchasing this product. Please read below to ensure long-term use.

Handling Precautions

• Before use, lightly wet the entire product with water for about 3 seconds.
• The radish will grate faster in a relaxed mode and slide it back and forth in a straight line. If you hold it too tightly, the radish will get stuck in the bamboo blade and it will be difficult to grate. Please be careful.
• Use one chopstick to collect the grated radish that has accumulated between the blades and place it on a plate.
• For thick Daikon radishes, it is easier to grate them by cutting them in half lengthwise (shape of Kamaboko fish cake or half pipe).
• After use, rinse with water. When grading cheese, use lukewarm water and detergent.
• Avoid direct sunlight and dry in shade.
• Not dishwasher safe.