MOTOSHIGE
A Japanese suribachi maker from Shimane — bringing "grinding" back into everyday cooking.
Based in Gotsu, Shimane, Motoshige has been making everyday ceramics since its founding in 1925 (Taisho 14). Today, the focus is firmly on suribachi mortars, with sizes ranging from compact 13 cm bowls to 55 cm professional models. The heart of each piece is the ridged interior (kushime). Instead of being pressed by a mold, the ridges are carved in by hand, stroke by stroke, using a dedicated metal tool that is regularly sharpened. Motoshige also offers an original non-slip option: silicone rubber is baked onto the base, helping stability on the table and reducing surface scratches.
Why We Love It
Start with the size that fits your kitchen rhythm. For dressings and sauces, 5-6-go works nicely. For family-style aemono, 7-go is a common pick. For yam dishes that need extra space for broth, 8-go or larger is the guideline. If you want a steadier feel on the table, consider the silicone-bottom option (standard models support 4-10-go). And when you like serving right from the bowl, look at the color suribachi or the donburi-style shapes — prep and plating can happen in one flow.
PROFILE About the Company / Workshop
Motoshige began in Gotsu, Shimane in 1925 (Taisho 14), carrying forward the tradition of Iwami-yaki. Over the years, the workshop shipped everyday ceramics — water jars, pickling jars, suribachi, and horticultural pots — across Japan. In recent decades, suribachi production has become the main focus, reaching an annual scale of around 300,000 pieces.
The making process starts with raw clay prepared in water, thoroughly stirred, filtered, and de-aired. Each bowl is formed with plaster molds and a pottery wheel. Then the ridges are carved in with a dedicated comb, one stroke at a time. After about two weeks of drying, a thin white interior coat is applied to help reduce staining, followed by the outer glaze. Firing takes about 24 hours, with an additional 24-48 hours for cooling.
The core line is the classic suribachi in a wide range of sizes. For extra stability, silicone-bottom versions are available for many models. For table use, there are color suribachi and donburi-style suribachi. Motoshige also offers specialized options like a coarse-ridge suribachi for sticky yam dishes (8-go and 10-go), along with other kitchen companions such as wooden pestles and plates.
While the factory uses automated lines for efficiency, the ridges remain a hand-finished step. Daily output is about 1,000-1,200 suribachi, and annual shipments reach roughly 250,000 pieces. The direct online shop makes it easy to pick a suribachi alongside related tools, and the brand is also available through retail channels such as supermarkets and home centers in Japan.
Hand-crafted ridges, tuned for real grinding
The interior ridges (kushime) are cut in by hand, one stroke at a time, using a dedicated metal comb. The tool is kept sharp through regular sharpening, helping maintain crisp ridges. It's a small detail, but it's the part that defines the suribachi's feel.
Made in Japan, with materials chosen for everyday use
Production is domestic. The clay blend combines local Shimane (Iwami) clay with clay from Tajimi, Gifu. For coloring and interior glaze, Motoshige uses lead-free materials — an easy point to appreciate for a tool used daily with food.
An original silicone-base option, baked on
Motoshige's signature non-slip base uses silicone rubber baked onto the underside. It helps reduce slipping and makes table use more comfortable. Standard suribachi models support sizes 4-10-go, and the donburi style supports 5-6-go.
A lineup that covers "classic" to table-ready styles
From the classic red-brown suribachi (4-18-go) to color options designed to serve at the table, there's plenty to choose from. You'll also find special items like a coarse-ridge yam suribachi (8-go/10-go), donburi-style shapes, and artisan-made "mingei" pieces.