"Sushi chefs in Japan swear by this tool: a piece of durable, rough-textured sharkskin that's mounted on a wooden paddle. They use it to grate the gnarly green wasabi root into a pungent paste that has a much finer consistency than what you can get with a regular grater or even a microplane. It's so easy to use. Just rub the root over the sharkskin and scrape off the paste that builds up on the paddle. I grate ginger, shallots, and garlic on it, too." -Megan Wyatt, Bainbridge Island, Wash., from the 2010 edition of the SAVEUR 100, Issue #126
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