Sushi restaurants use two types of tools for grating wasabi. One is a metal grater, and the other is called “samegawa” (shark skin), which consists of shark skin attached to a wooden base.
Using a material as fine as shark skin allows the aroma to first escape through the nasal passages, resulting in a taste that is initially sweet and gradually becomes spicier. This process breaks down the wasabi cells, creating a grated wasabi with high viscosity and rich flavor.
On the other hand, the metal grater has a coarser surface compared to the shark skin grater, resulting in grated wasabi with lower viscosity and a grainy texture. However, the shape of the surface protrusions varies, so this is merely a general rule.
Additionally, copper graters used by sushi chefs have antibacterial properties, making them safe for handling ingredients. Using a copper grater allows you to grate wasabi without crushing the fibers, resulting in a light and fluffy texture.
Finally, an interesting point is that the taste of the wasabi even changes depending on whether it is turned clockwise or counter-clockwise while grating. Of course, this depends on the orientation of the protrusions on the grater surface and is not related to the type of grater.
We hope this information will be helpful.
Revision date: June 3, 2025
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Please accept my sincere apologies for late reply. We will update a new blog about wasabi. Please take a look.
This reminds me of the other comment I found
Thank you for your reply. At one sushi restaurant, Oyakata (the sushi master) grates wasabi clockwise, but Okami (the landlady) grates it counterclockwise.
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