Kosame is a grating board that takes time to grate wasabi.
The spiciness and aroma of wasabi can vary depending on the board (gold) and the method used to grate it.
Grating wasabi slowly over time creates a creamy texture while incorporating air, and brings out the spiciness and flavor of wasabi.
The finer the grated ``allyl mustard oil'' that gives wasabi its spiciness and flavor, the more it reacts with oxygen and is released.
In order to bring out the original spiciness of wasabi, it is necessary to bring out more of this ingredient.
It is said that shark skin is suitable for making wasabi, but Kosame is a grating board that can bring out the fineness of real wasabi to the fullest.
You can enjoy the original taste of high-quality wasabi that goes beyond the taste of real wasabi that you have eaten before.
The reason the word "wasabi" is engraved is on a steel shark with the small word "wasabi" etched into it.
The spaces in the letters "wa", "sa", and "bi" each face in a different direction while drawing a circle, so by grating it in a circle, it contains oxygen, giving it a creamier taste, as well as spiciness and flavor. It will be possible to take it out.
Through repeated trial and error, we arrived at this wasabi character design.