おろし金(がね)

おろし金(がね) is a grater — in Japanese kitchens usually a flat plate or shallow dish covered in fine raised teeth, rather than a Western box grater. It is used for foods that are meant to come out as a wet pulp: daikon, ginger, wasabi, garlic.

Formation: おろし 'grating', from おろす, + 金(がね) 'metal'. Also written 卸(おろ)し金(がね) or 下(お)ろし金(がね); the kana-plus-kanji form above is the most common.

Types

• 鬼(おに)おろし: a coarse grater with large teeth, for a rough, flaky texture
• 銅(どう)製(せい)おろし金(がね): a copper grater — the traditional professional tool, prized for a fine, non-bruising cut
• セラミックおろし金(がね): ceramic, common in home kitchens

Collocations

• おろし金(がね)でおろす: to grate with a grater
• 大根(だいこん)おろし: grated daikon — the standard accompaniment to grilled fish and tempura
• 薬味(やくみ)をおろす: to grate a condiment