Black Daikon Grater

To prepare grated daikon(Japanese radish) for tempura or maybe soba or udon, this is the item you need. This is a Banko ware grater used to grate vegetables like daikon or Japanese yam, yamaimo. 

The lid is covered with holes with small thorn-like spikes lined between the holes. And the lid is placed over a round rectangular bowl that catches the grated vegetables and their natural juices. The bottom has a non-slip finishing that prevents the bottom from moving when placed on a wet cloth when grating. 

One point of caution is to stop grating when the size of the vegetable becomes small. The spikes are fairly sharp to finely grate the vegetables, so do not get your fingers too close to the spikes when grating. 

If you take a closer look, you will notice that one side of the lid has smaller holes along with smaller spikes. You can use this part to grate smaller items like sliced fruit or ginger.

From everyday tableware and flower vases, Yokkaichi Banko ware, commonly referred to as Banko ware, is known for its remarkable variety. Among its most iconic creations is the donabe, or Japanese clay pot. Beloved for its durability and heat retention, it has become a staple of home-cooked meals—and today, around 80 percent of all donabe produced in Japan are Banko ware.

Banko ware originated in the mid-Edo period (1603–1868 CE), when a cultured tea enthusiast named Nunami Rozan began crafting ceramics in present-day Kuwana, Mie Prefecture. Rather than naming the ware after its region, he chose the word “banko”—meaning “eternity”—as a wish for his creations to endure for generations. That enduring spirit lives on today, and in recognition of its cultural and historical value, Banko ware was designated a Traditional Craft by Japan’s Ministry of Economy, Trade and Industry in 1979.