You may have noticed that many Japanese foods are served with grated ingredients, a custom mentioned in Some early writings. Today, for example, finely grated daikon radish (daikon-oroshi) is added to the dipping sauce for tempura, not only to vary the taste and texture but also to aid in the digestion of oils. Most raw fish dishes (sashimi) a reaccompanied by the fresh, cleansing taste of grated wasabi, which is served as a garnish on the plate and added to the fish before dipping in soy sauce. Fresh, grated ginger is also used for tempura, fried vegetables and as a topping for tofu. Various graters have been invented for different purposes, from copper, aluminium, stainless steel or pottery to those with rough or fine grating surfaces, with holes or without. While Japanese professional chefs prefer the durability of high-quality tincoated copper graters, the common home grater is usually made of ceramic, aluminium or plastic. A popular all-purpose "two-in-one" grater, with a course surface for daikon and a fine surface for wasabi or ginger, is made of copper or aluminium, with small spikes set a round holes. The grater often forms the top of a rectangular plastic box that catches the gratings. For centuries, grated ingredients have been used not just as a condiment but as an integral part of Japanese cooking.
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