Dec 29, 2008

tool talk - open sesame

I have a little tool I love called a "slicky." When I went to look it up online, I learned that slicky means either "the biological moistening (slickening) of one's vagina in preparation for penetrative sex" or is "GI slang in Korea for a thief used since the Korean War." When I went to the website, I found a big picture of a cookie. Zowie. My slicky is an innocent little sesame seed grinder.

I could spend a year of tool talks on Japanese tools, since there is cultural importance placed on the ritual of everyday tasks: tea cups fit perfectly in ones hand. But I recently got this silly little plastic sesame seed grinder, and love it as much as I'd usually reserve for tools made of stone or wood or copper. Sesame seeds are one of the oldest condiments, and contain lots of good-for-you minerals, including copper, and grinding them releases their wonderful oil and scent.

Last night we went to a friend's noodle shop. There people were making mochi (rice cakes) for the new year in the traditional method: pounding rice with big wooden mallets in a hollowed out tree trunk. Fascinating, but I'll hold on making my own mochi for the moment. For now, how about roasted radishes with soy sauce and sesame. An easy way to try out some of those radishes from the root cellar and the slicky, both!

A call out to Kiosk, the wonderful little gallery slash shop where slicky came from. They specialize in everyday tools from around the world that have outstanding aesthetic qualities. Get your dowsing rods here! Thanks, too, to The Perfect Pantry for the photo, and the lovesong the slicky inspired in her.

2 comments:

Lydia (The Perfect Pantry) said...

Never knew this thing had a name, but I do love having one in the kitchen.

lagusta said...

Oh boy! Youko is a pal of mine too! Wow, I'm so happy she's making mochi in the traditional style at Gomen Kudasai. I'm here in Hawaii where I usually get some fresh New Year's mochi at the Buddhist temple around the corner, but they seem to be not making it this year -- good to know it's available in New Paltz (even if I'm not!). I am moderately obsessed with mochi, especially mochi made with rice and not rice flour. yum!