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Professional Wasabi Grater - 本格・鮫皮ワサビおろし器

How does wasabi get its taste?

Wasabi contains a compound known as sinigrin: when wasabi is grated, this compound is broken, and it reacts with air to create a new compound called allyl isothiocyanate (this gives wasabi its distinctive kick and flavour). Understanding the cause of this chemical process tells us that the finer the grate, the more flavourful the result, because the grated mixture will have more contact surface area to react with air.

A culinary tradition from the Edo period: the shark skin grater

This is where shark skin comes in. Every professional sushi chef in Japan uses a shark skin grater, because metal graters simply cannot compare. Shark skin is hard and abrasive yet also very fine, which results in a noticeable difference in texture and taste that speaks for itself. This is because when you rub the wasabi against the grater in an ‘O’ shaped pattern, an ideal amount of air is evenly incorporated into the mixture. The final result is a creamy, rich wasabi that is perfectly balanced: when paired with sashimi or sushi, you can really taste the wasabi's mellow sweetness, followed by a lightly spicy and refreshing kick.

※ Only grate as much wasabi as you need, because prolonged exposure to air actually makes the grated wasabi lose its rich flavour (in as little as 10 minutes).

Size 112×62×68mm
Weight 48g
Materials Natural hardwood, shagreen
Country of Origin Japan




 なぜ、金物のおろし器ではなく、鮫皮おろしなのか…… 江戸の昔、宮大工が木の表面加工に使っていた鮫皮を、木の板に打ち付けてワサビをすったのがその発祥です。ザラザラとした鮫皮は驚くことに人間の歯と同じ固いエナメル質で、「の」の字を書くように円を描いてゆるゆるおろしていくと、徐々にワサビは空気をたっぷり含んでいきます。

サイズ 112×62×68mm
本体重量 48g
素材・材質 本体:天然木 おろし部:本鮫の皮(サメエイ皮使用)
原産国 日本

All fresh/live seafoods arrive by air once per week. Before placing your order, please refer to this page for the latest information on the next available delivery/pickup dates, weekly order cut-off times, and other important information.

If you have any special requests or questions, please contact us

How do you guarantee the freshness of my seafood? (Hint: it's much more than just using the fastest air shipping)

Takuya has extensive experience working in the seafood industry, consistently handling high-end fish when he worked as an auctioneer at Tsukiji Market (now known as Toyosu Market) for over 10 years. From logistical solutions like oxygen-regulated water tanks to traditional Japanese techniques such as ikejime, Takuya will draw on his expertise to deliver you the highest level of freshness and quality. To learn more about how fresh seafood reaches your doorsteps, click here for an interesting read.

To share his love of seafood with you, Takuya hand-picks a fresh selection of the highest quality fish every week, and he hopes that you will enjoy them as much as he does. However, he also know that some expert foodies will want to explore and try even more seafoods!

Toyosu Market is full of Japan's rich culinary wonders (not just seafood, but also fruits and produce), and Takuya-san will be able to source any item that you are looking for on the auction floor. He has a lot of knowledge about the best season ('shun') for each species, fishing locations/towns, and varieties, so he would love to talk with you and share his passion for seafood. Just send him an email or use the contact form!

For example, if you are looking for the highest grade of uni that is exclusively found at Tokyo's top restaurants (these can go from $600-1000 per box), Takuya will get these for you at the auction. Or if you are looking for live kegani, he can arrange for them to be shipped from Hokkaido the moment they are pulled out of the water. If you are confident in your knife skills and have a lot of stomachs to fill, you could even try making sushi with a 3kg block of bluefin tuna.

If you're curious about how the whole process works, click here to learn more about the role of Toyosu Market (which acts as a central exchange location for seafood distribution in Japan) and how seafood reaches your door.

See below for examples and ideas of Japanese culinary wonders that you could try at home.

Why we launched Tsukiji Selections

After moving to Canada, I realized that there were many people who wanted to eat authentic Japanese fish, but did not have the chance to try them. Through Tsukiji Selections, I wanted to share delicious fish with as many people as possible, because people feel HAPPY when they discover delicious foods!

However, as much as tasty fish can make people happy, it can also be a huge burden on the environment. If we continue to capture a limited number of marine fish, the ecosystem will gradually collapse, making it impossible to return to its original balance. A huge part of my mission when starting Tsukiji Fish Market is to promote sustainable seafood. I want everyone to know that there are so many more types of fish out there, beyond the ones that people are already familiar with in BC. Adding these new fish to your diet not only makes a tasty addition to your family dinner table, but also diversifies our consumption patterns. If we are able to explore and enjoy an even larger variety of fish, we can reduce our strain on overfished populations.

With sustainability in mind, I am committed to introducing a variety of high quality fish which are hard to find in Canada, so that more people become aware of the thousands of seafood species that they are missing out on.



美味しい日本食を食べようとすると、なかなか本物 “Hon-mono” に出会う事ができない。バンクーバーでも、食卓で日本の味を気軽に愉しんでもらいたい、家族・友人で美味しさを共有してほしい、そんな想いが届けばとても嬉しいです。

築地セレクションズは、本物 “Hon-mono” を取り入れられるようなライフスタイルに貢献したいという想いから、魚のエキスパートである築地セリ人の疋田が始めました。また、食育の基本は家庭です。セレクションズを通して、食卓から次世代への架け橋をお手伝いし、魚を食べる楽しみを未来に繋いでいきたいです。