Hahaha
if you can't find them locally, I'm certain you can find it online and get it shipped. Hell... there were a bunch on the close-out shelf last time I was in Marshall's here in U.S.
I have to go to the United in October so if I haven't resolved it by then I'll stop in a few stores while there.
Ideally I'd like to have a collection with different grades of coarse to smooth, one for garlic, one for ginger and one for everything else.
I'm an amateur 'fusion' chef. Gather your ingredients ('mise en place' to the pinky in the air crowd), start with water or oil, chuck it in as needed.
Eat
If it sucks eat it anyway. It's paid for.
The way I prepare food is inconsistent. If I had a restaurant the menu would read "Whatever Shows Up"