Kamoshika Douguten Earthenware Rice Cooker, 5-cup Rice Pot, OR-60-0006, Black

[Kamoshika Douguten, a local brand established by Yamaguchi Touki, a Banko ware manufacturer in Komono Town, Mie Prefecture] Donabe (earthenware pot) is a traditional Japanese cookware made from earthenware or ceramic clay. Its low thermal conductivity and slow, even heat transfer bring out the flavor of the ingredients and cook rice to a fluffy, glossy finish. It cooks rice faster than a rice cooker (in 20-30 minutes) and is easy to clean. You can also adjust the heat level to your liking, allowing you to enjoy your preferred doneness and scorched rice. While it does not have a keep-warm function, its appeal lies in the fact that it maintains its deliciousness the next day. Before using a new donabe, you should seal the pores to prevent odors and cracks. Simply simmer the rice or flour in water. Accurate water and heat control are crucial for delicious rice. A rough guideline is 200-250cc of water per 1 cup of rice. First, cook the rice over a slightly higher heat than medium for 12-15 minutes, then once steam appears, reduce the heat to low for 5 minutes, and then steam for 20 minutes. Using a timer makes it less likely to fail. There are some precautions to take when using a donabe, such as the possibility of it breaking and the need to be careful not to leave it unattended while cooking, but the rice tastes so good that it outweighs these concerns, so we recommend giving it a try. We especially recommend Banko ware, which is durable and shatter-resistant. Donabe are traditional Japanese cooking utensils made from earthenware or porcelain clay. Their low thermal conductivity allows heat to be transferred slowly and evenly, bringing out the flavor of the ingredients and cooking the rice to a fluffy, glossy finish. They cook faster than a rice cooker (in 20-30 minutes), and cleanup is easy. You can also adjust the heat yourself to enjoy your preferred doneness and scorched rice. Although they don't have a keep-warm function, their appeal lies in the fact that the rice stays delicious even the next day.