Having spent three years on its development together with Masayoshi Takano, we provide this ultimate “Donabe”pot for cooking rice, for people who wish to cook rice, like a chef and enjoy it.
Its greatest feature is the “bubble” feature. Rice can be cooked to the highest quality simply by controlling the flame based on judgment of the condition of the rice contained inside, based on a bubble that appears from the hole in the lid. The rich taste of the ingredients of rice-based dishes such as taimeshi (red sea bream and rice) can be drawn out.
While the body of the pot has a pattern made on a potter’s wheel, its lid is accentuated with a pebble pattern. For its inside, a glaze intended to prevent problems with stains and odors is used. The outer surface was finished in glossy jet black to add a more prestigious accent to it.Limited
The bubble indicates the condition of the rice in the pot. We have thus developed a groundbreaking method of cooking delicious rice.
φ 23.5cm × H 13cm／2ℓ
Application of the Food Sanitation Act
Using a microwave oven, cooked rice can be reheated, but raw rice cannot be boiled.
The most essential point in cooking rice is to control the flame from high heat to low heat. This is the vital point that determines whether the rice is cooked to produce a delicious taste. Chefs can cook rice through their knowledge and many years of experience, but it is very difficult to transmit such skills. The solution is the bubble appearing from the lid. By controlling the flame so that a large, sticky bubble appears from a hole in the center of the lid, the rice can be cooked to have a sweet taste and sticky elasticity. The cooking method of professional cooks, who judge the condition of rice by its sound, aroma and steam, can be achieved with this rice-cooking pot the SEN, with which anyone can become a rice-cooking artisan by observing the bubble emanating from the lid.