This is Iga porcelain from Mie prefecture in Japan.

The special clay creates natural micro multi pores on the pot which helps the cooked rice not to stick on the pot.

Also the thick pot keeps the heat well and cook each grain of rice perfectly. The double lids keep the heat and pressure inside and prevent to boil over the pot, so it is not needed to adjust the heat while cooking rice.

You can also cook nice brown rice, mixed rice and Japanese stewed dish in this pots.

*Please do 'Medome' before using the pot.
*To prevent damage or cracking, dry outside of the pot well before cooking(it is recommended to rinse rice in other bowl.)
*Do not use for deep frying.
*Do not cool the hot pot drastically to prevent cracking.

For more information about the pot, please read the booklet(Japanese only) inside the box.

<Before using> Please do “Medome”

Medome is to close some of the micro pores in the porcelain pot to prevent leaking.

1.      Rinse the pot well and wipe any moisture with dish cloth. Turn the pot upside down and dry the outside bottom of it well (The pot can crack when you put on heat wet).

2.      Put COOKED rice (for 2 cups pot/about 120g, for 5 cups pot/ about 300g) and fill 80% of the pot with water.

3.      Mix the COOKED rice with the water and put the top lid only and cook slowly with low heat. Put the lid on a bit of angle to prevent blowing over while cooking.

4.      After the porridge gets thick, turn off the heat and cool down enough for more than 1 hour. Remove the porridge from the pot and rinse it well (You can eat the porridge).

<How to care>

Please use normal dish washing detergent to wash and dry well especially the outside bottom of the pot to prevent moulding or clogging the micro pores in the pot. Clogging also can be caused by leaving contents inside pot or soaking water for a long time. That might change the taste, colour & texture of rice to cook.

To remove the clogging or any smell on the pot…

1.      Fill 80% of the pot with water and add 1 tsp of bicarbonate soda.

2.      Boil for about 10 minutes and through away the water and rinse with hot water (cooling hot porcelain pot drastically can cause cracking). Sun dry well.

3.      Follow the step of “Medome” again.

<Caution>

・When you heat up the pot, make sure outside of the pot is dry to prevent cracking(it is recommended to rinse rice in other bowl.)

・Do not cool the hot pot dramatically to prevent cracking.

・Do not use for deep frying. It can cause fire.

・This pot cannot be used on induction cook top. On electric stove, Japanese stews can be cooked, but it is not recommended to cook rice for the best result.

・The bottom of the pot is rough. Do not drug the pot on your furniture.

・The pot and the lids can be hot after cooking. Please use groves to touch and put the pot on the porcelain stand in the set.

・Please do not soak the pot too long.

・If you use cook top with sensor, please turn it off to keep the temperature of heat.

・The small fine cracks might occur on the glaze. There is no problem for using.

<The basic method to cook white rice>

1.      Rinse your rice and drain in colander for 5 minutes. Place it in dry Kamadosan with measured water and soak for about 20 minutes (brown rice for 12 hours). (Use other bowl to soak more than 30 minutes. If you add any seasoning or toppings for mixed rice, please add them just before cooking rice).

2.      Put the both inside & top lid on. For putting some pressure on rice while cooking, set the hole of the top lid to place between the 2 holes of the inside lids.

           Put on medium strong heat (gas cook top) for about 10-12 minutes (for 2 cups), 18–22 minutes (for 5 cups). If you cook brown rice, put on medium heat for 28-30 minutes (for 2 cups), 41-43 minutes (for 4 cups).

*The sign to stop the heat is 1-2 minutes after when steam starts to come out from the top lid vigorously.

*No need to adjust the heat while cooking rice.

*Mixed rice with other ingredients will need longer cooking time.

*For nice “okoge”(lightly roasted part on the bottom), cook around 1 minute longer.

4.      Rest the rice with both lids on for about 20 minutes.