well dang. cooking rice old school Japanese style.

[vash]

lets see how this goes. I am going to Japan soon. I am buying a few fishing reels for sure, but that isn't the purchase getting me excited.

I already marked the Tokyo Kitchen District, because I am seeking out a Donabe (clay pot) made for cooking rice. my wife's delightful friend heard of my upcoming adventures and loaned me her's!!!

I'm soaking some Japanese Shortgrain I sourced at a store in SF, and it is go time!!

if pots can be cute, this thing is it. and my metric to US unit conversion skills are intact. haha.. first time ever, I pulled my calculator out to work out the rice:water ratio.

[vash]

Aww.. I’ll probably have to carry this thing on my flight home. If I break hers, I’m carrrying 2.

[masraum]

I thought all Asians used the knuckle method, although that seems potentially bad with a round bottomed pot.

I have a pot similar to what you posted, but larger that my parents bought or won as a door prize when we lived in Japan. I didn't know it was for cooking rice. I thought it was for some sort of one pot meal with a bunch of stuff in a broth.

The first time that we lived in Japan, I was in the 2nd, 3rd, and 4th grade. One year in school, we had a Japanese cooking thing where a lady came in and "taught" us how to make chicken fried rice. She brought a rice cooker and used the finger/knuckle measurement method, but I never could remember what that was. Of course, it's all over the Internet now.

[masraum]

Originally Posted by vash

Aww.. I’ll probably have to carry this thing on my flight home. If I break hers, I’m carrrying 2.

If it's anything like mine, it's damn heavy.

[vash]

I knew there was a reason I liked you. you are traveled and open minded for starters.

yea, this pot as two lids. inner and outer. its the rice cooking feature.

[TimT]

Make an excuse to buy one of these LOL

Van Stall

[masraum]

Originally Posted by vash

I knew there was a reason I liked you. you are traveled and open minded for starters.

yea, this pot as two lids. inner and outer. its the rice cooking feature.

Ah, OK. Ours only has the outer lid.

[ramonesfreak]

That’s cool. Back in the 90s I had a Laotian GF. I lived with her family for a while and everything cooked revolved around sticky rice cooked in a sticky rice steamer pot..
Metal bottom, bamboo on top. Serve with a Vietnamese hot sauce. My favorite of all rice, including basmati.

What is the benefit of cooking rice in a clay pot and isn’t it kinda small?

[ramonesfreak]

Originally Posted by TimT

Make an excuse to buy one of these LOL

Van Stall

Always wanted one of these


About 20 years ago I found a pearlescent megabass balsa lure square lip back when these were a rare find here. It was stuck on my dock. Always figured someone went to Japan and brought it back. I knew I had a real treasure and never used it other than to watch is swim.

[look 171]

There's a little hole in the wall place just opened up about 8-9 months ago that specialized in clay pot rice only, just like they do em in the old village, Cantonese style. Its 20-30 min from us, but the kids really like it. I tried following u tube vids on how to make this simple dish, Nope. It doesn't work. I tried looking for those traditional clay pot but they jsut don't exist. The owner told me that they had to import them. Have fun in Japan. That's one of the places that is on my bucket list visits.

[vash]

I casted a Van Staal. I actually hated it. Not smooth, and it was weird feeling. .

[Arizona_928]

Originally Posted by vash

Looks like it's levitating.

[GH85Carrera]

When I moved 800 miles from home to start being a real adult, The cost of renting an apartment, utilities, and deposits took my bank account to under 20 bucks.

I had a Panasonic automatic rice cooker. That thing got a lot of use. The local area had a lot of Asians, and the grocery store I used sold 10 pounds bags of rice for a very low price, something a broke man living paycheck to paycheck could afford.It made very gummy delicious rice. I little Kikkoman soy sauce, and I had a meal that Cwas 3 or 4 cents total cost. On Fridays I would splurge and pour a can of Campbell's soup over the rice and feast. After a few months I could actually afford some meat and other ingredients to add to the rice. And for a change, I would cook Marconi and cheese.

When I got married my wife said we did not need that rice cooker. I kinda miss it still.

[HobieMarty]

Geeeez, why is that reel so dang expensive???? I'll stick with the tried and true good ol Zebco 33!!!

Sent from my SM-S916U using Tapatalk

[mgatepi]

Hi Vash

The exchange rate is in our favor so I am looking forward to picking up some great kitchen knives!!! Never thought of the rice bowls....

[zakthor]

I lived in japan and never even saw one of these everyone i knew just used a rice maker.

Few years ago i realized the pressure cooker was ruining my lentils. Can totally believe this thing is the way for rice. Wonder if it works for beans.

[herr_oberst]

Originally Posted by vash

the rice:water ratio.

There's a ratio?

I think I see the reason my so-called 'cooking' doesn't get rave reviews. I just put water enough to cover the rice and a little more and hit the button. Rice, like most everything off the stove in my house is hit or miss. But thank the gods for electric rice cookers - I never throw any out.


I'm actually a pretty decent baker, but making consistently tasty daily meals is somehow not my purview.

[vash]

Originally Posted by mgatepi

Hi Vash

The exchange rate is in our favor so I am looking forward to picking up some great kitchen knives!!! Never thought of the rice bowls....

Me:
fishing reels - Daiwa Saltiga 15SJ, and Zillion SV TW
that Donabe
and a few sharpening stones. especially a diamond plate Atoma to flatten my other stones.

I gotta take advantage of being behind the tariffs, but my 8th grade tariff education tells me costs are all spread to the consumer anyways. so we shall see.

no knives for me. I need time to really figure them out. well, never say never.


leave me some, and if you see a great deal..reach out!! hahah..I will follow your path.

[masraum]

Originally Posted by vash

Me:
fishing reels - Daiwa Saltiga 15SJ, and Zillion SV TW
that Donabe
and a few sharpening stones. especially a diamond plate Atoma to flatten my other stones.

I gotta take advantage of being behind the tariffs, but my 8th grade tariff education tells me costs are all spread to the consumer anyways. so we shall see.

no knives for me. I need time to really figure them out. well, never say never.


leave me some, and if you see a great deal..reach out!! hahah..I will follow your path.

I would love a good flattening stone, but I'm not going to pay a fortune for a good one. I've been using the 325 grit side of a sharpal diamond plate. It seems to be doing a decent job.

I know that the exchange rate was great when we lived in Japan, mostly in the 200-250yen/$ which was AWESOME!

[javadog]

Originally Posted by herr_oberst

There's a ratio?

I think I see the reason my so-called 'cooking' doesn't get rave reviews. I just put water enough to cover the rice and a little more and hit the button. Rice, like most everything off the stove in my house is hit or miss. But thank the gods for electric rice cookers - I never throw any out.


I'm actually a pretty decent baker, but making consistently tasty daily meals is somehow not my purview.

There is indeed a ratio and it varies a fair bit with the type of rice. And, age of the rice.

You want this years crop!

Also, with cooking method and personal preference.

The better rice cookers make this pretty foolproof but I don't always use their suggestions for the type of rice I most often cook, Jasmine.