Banko Ware Rice Pot Handmade Black Glaze Two Cup Capacity Made in Japan

Like many of us I've been cooking a lot more because of the pandemic. I've long favored various Asian cuisines so that's what I've been working on. And found that I am not great at cooking rice on the stovetop. So I went looking for a rice cooker. I didn't want plastic or non-stick so I added "ceramic" to my search, and that's when donabe turned up. After doing some research I decided to give one a try. For me, there is something pleasing and enriching about using a beautiful object for a functional purpose. I chose this one because it was a good price, seemed to have good reviews (all from Japan as far as I can tell) and yes, it's a beautiful object.My experience with the seller was great. They shipped it express and I received it in 5 days as opposed to the 3-5 weeks originally estimated. And it is indeed really lovely and works well. My only suggestion is that they include English-language instructions -- there were none. So again, back to the internet for research. I found that donabe generally need to be seasoned before using (there are plenty of instructional videos about this, I did it twice, both rice water and porridge just to be sure!), and you'll find different opinions about soaking/rinsing your rice and the proper water to rice ratios. So I still have some experimenting to do. But the rice tastes great, and I don't have to worry about storing the donabe -- it's so pretty it sits out all the time.This particular donabe is fairly small, makes enough rice for two people but for a one pot meal, it's probably only enough for one.Give this a try -- I think you won't be disappointed! And next on my list, a larger donabe for bigger meals!

Couple of things - yes it is meant for open fire / gas stoves but it DOES work fine on an electric stoves. Another thing is that the instructions are completely in Japanese. You can snap a photo of the quick instructions and use Google translate if you want but the reality is you’re going to likely need to do a little trial and error. The reason is that different rices, and different amounts of it, need to soak and be cooked for slightly different amounts of time. So at first I did 1 cup of basmati. I soaked for 30 minutes and cooked for 9, released steam, cooked on low for additional 12 minutes then let steam for 15 minutes. The reality is if this had been white rice prob would’ve been perfect-o. Basmati needs longer than this clearly. If you nail it write down what you did as a note in your phone. Either way - some rices take up to 2 hours of soaking. This IS a pre-plan you want to have rice device - it is not 90 second microwave sticky rice haha. This said, very high quality and a lovely rice cooker.

Having used this several times I will agree this makes remarkable rice. Definitely worth the investment. However I believe the people who say it makes the rice “taste” better actually mean it gives the rice a superb texture. The chewy tenderness of each grain certainly makes the rice eating experience more enjoyable. Flavor-wise it is the same as other methods.

It's a beautiful pot but arrive broken :/Needs more protection

I really like all of the earthern pots we have in our big collection. But this one is my personal favorite. The fit of the lids together, the quality of the clay, the glazing, and the lines and shape of the pot all combine to give the impression that this pot was crafted by a person/company who cares about quality. The feel during use, and the beautiful and practical design of the handles elevate this model up above the others I've used. Pretty and perfect.

Very pretty and well made. I like how it has lines inside to indicate rice and water level. It will cook about 1 1/2 cups up dry calrose rice (if you are sticking to the line level, perhaps more otherwise). I'm not convinced that the rice tastes or cooks any better as some have reported, though my son says it smells better (more "perfumy"). Overall I find my 2 qt tri-ply stainless pot to be more practical. Holds a bit more rice, more room to fluff the rice, quicker. Still, fun to use the Donabe sometimes, especially if you want just a couple servings of rice. Maybe someday I'll use it for soup or stew.Cooking: Soak the rice in the donabe 20 minutes. I start it on very low flame just because I think it's better not to rapidly heat ceramic. Then moderate low until whisps of steam start coming out of the hole on top. Then let it sit for 10 minutes. (they say that the holes in the inner lid should be perpedicular to the hole on the top lid. In other words, they should not line up).

Just as description: 1. The rice cooked by this cooker is the best tasted rice ever even days after. 2. A small, cute, space-saving cooker like a ramen bowl. 3. Never boil over and easy clean.I tried to cook parboiled rice one time but not taste good and need to use more water. I guess it is because I was not raised by parboiled rice. If you like Japanese and Korea rice, this pot is just for you!

I read all the reviews and sort of did a little of what everyone suggested and my rice came out perfect! I used white sushi rice. I washed one cup of rice and then placed in the pot and let it soak for an hour with two cups of water. After an hour, I didn't add any additional water, I just placed the bowl on top of a burner (gas) and used medium heat. After about 10 minutes, as soon as it started to get really steamy, I counted to 30 seconds and then turned off the stove. I left it alone and let it sit for about another 9 to 10 minutes and it turned out perfect! I already made some onigiri and plan on making more tomorrow to mix with egg and seaweed to make tamago kake!