Nagatanien’s Kamado-san Claypot Rice Cooker 長谷園のかまどさん After having talked about Kumoi Kiln’s Donabe Claypots (雲井窯) by Nakagawa Ippento (中川一辺陶先生), let … More
Tag: donabe
Traditional rice measurements, nigiri sizes, mixing vinegared rice and storage.
How we store and mix sushi rice at a traditional Edomae sushi restaurant and maintain’s the rice quality using an Ohitsu/お櫃 and a warabitsu or warazumi (わらいずみ/藁櫃).
Cooking Three Michelin Star Sushi Rice- What’s it all about?
How we cook rice at a three Michelin Star Edomae sushi restaurant, the type and cultivar of rice we use, and the difference between a traditional Donabe rice cooker (土鍋ご飯) and a traditional iron Hagama rice cooker (羽釜).
