/ck/ - Food & Cooking

>>19655676
Yeah, I'm that guy. Donabe + super high quality and fresh short grain rice + filtered water is maybe the holy grail for short grain rice.
It's difficult to get the exact water:rice ratio as my rice gets steadily older and I don't have the luxury or patience of cooking testing batches.

>>19655681
Here ya go. Kumoi kiln. Kamado-san is an easy to get donabe and makes rice just as good, but it comes out differently than the kumoi kiln donabe.

Kumoi kiln donabe.

>>19337335
If you have one specifically made for cooking rice give it a shot sometime. It does it better. The rice stays hot for a good bit longer because of the thermal retention of ceramic.

The kamado-san donabe is a great inexpensive/easily available option.
This is my kumoi kiln donabe. I love it a lot.

>>19208118
Fine. I'll leave you with this. My rice cooking pride and joy. The kumoi kiln donabe. Considered the best made donabe in Japan and used by numerous michelin starred restaurants. I love it so much.

You know I'm the one who makes the nukadoko also. I love my lil nuka baby although stirring it twice a day is a little much. Worth it for the pickles 100%. They are so delicious and only take 4-8 hours to make depending on what veggie you're using.

>>19104716
Lol. They're so silly, and probably lack any sort of passion or excitement in their lives.

>This triggers the ricelet.

Great news as well. My holy grail donabe is here. Everything checks out as it being authentic and in very good condition. Rice will be made with it tommorow most likely. Really cool piece of pottery.