/ck/ - Food & Cooking

>>19057680
DO IT. I want to see the rice the moment after you open the lid. That's when I took the picture of mine. You fluff it to steam off that tiny bit of moisture. I also polished the rice when I was rinsing it, so it is nice and shiny. Something you would know if you weren't a giga-ricelet. I've had many people tell me my rice was soggy because it was shining beautifully.

I just took this picture. Notice how essentially every grain is intact, and it is nicely glossy? Obvious sign that it is not soggy.

Last thing I will mention. I always start off with a 1:1 for my water to rice ratio. The unparalleled freshness of this rice means that .9:1 would do better most likely. I do not cook perfect. I am on the path towards perfect. Please do not EVER forget that.

>discount.
I have no clue. Kumoi kiln donabes are near impossible to get outside of Japan, and difficult to get in Japan, so I'm happy regardless.

It's incredible how much effort goes into every aspect of producing those things. Very cool to read about it all. Aside from being the most respected rice cooking implement in Japan it is a true work of craftsmanship.