I have a rice cooker donabe (my second one as one first one had an accident). I cooked rice in a rice cooker for years until I discovered the double lidded donabe rice cooker. This is the only way I make rice now and I do it on an electric ceramic top stove with no difficulty. It makes perfect and beautiful rice each time. 15 minutes cooking on medium heat and a 15 minute resting period off the burner. Perfection. I do not have the wooden rice keeper as shown. Is rice eaten at room temperature in Japan, as it would seem so after the transfer to the wooden bowl and the resting period. Enjoyed the video. Beautiful donabe.
Thank you for your information. I used to use a double lidded donabe rice cooker. It’s very good. I think in Japan wooden keeper isn’t much common. It’s depends on the situation. Of course we eat rice just made and sometimes eat room temperature. This time I’d like to introduce wooden rice keeper. I rest the rice in it for 5 minutes, so the rice was a bit warm. Thank you for watching every time and teaching me carefully.
I ❤ your channel. I appreciate your keeping with tradition. I also have a double lid donabe rice pot and love it. Right now I am really enjoying ‘haiga’ rice. It has the bran remaining on the California grown Japanese rice that I buy here in California. I am so lucky to have a grand Japanese grocery store near my home. Thank you for teaches us with your beautiful and spirit.
Thank you for watching and your comment😊. That's great! I like "taiga rice" too. in the future I'd like to go to California and go to a japanese grocery store. You're welcome!
I feel so lucky to have discovered your channel. Your videos are very easy to follow along. I love Japanese food and I always try to make it as authentic as possible. Please teach us how to make chicken karaage! Keep up the great videos. 🙏
Thank you very much! I’m glad you discovered my channel. Chicken karaage, OK! Fortunately I received many requests.So please give me some time.🙏 I definitely do! Thank you!
An outstanding video as usual Ryusei-san! One question: are you a trained chef? Your outfit, your knife skills and of course your cooking skill appear to be very professional.
Hello, i am new to the channel. I love the way you explained the process of using traditional cooking tools and methods. Tradition is mostly overlooked these days and it is good to see some still using and teach them. I look forward to purchasing a donabe & ohitsu to practise making okoge. Here in Puerto Rico we call Okoge Pegao. Thank you for the video !
Hello! Thank you for watching and your comment from Puerto Rico. Yes, I agree with you. And teaching me “Pegao”. Actually I don’t really know the culture of Puerto Rico. I only know Reggaeton😎. So I’ll learn your country’s culture too! Thank you! I’m very glad your comment!
Lovely video about rice. I love your slow food philosophy! It is important. I have many donabe and one special donabe for rice called 'Kamado San' with an inner lid and an outer lid. It is absolutely the best way to cook the rice. It is a superior product. I have a hangiri for sushi rice, but I need to get an Ohitsu. I love the care and love you take with food, especially washing the rice.
Thank you very much! And I'm so happy about your comment. That's amazing. "Kamado San" is one of the most popular donabe. But, I've never used it now. In the future, I'll try it. I hope you'll get a nice Ohitsu. Your comment makes me happy and encourages me. Thank you again. Have a nice day:)
Help me out, is the donabe made of clay / ceramic material or iron? I had iron pot rice a few times in Japan so i thought it was that at first, but all the donabe i see for sale online seem to be clay pots.
Donabe is made from clay. The iron pot rice cooker is called "Hagama" and "Nanbu tekki" is a popular iron rice cooker which is made in Iwate prefecture and Nambu is a region name and tekki means iron products. Both are traditional tool for making the rice. But, I'm sure donabe is easier to use it!
Thank you for sharing the traditional techniques. I bought a donabe last year to make chanko nabe. I have not cooked rice in it yet, but I will try now. I usually use a rice cooker for steamed rice.
I bought a double lided Nagatani-en Iga Donabe rice cooker, I seasoned it yesterday, and I got curious about the ohitsu made from cedar wood, I can assume it gives woody aroma to the rice, it is a bit expensive, a good size costs as much as the donabe.
That’s very nice! Actually I’d like to buy Iga Donabe. Yes, you’re right. Ohitsu gives nice woody aroma. And it was expensive. But Ohitsu gives us a special experience!
@@kyodokan.japanese.cuisine I bought a 3 gou version which cooks 540 grams of rice, which is too much for us, and after cooking we eat half of it for example as a donburi and the latter half could be stored in an ohitsu and either consume it as is, or as an onigiri, or make fried rice with it. I read it somewhere that there is a thing called warabitsu that can be used to store the ohitsu to keep it at an even temperature, many high end sushi makers use it
So glad I discovered your channel. Great stuff, and you seem like a very nice guy. Looking forward to the next video!
Thank you for discovering my channel! I’m very happy you enjoyed my video and I’m sure you are also nice guy. Thank you!
I have a rice cooker donabe (my second one as one first one had an accident). I cooked rice in a rice cooker for years until I discovered the double lidded donabe rice cooker. This is the only way I make rice now and I do it on an electric ceramic top stove with no difficulty. It makes perfect and beautiful rice each time. 15 minutes cooking on medium heat and a 15 minute resting period off the burner. Perfection. I do not have the wooden rice keeper as shown. Is rice eaten at room temperature in Japan, as it would seem so after the transfer to the wooden bowl and the resting period. Enjoyed the video. Beautiful donabe.
Thank you for your information. I used to use a double lidded donabe rice cooker. It’s very good. I think in Japan wooden keeper isn’t much common. It’s depends on the situation. Of course we eat rice just made and sometimes eat room temperature. This time I’d like to introduce wooden rice keeper. I rest the rice in it for 5 minutes, so the rice was a bit warm. Thank you for watching every time and teaching me carefully.
Really enjoying your channel and wish you much success!😊
@@jkbcookThank you very much! I’m glad to have great viewers like you😊
I ❤ your channel. I appreciate your keeping with tradition. I also have a double lid donabe rice pot and love it. Right now I am really enjoying ‘haiga’ rice. It has the bran remaining on the California grown Japanese rice that I buy here in California. I am so lucky to have a grand Japanese grocery store near my home. Thank you for teaches us with your beautiful and spirit.
Thank you for watching and your comment😊. That's great! I like "taiga rice" too. in the future I'd like to go to California and go to a japanese grocery store. You're welcome!
Thank you, Ryusei! This was very interesting.
Thank you for watching. I’m very happy you were interested in it!!
I feel so lucky to have discovered your channel. Your videos are very easy to follow along. I love Japanese food and I always try to make it as authentic as possible. Please teach us how to make chicken karaage! Keep up the great videos. 🙏
Thank you very much! I’m glad you discovered my channel. Chicken karaage, OK! Fortunately I received many requests.So please give me some time.🙏
I definitely do! Thank you!
Great and simple instructions !
Thank you so much!
Looks great, thanks!
I’m happy you said that. Thank you for watching too!
Traditional style and perfect rice ❤
Thank you for watching😊
It's always nice to see older traditions carried forward.
Thank you for your comment. I think so too and I’d like to do!
An outstanding video as usual Ryusei-san!
One question: are you a trained chef? Your outfit, your knife skills and of course your cooking skill appear to be very professional.
Thank you always! Yes! I graduated cooking school and then worked at Japanese restaurant for 6 years as a chef.
@@kyodokan.japanese.cuisineAmazing! It really shows.
Thank you! I’m glad you enjoy my videos😊
Hello, i am new to the channel. I love the way you explained the process of using traditional cooking tools and methods. Tradition is mostly overlooked these days and it is good to see some still using and teach them. I look forward to purchasing a donabe & ohitsu to practise making okoge. Here in Puerto Rico we call Okoge Pegao. Thank you for the video !
Hello! Thank you for watching and your comment from Puerto Rico. Yes, I agree with you. And teaching me “Pegao”. Actually I don’t really know the culture of Puerto Rico. I only know Reggaeton😎. So I’ll learn your country’s culture too! Thank you! I’m very glad your comment!
Lovely video about rice. I love your slow food philosophy! It is important. I have many donabe and one special donabe for rice called 'Kamado San' with an inner lid and an outer lid. It is absolutely the best way to cook the rice. It is a superior product. I have a hangiri for sushi rice, but I need to get an Ohitsu. I love the care and love you take with food, especially washing the rice.
Thank you very much! And I'm so happy about your comment. That's amazing. "Kamado San" is one of the most popular donabe. But, I've never used it now. In the future, I'll try it. I hope you'll get a nice Ohitsu. Your comment makes me happy and encourages me. Thank you again. Have a nice day:)
White guy from the US. I just received my 3rd donabe. I love experiencing traditional ways of cooking. Also a fan of Japanese culture.
That’s good! I love traditional ways too. And I’m very glad you said that. Thank you very much!
Help me out, is the donabe made of clay / ceramic material or iron? I had iron pot rice a few times in Japan so i thought it was that at first, but all the donabe i see for sale online seem to be clay pots.
Donabe is made from clay. The iron pot rice cooker is called "Hagama" and "Nanbu tekki" is a popular iron rice cooker which is made in Iwate prefecture and Nambu is a region name and tekki means iron products. Both are traditional tool for making the rice. But, I'm sure donabe is easier to use it!
@@kyodokan.japanese.cuisine perfect, i understand. Arigatou gozaimasu!
@@katerose8393 You’re welcome! Thank you for watching:)
Looks delicious, happy to see your channel growing!
Really appreciate!
Thanks to great viewers😊 Thank you very much.
Your channel is amazing! I'm learning something new with every video :)
Thank you very much: D I’m glad my videos are interesting and helpful for you!
Thank you for that movie
You're welcome! Thank you for watching too!
Thank you for sharing the traditional techniques. I bought a donabe last year to make chanko nabe. I have not cooked rice in it yet, but I will try now. I usually use a rice cooker for steamed rice.
Thank you for your information! Sounds good!! Yes, please try it. I’m sure you’ll get nice rice!
Donabe is a beautiful pot but you can't use on electric stove I think. Can you freeze any leftover rice ?
Yes, probably I can’t do that.
Yes! I can freeze leftover rice!
I bought a double lided Nagatani-en Iga Donabe rice cooker, I seasoned it yesterday, and I got curious about the ohitsu made from cedar wood, I can assume it gives woody aroma to the rice, it is a bit expensive, a good size costs as much as the donabe.
That’s very nice! Actually I’d like to buy Iga Donabe. Yes, you’re right. Ohitsu gives nice woody aroma. And it was expensive. But Ohitsu gives us a special experience!
@@kyodokan.japanese.cuisine I bought a 3 gou version which cooks 540 grams of rice, which is too much for us, and after cooking we eat half of it for example as a donburi and the latter half could be stored in an ohitsu and either consume it as is, or as an onigiri, or make fried rice with it. I read it somewhere that there is a thing called warabitsu that can be used to store the ohitsu to keep it at an even temperature, many high end sushi makers use it
@@onixxx1984 Thank you for teaching me! I’ve never seen wasabi’s. You make so many Japanese food.
First !!!
Thanks a lot every time!!
Have a great day!