Kotobuki 190-803 Earthenware 1.5 Cup uncooked resulting in 4 Cup cooked Rice Cooker, Matte Black

I've been cooking my Japanese rice in a donabe (earthenware pot) for years now after having retired my automatic cooker. When the el cheapo nabe finally developed a fatal crack, I searched for a replacement. It's just the two of us, and I wanted to get away from cooking too much rice at one time. This Kotobuki 2-Go (two Japanese rice cups, 1 Go being equivalent to about 3/4 U.S. cup) cooker is just the ticket. It does a great job. Even though I still have to fine-tune my procedure, I'm already very happy with it.For those of you who want to know what the Japanese instructions say, here is a quick translation. My comments are in brackets.1. Wash rice thoroughly, then add to the pot. The fill lines inside the pot can be used as a rough guide for the amount of water to add [each successive line going upward indicating the amount for an additional 1 Go of rice].[Place both inner and top lids on pot.]2. Regarding the amount of water, about 190 to 200cc (a tad over 3/4 cup) is recommended per 1 Go of rice [in other words at about a 1:1 ratio by volume]. However, please adjust the amount based on your particular rice and preference. Soak the rice for at least 30 minutes. The optimal soaking time will depend on the quality of the rice [and your water].3. Cooking (on a gas cooktop): Cook over medium-high heat for 9 to 15 minutes, then TURN OFF heat. Target shutoff time is 30 seconds after steam starts blowing out of hole in the top lid. However, you can extend the time before shutoff by up to 2 minutes if you wish to develop a tasty okoge [a thin layer of very desirable crisp-toasted rice at the bottom of the pot].4. With the heat off, let rice continue to steam for 5 to 15 minutes [according to printed instructions -- website says 10 to 20 minutes]. DO NOT lift the lid during this time. After the rice has cooked, remove the lids to allow any remaining steam to escape. Fluff up the rice thoroughly with shamoji [Japanese rice-serving spatula -- any wooden spoon will do... but wet first].My additional comments:A lot has been written about how to properly wash the uncooked rice, so I won't get into it here. As far as the cooking goes, clearly some experimentation is required in order to achieve perfection. The major variables are the rice-to-water ratio and the steaming time (after the heat has been shut off). Through trial and error, you'll determine what's best for the rice you are using, your water, your altitude, your preference, etc. Other than that, follow the instructions. They work!I'm finding it difficult to develop the okoge I like by extending initial heating time (because, technically, the steaming isn't finished). I'm reluctant to use the traditional method (a zap of heat at the end of the process) because I'd be applying heat to something closer to a dry pot at that point. I'll have to experiment with this some more.At no time should you apply high heat to the pot. The donabe works by slowly absorbing heat from the flame then gradually releasing it to the rice. There is nothing to be gained from cranking up the heat past medium-high (at ANY point) and you might, in so doing, shorten the life of your pot.Finally, I don't know whether this pot can be used on an electric range. Personally, I wouldn't try it.EDIT 17 November 2014: The instructions are right again when it comes to okoge. When I increased the initial heating time to about 2.5 minutes past the point when steam blows out the top hole, the rice developed a very nice okoge. Again, all of this is subject to fine-tuning based on the rice you use and other conditions. It is also quite probable that the cooker will change in its characteristics as it is used and gets seasoned. I continue to be very happy with the quality of the rice prepared in this cooker.

I have tried every type and method of cooking rice that would allow me to avoid teflon and create grains that are all uniformly cooked and found none that I was satisfied with. In defeat I went back to my Japanese rice cooker with the teflon insert. When I ran across the Kotobuki the price point allowed me to feel comfortable about experimenting with this cookware and technique. When I received the cooker I was very apprehensive when I opened the box. I thought I had made a mistake because it is very small. In my mind I didn't think 2 Japanese cups of rice would cook in there. Rather than returning it I gave it a shot. I seasoned it which I suspect is not necessary since its not made of the really porous Iga-yaki clay, but just to be safe I made the porridge which I forget to clean up and left over night on the stove with no detrimental affect. The following day I cooked my first pot of rice on a gas range. I leveled out two Japanese cups of rice (approx 1/2 cup), rinsed and added the recommended 400 ml for my two cups rice; soaked for 20 mins, cooked for 15 (or until steam starts to puff out the hole) and let it sit for 20 minutes. When I opened the lid sure enough the rice cooked right to the rim. When I fluffed up the rice all the grains were whole and shiny. Initially I thought the rice was a little firmer than I like, but when I finally started my meal, a pork braise with lots of sauce, the grains held up to the sauce and was actually perfectly tender. I cooked medium grain jasmine white rice from Thailand which is typical of Indochina cuisine. If anyone has cooked with this type of rice before they'll know how temperamental the grains can be. If the temperature is not consistent or the water to rice ratio is not right you will get rice that doesn't have a shape and is mushy or firm rice that is not palatable. However, when cooked properly it is, in my opinion, the most flavorful and texturally pleasing to the palate. The kotobuki has completely won me over due to its ease of use and uniformed results. Its perfect for two people, maybe even three if you are more conscientious about portion control. There is one drawback its size makes fluffing and spooning out the rice a bit of an adjustment. I fluffed some of the rice onto the range. Note to self, use a smaller spoon. :)

I purchased this so I could get rice that tasted like it came out of a rice cooker without the toxic coating on most rice cookers. As others have mentioned, whoever packs these really needs to get with it. My first order, as others here have stated, arrived smashed. My second order arrived fine. The rice tastes good. It takes awhile to see how to make it work for you, but I feel it is worth the effort. Right now my method is soak rice for 30 minutes, cook for 30 minutes, let set for a few minutes.

I bought one for myself awhile ago. I am Japanese and had been using regular pot for cooking rice, but decided to try it. I loved it so much that I ordered one for my mother-in-law (also Japanese) for her birthday. The first one came, broken. Shipped it back. The second one, shattered. I even wrote to be more careful. The third one, I didn't have to open it to know the clay pot was probably in 200 pieces. Wrote back again. Finally the fourth one came, undamaged. My mother's birthday was long passed, but she was very happy to receive it. She has been using it to cook both white rice and brown rice. It took us awhile to figure out the perfect heat and perfect timing for the perfect rice, but we didn't mind at all. The rice tastes really good. Even though it was troublesome to receive the second one, it was worth the wait.

Order was delivered as promised (i.e. within 24 Hrs). Outside box looked OK. However, when moving this box one could hear sounds from "broken parts". There were 2 more smaller boxes inside and both appeared to be OK. However, the donabe in the smallest box was broken into several pieces. Only its top lid intact. Not sure what happened but it's highly likely the damage was caused during transportation. Obviously, a replacement might end up the same. Decided to return for refund. Very disappointed !!!