Miya Company Donabe Casserole Earth Green

If you’re serious about cooking the best rice you can, it’s worthwhile owning a proper rice cooker. There’s convenience to an electric cooker, but we much prefer the remarkably moist, fluffy grains of rice produced by clay donabe-style rice cookers. Clay heats evenly and maintains steady heat for uniform cooking, slowly heating the food to coax out flavor while maintaining moisture. This donabe—made in Japan’s Kansai region by fifth-generation donabe makers—has a lovely rustic design and emerald-green glaze. It’s a single-lid style, which is thinner and lighter than the double-lidded version, and holds about 4 cups of rice. We love how once it’s seasoned that this donabe is virtually nonstick and also how its lovely look can easily take you from stove to table.

​ [/description-break] Specifications [/title]​Dimensions:
Capacity: 42.7 fluid ounces
Diameter: 8.5″
Materials: Earthenware
Place of Origin: Japan[/accordion] Care and Use [/title]Care: Not dishwasher safe. Clean after each use. ​ [/accordions-break] With 10,000 years in Japanese kitchens, the donabe is a tried-and-true traditional way to cook rice. [/banner_heading]Its name means “clay pot” in Japanese and while it’s mostly used for making rice, it also works for steaming fish and veggies or for soups and stews. [/banner-text-break] ​With this single-lidded style, you’ll need to adjust the heat a couple of times during the cooking process to prevent the rice from scorching. When the rice reaches a boil, turn the heat down to medium-low and cook for 8 to 10 minutes more with the lid on. Then remove the donabe from the heat and let the rice steam with the lid on for an extra 15 to 20 minutes. Season your donabe before use: Slowly heat cooked rice and water in the donabe until it becomes a paste. This pot can also be used for small batches of soups and stews, like a quick miso soup. [/how-to-use-break] ​Use with gas stove only. Do not microwave. Do not subject to temperature shocks. Start the pot on low heat to warm and gradually increase to your cooking temperature. Not meant to be preheated empty. If the bottom of your donabe turns black, then you are putting the heat on too high. With use, your donabe may develop cracks in the glaze which makes each one unique.