• Clay pots don’t heat or cool rapidly; instead, it steadily cooks the rice and gently steams it. Thus it’s the perfect cookware for cooking rice.
• Food in clay pots are cooked through far infrared ray, which cooks the rice nice and fluffy while still leaving each grain’s texture.
• This pot can be used for cooking stews and other dishes as well.
• Leave the rice in the pot for a minute/ or two longer to enjoy a layer of crispy fragrant rice. Brown rice & Takikomi Gohan can also be made deliciously as well.

How to wash rice

Step1   Wash rice
Make about 4circles and drain the water. (Filtered water is recommended)
Repeat this 2-3 times. (Tap water is ok at this step)

**Straw trivet is not included**

What is Banko ware?

Yokkaichi banko ware (called Yokkaichi banko yaki in Japanese) is a form of ceramic ware produced in the city of Yokkaichi, Mie prefecture. For a long time, items for everyday use like teacups and plates, as well as pieces of art like vases have been produced here. Today, shidei (purple clay) teapots and donabe (earthenware cooking pots) are typical products. Banko ware accounts for seventy to eighty percent of all the earthenware cooking pots produced in Japan.
This craft has excellent heat resistance which comes from the potter's clay used for its production. The potter's clay for earthenware pots is mixed with around forty percent petalite, which is a lithium mineral that is resistant to heat. The petalite provides heat-resistant properties to the potter's clay and makes it capable of withstanding direct heat. This is a patented technique of Yokkaichi banko ware and cannot be seen elsewhere.