Collection: Rice accessories, nabe and rice cooker

Yes, it is highly recommended to wash rice before cooking it in a rice cooker. This rinsing removes excess starch, which could make the rice too sticky or mushy after cooking.

Why wash rice?

• Washed rice cooks more evenly and remains slightly firm.
  
• Some grains may contain dust or residues.
  
• The rice absorbs the water better for more even cooking.
  

How to wash rice properly

• Place the rice in a bowl or directly in the rice cooker.
• Add cold water and stir gently with your hands.
• Drain and repeat 2-3 times, until the water runs clear.
  

Here are a few tips for optimal Japanese rice cooking:

Rice too sticky?

• Reduce the amount of water slightly. A good guideline is 1.1 parts water to 1 part rice (varies according to rice type).
  
• Excess starch can make the rice sticky. Rinse 2 or 3 times until the water runs almost clear.
  
• Certain types of rice (such as Japanese rice) need to be soaked for no more than 30 minutes. Too long and it will absorb too much water even before cooking.

Rice too dry?

• Add slightly more water the next time you cook.
  
• As soon as the rice cooker switches to "keep warm" mode, aerate the rice with a spatula to distribute the moisture evenly.
  
• Some Japanese rice cookers, such as Iga-yaki ceramic or Iwachu cast-iron, retain heat better and cook more evenly.

Yes, a rice cooker can cook much more than rice! This versatile appliance can be used to prepare a variety of dishes with gentle, even cooking.

What can you cook in a rice cooker?

• Cereals: Quinoa, bulgur, millet, oats... adjust the amount of water.
• Steamed vegetables: Place a steamer basket over the rice, or use steam mode if your model allows.
• Soups and broths: Perfect for simmering Japanese nabe, dashi or soup.
• Meat & fish: Gentle cooking for chicken, salmon or even poached eggs.
• Simmered dishes: Japanese curries, stews, braised tofu... leave to cook slowly without supervision.
• Desserts: Soft cakes, compotes, custards, even homemade mochi with glutinous rice.

To maintain a Japanese ceramic pot (nabe), here are a few essential tips:

• Avoid thermal shock: Do not place a hot pot on a cold surface and vice versa. This can cause cracks in the ceramic.
• Gentle cleaning: Wash the kettle by hand, preferably with a soft sponge, without using abrasive products that could damage the surface. Avoid aggressive chemical cleaners.
• Dry properly: After cleaning, dry the kettle completely before storing, as residual moisture can affect the ceramics.
• Use a soft bottom: When using the pot, prefer wooden or plastic utensils to avoid scratching the interior.
• Stain prevention: If you're cooking colorful foods such as curry or soy sauce, clean the pot quickly after use to avoid stubborn stains.

• Standard proportions: In general, the standard proportion for cooking rice is 1 part rice to 1.1 to 1.2 parts water. This may vary slightly depending on the type of rice (e.g. for Japanese rice, 1.2 times the volume of rice is often used).
• Rinsing and soaking: After rinsing the rice in cold water to remove excess starch, and leaving it to soak for 30 to 60 minutes, you can drain and measure the water added to the rice.
• Type of rice: If you're preparing Japanese rice (such as Koshihikari), use 1.1 to 1.2 parts water for each part rice, depending on the desired texture. For softer, stickier rice, use 1.2 times the volume of rice. For slightly firmer rice, 1.1 parts water may be sufficient.
• Adjust according to your preferences: If you like wetter rice, add a little more water (for example, 1.3 times the volume of the rice). If you prefer firmer rice, reduce the amount of water slightly.
• Using a donabe: When using a donabe, it is advisable to keep the cooking process on a low heat and not to open the lid too much. This allows steam to circulate efficiently, ensuring even cooking and avoiding excessive water evaporation.

Yes, it's perfectly possible to cook rice in the microwave, and it's a quick and convenient method. Here's how to do it:

• Rinse rice: Wash rice in cold water until the water runs clear to remove excess starch.
• Water dosage: Add approximately 1.2 parts water to 1 part rice (adjust according to desired texture).
• Use a suitable container: Use a bowl or container with a microwave-safe lid. Otherwise, use cling film with a few holes to allow steam to escape.
• Cooking: Heat at maximum power (approx. 700-800W) for 5 minutes. Then reduce power to medium (approx. 500W) and cook for a further 10 minutes.
• Rest: Leave the rice to rest, covered, for 5 minutes to absorb the moisture and make it softer.