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This traditional Japanese ceramic rice cooker is made in Japan. It can be used to process rice authentically, as has been the tradition in Japan for many centuries:
Wash the rice and soak in the water for 15 to 20 minutes.
Close the inner and outer lid of the rice cooker.
Cook for about 10 to 12 minutes over medium heat. Traditionally, this is done over an open fire, but it can also prepared in this way on a grill or gas cooker, for example.
When steam comes out evenly from the outer lid, the heat can be stopped after 2 minutes.
Then let the rice rest in the pot for 20 minutes, after which it can be eaten quickly or processed further.
