donabe – The Japanese Food Lab

A traditional claypot for cooking rice by rokunabe.

Rokunabe (六鍋) by Kooichi

Explore the craftsmanship and unique features of Rokunabe claypots by Kooichi, known for their exceptional durability and fully glazed design.

Kinmedai rice made in a traditional Japanese claypot.

Claypot Kinmedai Rice Recipe

Explore the savory delights of Kinmedai fish rice cooked in a clay pot. Learn about unique Japanese cooking techniques and ingredients.

A restaurant sized can of sushi rice Miola improver.

Sushi Rice Improver (Otuka Miola) Review

Dive into the world of sushi rice perfection with Otuka Miola rice improver. Discover how this enzymatic powder elevates your rice cooking experience.

Isshiro Kiln Donabe by Nakagawa Isshiro

Isshiro Kiln Donabe by Nakagawa Isshiro: A Niche Review of a Rare Claypot Rice Cooker Used at Michelin Restaurants.

Nagatanien’s Kamado-san Donabe Review

Discover Nagatanien’s Kamado-san, an alternative to Kumoi Kiln’s Donabe Claypot. Explore origins, comparisons, and cooking insights

Two different sized of ohitsu for keeping rice warm and for immediate service.

Traditional Sushi Sizes and Rice Measurements

How we store and mix sushi rice at a traditional Edomae sushi restaurant and maintain’s the rice quality using an Ohitsu and a warabitsu or warazumi

Three Michelin Star Sushi Rice

At our 3-Michelin-Star Edomae sushi spot, we use Koshihikari rice, cooked in a Donabe for delicate fluffiness, or in a Hagama for a rich, deeper flavor