Skip to content

The Japanese Food Lab

  • Miso
  • Koji
  • Tempura
  • Edomae Sushi
  • Katsuobushi
  • Donabe
  • Articles
  • Recipes
  • About Us
  • Esme’s Corner!
  • Rice

Tag: donabe

Kinmedai-meshi/金目鯛めし

Compared to tai-meshi, you’ll most definitely be hard pressed to find kinmedai-meshi, as the fish is typically served raw or … More

donabe, kinmedai, 金目鯛

Sushi Rice Improver (Otuka Miola) 炊飯ミオラの評価

Being a site that produces content on traditional edomae sushi based on knowledge from the restaurant I worked at, it … More

donabe, Miola, rice, ミオラ, 炊飯ミオラ

Isshiro Kiln Donabe Claypot (一志郎窯) by Nakagawa Isshiro (中川一志郎先生)

Sometimes I wonder why I write these articles given not only how niche the content is, but also how it’s … More

donabe, Hikone, Isshiro Kiln, Koto-yaki, Kumoi Kiln, Nakagawa Ippento, Nakagawa Isshiro, pottery, 一志郎窯, 三彩, 中川一志郎, 彦根市

Nagatanien’s Kamado-san Clay pot Rice Cooker Review 長谷園のかまどさん + cooking comparison with Kumoi Kiln’s Donabe

Nagatanien’s Kamado-san Donabe Rice Cooker 長谷園のかまどさん After having talked about Kumoi Kiln’s Donabe Claypots (雲井窯) by Nakagawa Ippento (中川一辺陶先生), let … More

Claypot, donabe, Kamado, Kamado-san, Kamadosan, Nagatanien, Rice cooker, かまどさん, 中川一辺陶先生, 長谷園, 雲井窯

Traditional Edomae rice measurements, nigiri sizes, mixing sushi rice and storage.

How we store and mix sushi rice at a traditional Edomae sushi restaurant and maintain’s the rice quality using an Ohitsu/お櫃 and a warabitsu or warazumi (わらいずみ/藁櫃).

akazu, awasezu, donabe, Michelin, Nigiri, Ohitsu, rice, Sushi, vinegar, warabitsu, warazumi

Three Michelin Star Sushi Rice

How we cook rice at a three Michelin Star Edomae sushi restaurant, the type and cultivar of rice we use, and the difference between a traditional Donabe rice cooker (土鍋ご飯) and a traditional iron Hagama rice cooker (羽釜).

donabe, hagama, koshihikari, Michelin, michelin star, rice, Ryu no Hitomi, Sushi, sushi rice, 龍の瞳
© thejapanesefoodlab