Kasama Ceramic Rice Pot

When rice is cooked in an earthenware pot heated up thoroughly, the rice comes out fluffy to the core, sweet and fragrant. Because it cooks faster than in an electric rice cooker, you can shorten the cooking time. The Kasama Ceramic Rice Pot has perfect circle outline in the bottom, semicircle handle, risen deep rim and gradually thickened cross section towards the bottom in order to cook rice properly. The idea of "一 (means 1 in Kanji)"-shaped handle comes up with traditional Japanese rice cooker's wooden lid. Each pot is crafted by hand on a potter's wheel.  Before use New earthenware pots must be seasoned before the first use to ensure durability. Due to their porous nature, ceramic items absorb liquid. Seasoning the earthenware pot fills the pores in the ceramic, preventing the pot from leaking or cracking. It also serves to combat odor transfer from the food to the ceramic. A simple and easy seasoning method is to cook porridge in the pot. The starch fills the pores in the cer