Daikoku Banko Ware Rice Cooking Donabe - Gray 3 Gou

Two-piece rice donabe includes pot body and lid.

A stylish gray 3 go (cup) Banko rice donabe with a round design that makes for excellent convection so that the rice grains are cooked evenly.

Banko ware rice donabe are measured in Japanese gou. We offer a 1-gou rice measuring cup .

1 gou = 180ml or ¾ of a US Cup

Cooking instructions:

Wash rice and soak for 30-60 minutes. As donabe is clay and can absorb water, soak the rice in water in a different container than your donabe.

For 1 gou of rice, add in 200cc water, and heat on medium heat for 10 minutes, then let sit for 20 minutes (do NOT open the lid during this time).

For 2 gou of rice, add in 400 cc of water, heat on medium for 10 minutes plus low heat for 3 minutes, then let sit for 20 minutes.

For 3 gou of rice, add in 600 cc of water, heat on medium for 10 minutes plus low heat for 5 minutes, then let sit for 20 minutes.

If at any point you feel that the water may boil over, simply turn the heat down.

For brown rice, soak for 6-12 hours, and water ratio/cooking instructions change as follows: 1 gou brown rice 250 cc water, medium heat for 20 minutes and low heat for 5 minutes, let sit for 30 minutes-2 gou brown rice 500cc water, 20 minutes medium heat and 15 minutes low heat, let sit for 30 minutes- 3 gou brown rice, 750 cc water, 20 minutes medium heat then 20 minutes low heat, let sit for 30 minutes.

For sizing, specs, and measurements of white vs. brown rice, or if you are unfamiliar with using donabe, please reference our Donabe: Use and Care page.

When cooking in Banko ware pots, a far infrared wavelength is created which creates more efficient cooking than direct surface conducted heating. Banko ware can be used on gas range tops, inside an oven and for brief re-heatings- microwave ovens. Banko ware is not suitable for electric range tops (electric oven is ok), no deep frying or use on induction burners.

Banko ware aka Banko Yaki （萬古焼）or Yokkaichi Banko Yaki is a heat resistant earthenware that has been made in Mie prefecture since the 18th century. It represents the majority of stoneware for cooking produced in Japan, and is officially recognized as a traditional Japanese craft. The addition of petalite added to the clay gives Banko ware an excellent heat resistance and allows it to be exposed to direct flame.

Measurements W 220mm, D 180mm, H 170 mm

Volume: 1,800 cc

From Yokkaichi, Japan