These rice cooking donabe are the most versatile donabe styles. Aside from cooking rice, they can be used to cook porridge, stews, soups, and other gohanmono (seasoned rice dishes). Unlike other donabe, which need to be gradually introduced to even heat (to prevent cracking), Daikoku donabe can be transferred directly from the refrigerator to the stovetop.
Banko ware rice donabe are measured in Japanese gou.
1 gou = 180ml or ¾ of a US Cup
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.
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. Petalite is added to the clay to give Banko ware excellent heat resistance and allows it to be exposed to direct flame.
When cooking in Banko ware pots, a far infrared wavelength is created which makes for 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.
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