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The hagama is the classic Japanese rice pot: a round, winged body that sits over an open flame and holds its heat. This one is Banko ware from Yokkaichi, made by a pot maker who set out to cook better rice. A weighted inner lid and a thick sawara-cypress outer lid build gentle pressure inside; far-infrared heat from the clay cooks each grain through, so the rice comes up glossy, plump and sweet. Bring to a boil on high, turn low for 7–8 minutes, rest 15 minutes off the heat. Stretch the low-heat stage a little and you get the crisp golden okoge at the bottom. Measure lines inside for 1, 2 and 3 go. Comes with a cedar trivet and a hinoki rice paddle, so it goes straight from stove to table.
Open flame only; not for induction or microwave. Handmade, so glaze, size and weight vary slightly.
Size
Pot ø 22.5 × H 12.5 cm (8.9 × 4.9 in) incl. wings; wooden lid ø 21 × 7 cm; trivet 18 × 18 × 1.4 cm; paddle L 21 cm
