Koshihikari Rice

Koshihikari rice is perfect for sushi due to its balanced texture, moderate stickiness, and round, small grains that hold together well when pressed. The quality and consistency of Koshihikari rice, known for meticulous cultivation techniques and ideal climate and soil conditions, contribute to its reputation.

When cooked, Koshihikari rice's shiny appearance enhances the visual appeal of sushi, making it a popular choice among chefs seeking a high-quality rice for sushi making.

Misuzu Banko-Yaki Rice Pot

This solid and compact size is easy to use. A donabe rice pot that is hard to heat and hard to cool is ideal for cooking rice. The round shape and the far infrared rays emitted from the pottery will cook the rice deliciously. Lines are marked inside the pot to indicate the appropriate water level for fluffy, delicious rice every time.

The Donabe

If you love set-it-and-forget-it one-pot meals (let’s face it, don’t we all?), then allow us to introduce you to your kitchen’s new BFF: the donabe – “do” meaning earth or clay, “nabe” meaning pot. It is minimal, simplistic, beautifully crafted, and allows you to celebrate seasonal ingredients. Best of all, it does all the work for you.