Iga Rice Cooker Guide

Iga yaki rice cookers are the ideal way to cook the perfect rice. The dome-like shape of Iga Yaki rice cookers, and interior lid trap steam, but stop the pot from boiling over, and the specific heat-retentive qualities of Iga clay allow for the pot to get up to temperature and maintain this for a gentle cooking process. These rice-cookers can be used creatively for a variety of steamed rice dishes, including sweet potato and corn rice, or Kinoko Gohan, a seasonal mushroom rice recipe sweetened with mirin for a comforting meal. 

General care and maintenance: 

Because of the porous nature of Iga yaki, these rice cookers require seasoning before use. This process is known as Medome, which translates literally to “pore stopper”. This is necessary to seal the clay and will maintain the quality and finish of the rice cooker, ensuring it will last for the years to come. 

1. Fill the pot to approximately 4/5 with water, and add a cup of cooked rice. 

2. Place only the top lid over this mixture (the middle lid is not needed for this process), and place on the stove over a very low heat. 

3. When the rice, or cornstarch paste, becomes like a porridge and thickens significantly, turn off the heat and leave it.

4. Once completely cooled, drain the porridge and clean the pot using only water. 

5. The starch will fill up the tiny holes in the clay surface. These will remain visible on the outside surface of the rice cooker, which gives the Iga clay its unique finish and will no longer affect the cooking process. 

6. If needed, repeat the Medome process to maintain the seasoning on the interior. 

Moisture: 

It is important to introduce moisture to iga yaki with care. Avoid letting the unglazed base of the rice cooker sit in water, and do not expose it to extreme heat changes.  Make sure there is no moisture on this part of the pot before placing on the heat. If this part of the pot is heated when damp it may cause significant cracks and potential leaks. 

Cleaning: 

Avoid using detergents and metal brushes to clean the rice cooker. Instead, use water to rinse the interior well after use. If there is burnt rice sticking to the inside, fill the pot with water and leave this to soak. Avoid leaving the exterior pot to stand in any water while doing so. Then use a wooden spoon, fiber brush or traditional sasara brush to clean off the residue. 

Mold: 

Iga ware is naturally antibacterial but can develop mold if residual moisture is left on the interior. If there is any smell of mold, fill the pot to 4/5 with water and boil with a handful of green or roasted tea. If any smell or visible mold persists, fill the pot with 4/5 water and add 4-5 tbsp of vinegar. Boil for 10 minutes to sterilize completely.

Patina: 

As the pot is used a patina will develop naturally on the glaze that will not affect the overall function of the pot. Tiny crystalline veins will begin to cover the liquorice-black surface, and these are called kannyu in Japanese. They are a sign of the enjoyable meals that have happened as a result of using the rice cooker. 

Cooking White Rice:

1. Rinse the rice and drain well, then let the grains sit for 20 to 30 minutes. 

2. Place the pot firmly in the center of the gas stove, and add the washed rice.

3. Add 180-200 ml of water per cup of rice. This range depends on your preferences, as adding more water will make softer rice. Fresh rice grains have a much higher water content, so the longer you have had your rice the more water you should add to get the desired consistency.

4. Place the middle lid on top of the rice, and then the top lid. Make sure the holes on both lids do not line up. Positioning the holes at a 90 degree angle will trap steam in the pot, cooking everything faster and making fluffier rice. 

5. Cook over a medium heat, the timing will depend on the cups of rice you’re cooking. Water measurements will vary depending on your preference :

*1 cup of dried rice = 150g and will serve approximately 2 portions. 

6. Leave to rest for 30 minutes and the rice is ready to serve. To stop the steaming process, place a kitchen cloth between the lid and the pot to absorb excess moisture. 

Cooking Sprouted Rice:

1. Rinse the rice twice, gently rubbing the grains as you wash it. 

2. Soak the rice in water for 12 hours in lukewarm water, changing the water twice during this time. This is a technique that will cause the grains to begin germinating, enhancing the nutritional value of the rice. It also enhances the sweet, nutty flavor of the rice, as the proteins and sugars break down during germination. 

3. Add 250-300ml of water per cup of rice. Again, this range depends on your preference and the freshness of the rice. 

4. Place the middle lid on top of the rice, and then the top lid. Make sure the holes on both lids do not line up. Positioning the holes at a 90 degree angle will trap steam in the pot, cooking everything faster and making fluffier rice. 

5. Cook over a medium heat, the timing will depend on the cups of rice you’re cooking, and the amount of water will depend on your preference:

*1 cup of dried rice = 150g and will serve approximately 2 portions. 

6. Leave to rest for 40 minutes and the rice is ready to serve. To stop the steaming process, place a kitchen cloth between the lid and the pot to absorb excess moisture.