March 2025

1

2

3

4

[Suzuki's Hagama Rice Pot is back in stock]

This is the ultimate rice pot created by a Banko ware craftsman who has studied heat-resistant ceramics and earthenware for more than 50 years, with the sole purpose of "cooking delicious rice." The aroma of the cooked rice is just like rice cooked in a kamado.

The earthenware pot made of Banko-yaki clay, which has excellent heat resistance, heat storage, and moisture retention properties, allows the rice to cook slowly even over high heat, and the far-infrared ray effect makes the rice fluffy and shiny. Cooking rice in an earthenware pot allows excess steam to escape, so the residual heat cooks the rice to its core, making the grains stand out.

The thick wooden lid is heavy with moisture from the steam and the double lid enhances the pressure effect. The aroma of the sawara cypress gently spreads and enhances the delicious taste of the rice.

From daily white rice to rice cooked with seasonal ingredients, why not cook your favorite rice in a special earthenware pot? It is sure to make your regular mealtime more enjoyable.

*The lightweight soil used for the old specifications is no longer available, and the product is now manufactured with regular soil. The shape is more rounded. The specifications of the wooden lid have also been slightly changed. Please check the photos.

Suzuki's Hagama Rice Pot
https://www.shokunin.com/en/suzuki/

1

2

4

5

[Rice Flour Bread]

Why don't you try making your own rice flour bread? Recently, it has become easy to buy rice flour at supermarkets. I used to avoid baking bread that requires fermentation because it seemed difficult, but I found a healthy recipe with tofu that can be made without fermentation, so I would like to introduce it to you.

Ingredients:
150g silken tofu
150g rice flour
5g baking powder
1 tablespoon sugar
1 tbsp rice oil
pinch of salt

Directions:
1. In a bowl, combine silken tofu, sugar, salt, and rice oil, and whisk until smooth.
2. Add rice flour and baking powder, and mix with a rubber spatula.
3. When dough comes together, divide into 6 equal portions and roll out.
4. Place the dough in a frying pan with a little oil (not included), cover with a lid, and cook over medium-low heat for 7 to 8 minutes, turning once when the dough begins to brown.
5. When browned, turn over and cook, covered, for another 6 to 7 minutes.

The first photo shows the one baked with mugwort flour. I recommend it because it has a delicious, fluffy spring aroma. Enjoy it with brown sugar if you like, or add other ingredients such as prepared foods to make it oyaki-style.

Our store carries items useful for making bread in a frying pan. Please take a look.

Rikucho Ogasawara's Fish Pan
https://www.shokunin.com/en/rikucho/fishpan.html
Ichiyougama's Plate
https://www.shokunin.com/en/ichiyou/plate.html
Sori Yanagi's Stainless Steel Bowl
https://www.shokunin.com/en/yanagisori/bowl.html
Sori Yanagi's Whisk
https://www.shokunin.com/en/yanagisori/awadate.html

Reference Recipe
https://macaro-ni.jp/152002