Pilau, palov, polow, pulao, plov, polu. All of these are names for cooked rice made by simmering rice and ingredients, similar to "pilaf." The word "pilaf" comes from the Turkish dish called "pilav," and the aforementioned palav has been popularized in Uzbekistan and Iran under the name of polow, in India under the name of pulao, in Russia under the name of plov, and furthermore in Central Asia under the name of polu when it was introduced to the region. The "pilaf" we Japanese are familiar with was developed in France. It is a dish made by cutting vegetables and meat into bite-size pieces, cooking them over a fire, then frying them and cooking them with raw rice and other ingredients in a broth.

Rikucho Ogasawara's fish pan is perfect for this cooking method of frying the ingredients and then cooking them. The long, horizontal design allows for cooking a whole fish, and its versatility makes it ideal for stir-frying, meat dishes, and, with the lid on, for cooking rice.

Add chopped vegetables in butter, add raw rice and cook until transparent, add water and consommé, cover with lid and cook over low heat for 10 minutes, stir with a ladle from the bottom, cover again, and steam over low heat for 12 minutes. And then serve it straight to the table. Sometimes it is good to eat as much pilaf as you like until you are full, isn't it?

Rikucho Ogasawara's Fish Pan
Okubo House Mokkosha's Chestnut Rice Scoop

https://www.kateigaho.com/food/24143/ (recipe)