[Hajime Choro Choro Naka Pappa]

I don't know when I learned it or who taught it to me, but it's a spell-like phrase that rolls off the tongue. “Hajime choro choro naka pappa, akago naite mo futa toru na.” It's a rhythmic phrase that conveys the secret to cooking rice, passed down since the Edo period.

While the way it’s passed down varies slightly by region, the full version goes, “Hajime choro choro, naka pappa, butsubutsu iu koro hi o hiite, hito-nigiri no wara moyashi, akago naite mo futa tora na.” This phrase, which is linked to cooking rice in a hagama (winged) pot, not only describes the process but also hides the reason why it becomes delicious, and it’s still applied to modern rice cooking.

In olden times, homes had hearths, and a metal-made winged pot was hung over the hearth's opening. Rice was cooked by adjusting the fire with firewood. “Hajime choro choro” refers to the initial stage where the fire is unstable and weak, requiring constant monitoring to add firewood. During this gradual temperature rise, the rice absorbs moisture and slowly develops sweetness.

Once the fire stabilizes, it's “naka pappa.” This involves boiling the rice vigorously over high heat until it bubbles over, allowing the rice to circulate and heat evenly. “Butsubutsu iu koro hi o hiite” means maintaining the boil while reducing the firewood and slightly lowering the heat. Thanks to the pot's insulation, the heat penetrates thoroughly at this stage, enhancing the rice's sweetness and umami. “Hito-nigiri no wara moyashi” means to turn the heat up again for a short time to evaporate any excess moisture. This results in plump rice grains with a firm texture.

Finally, “akago naite mo futa toru na.” After evaporating the moisture inside the pot and turning off the heat, let the rice steam to lock in the flavor. This is an important point for making delicious rice, so even if a small child is crying from hunger, you must resist the urge to remove the lid and let the rice steam. While the opportunity to use a traditional hearth is rare nowadays, remembering this rhythm is useful even when cooking rice over direct heat. For the “hajime choro choro” stage, we recommend adjusting the method to suit the characteristics of the pot, such as gradually heating from a low flame for pots that require it, or using high heat from the start for pots that can handle it.

Additionally, the winged pot and wooden lid also played a significant role in rice cooking. The moderate depth and rounded bottom of the winged pot facilitate large convection currents, causing the rice grains to move as if dancing. The wings of the pot are not only used to hang it on the stove but also to catch any overflowing liquid, preventing it from reaching the pot's surface and extinguishing the flame, thereby maintaining the heat. A thick lid like a wooden lid absorbs steam and becomes heavy, creating a tight seal and allowing pressure cooking. Since it is made of wood, it can also release steam appropriately, preventing water droplets from falling onto the cooked rice.

The Suzuki Hagama Pot Rice Pot is a clay pot that retains the traditional features of a winged pot. Made from Banko-yaki clay, it offers heat resistance, heat retention, and insulation typical of clay pots, allowing it to cook slowly even over high heat. The far-infrared effect results in fluffy, glossy rice. At the showroom, the wooden lid stands out, and the pot's round, warm, and charming shape, along with its black color that makes white rice stand out, has attracted many customers. In these times when rice is precious, why not try cooking each meal with care?

Suzuki's Hagi Rice Pot
https://www.shokunin.com/en/suzuki/
Wakamatsu Showroom
https://www.shokunin.com/en/showroom/wakamatsu.html

Reference
https://panasonic.jp/life/food/110021.html