Ginpo Kikka Rice Multi Clay Pot 2.6L Size 5 - Pink Plum

The Ginpo Kikka rice donabe brings the ritual of stovetop rice to the table. Its fluted chrysanthemum (kikka) silhouette is a signature of Banko ware from Yokkaichi, and the heat-retentive clay coaxes plump, evenly cooked grains from every batch.

The generous five-go body suits a family or a gathering, while the double-lid construction builds the gentle pressure that gives donabe rice its character. A soft plum-pink glaze warms the classic form.

Features

• Cooks approximately three to five cups (go) of rice in a single sitting
• Double-lid construction traps steam for fluffy, well-set grains
• Heat-retentive Banko clay holds warmth for serving at the table
• Suited to gas and open flame; oven and microwave safe for reheating

Specifications

• Size: Approx. 28 cm incl. handles x 25.5 cm mouth diameter x 18 cm high
• Weight: Approx. 3.4 kg
• Material: Banko ware ceramic (earthenware)
• Capacity: 2.6 L; cooks approx. 3-5 go of rice
• Country of Manufacture: Japan

Before First Use: Seasoning

Ginpo recommends seasoning (medome) before you cook in your pot for the first time. Clay is naturally absorbent, and this simple step seals the tiny pores to help prevent stains, odours and mould.

1. Fill the pot about 80% with water and bring it to the boil.
2. Turn the heat to low and stir in plain flour mixed with a little water: 1 tablespoon for the 2 go pot, 2 for the 3 go pot and 3 for the 5 go pot.
3. Simmer gently for about 5 minutes, stirring well, then turn off the heat and leave the pot to cool completely.
4. Rinse well and let the pot dry thoroughly before use.

Cooking Rice

This pot has a double lid: the round inner lid sits on the pot, with the outer lid on top. The thick body holds heat so well that you simply turn off the heat once it boils. 1 go is one Japanese rice cup (180 ml).

1. Wash the rice and put it in the pot.
2. Add water up to the matching water level line inside the pot, or about 200 ml per go. Adjust to suit your rice and taste.
3. Soak for about 30 minutes, then put on both lids and heat over medium to medium-high heat on a gas stovetop.
4. Adjust the heat so the pot comes to the boil in 8 to 12 minutes. As soon as steam appears from the lid hole, turn off the heat.
5. Leave the lids on and let the rice rest (murashi) for about 20 minutes, then serve.

Water level lines, counted from the bottom: 2 go pot, 1 and 2 go. 3 go pot, 2 and 3 go. 5 go pot, 2, 3, 4 and 5 go. Cook within these amounts, as rice outside this range won't cook well.

Cooking Tips

• This pot is made for cooking rice over a gas flame. It isn't suitable for induction, and radiant electric cooktops are too weak to cook rice well. Avoid a fierce, high heat, which can cause scorching.
• Brown rice: use 300 to 350 ml water per go with a pinch of salt and soak for about 5 hours. Bring to the boil over medium heat, then once steam appears cook on low for about 30 minutes. Turn off, rest 10 minutes and stir to release excess moisture.
• Rice porridge (okayu): use 0.5 go of rice to 450 ml water and soak for 30 minutes. Once steam appears, cook on low for about 20 minutes, then turn off and rest for about 20 minutes.
• Never heat the pot empty, and make sure the base is dry before heating. The whole pot gets hot, including the handles, so use oven mitts, watch for steam from the lid hole and set it down on a trivet.
• To reheat leftover rice, remove the outer lid and microwave the pot with just the inner lid on.
• For the first five or so uses, avoid strongly flavoured dishes and don't leave food sitting in the pot. Never use it for deep frying.

Care and Maintenance

• Let the pot cool naturally before washing, and avoid sudden temperature changes such as placing it hot on a cold, wet sink.
• Wash by hand with mild detergent and a sponge. Don't soak it, and avoid the dishwasher, which can lead to mould.
• Dry thoroughly before storing in a dry, airy place. A dish dryer won't dry the clay fully.
• To lift scorched rice, add about 600 ml (3 cups) of water and 3 tablespoons of bicarb soda, bring to a simmer on low heat, then heat for 10 minutes more. Let it cool, then wash with detergent. Repeat if needed.
• If the pot picks up an odour, boil water with a small splash of vinegar, leave it to cool, then rinse and dry well.

For step-by-step photos and more tips, read our guide: How to Prepare and Care for Your Donabe. Curious how clay pot rice compares? Read Donabe vs Rice Cooker: What's the Real Difference.