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The circular evolution and history of Japanese rice cookers - The Japan Times

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The circular evolution and history of Japanese rice cookers - The Japan Times

Product Description

Cooking rice, the staple grain of the Japanese diet for hundreds of years, used to be a laborious process. A dedicated heavy cast iron or earthenware pot placed on a wood-burning stove called a kamado was used for the purpose, and managing the heat to cook the rice properly required both skill and long experience.

The circular evolution and history of Japanese rice cookers - The Japan Times

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The circular evolution and history of Japanese rice cookers - The Japan Times

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The circular evolution and history of Japanese rice cookers - The Japan Times

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The circular evolution and history of Japanese rice cookers - The Japan Times

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The circular evolution and history of Japanese rice cookers - The Japan Times

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The circular evolution and history of Japanese rice cookers - The Japan Times

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The circular evolution and history of Japanese rice cookers - The Japan Times

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The circular evolution and history of Japanese rice cookers - The Japan Times

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The circular evolution and history of Japanese rice cookers - The Japan Times

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The circular evolution and history of Japanese rice cookers - The Japan Times

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The circular evolution and history of Japanese rice cookers - The Japan Times

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The circular evolution and history of Japanese rice cookers - The Japan Times

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The circular evolution and history of Japanese rice cookers - The Japan Times

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The circular evolution and history of Japanese rice cookers - The Japan Times

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The circular evolution and history of Japanese rice cookers - The Japan Times

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