1. Lightly wash 3 servings (approximately 450g) of white Koshihikari short grain rice from Niigata Prefecture and let soak for 30 minutes. Transfer to a colander to remove the water, and pour the rice into the kakugama.
2. Pour 3 servings (approximately 180ml) of soft water and gently shake the kakugama to even the rice. Cook on medium heat without the lids so you can check the heating condition.
3. Once the water simmers, close the outer lid and put on low heat. Cook for 11 minutes.
4. Turn off the heat and let the rice steam for 10 minutes.
To add a characteristic scent at this point, you can additionally close the wooden inner lid. Constant heat convection guarantees that rice is evenly cooked to the core. The contour of each grain remains crisp and does not stick while having a soft texture. The rice does not scorch or stick to the kakugama, and maintains enough air between each grain.