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JOURNAL

KINTO Journal Article Rice made with black KAKOMI rice cooker

Make delicious rice with KAKOMI rice cooker

White Rice Ingredients [1 cup] 150g rice 200ml water [2 cups] 300g rice 400ml water 1. Rinse rice gently with water, let it rest ...

KINTO Journal Article KAKOMI IH donabe used to make soup and steamed vegetables

Steam cooking with KAKOMI IH donabe

Native Steamed vegetables and Steamed Boiled Chicken Ingredients Shirodou (taro) / Nyugauchi-daikon radish / Hirooka-kabu turnip /...

KINTO Journal Article Udon made with KAKOMI IH donabe in white

Clay pot cooking with KAKOMI IH donabe Vol.2

Miso Hot Pot with Grated Yam Dumplings Ingredients Pork belly meat (for shabu-shabu) 300 g / Yamato 300 g / 1 teaspoon flour / lon...

KINTO Journal Article KAKOMI IH donabe with seafood, vegetables, and noodles

Clay pot cooking with KAKOMI IH donabe Vol.1

Ethnic Style Hot Pot Ingredients 1.2L water / 4 drumstick chicken / 80g vermicelli / 4 prawns / 4 baby corns / 1 lime / coriander ...