Kikka dish special for cooking Japanese rice

The water level scales, for the amount of dry rice, are inscribed inside the pot.
So there is no need to measure the water with a measuring cup.
The structure of the lid prevents water from overflowing during cooking.
As soon as steam appears, all you have to do is stop cooking.
This pot is especially suitable for cooking stews and boiled foods in addition to boiled rice and takikomi gohan (a Japanese rice dish seasoned with broth and soy sauce).
When cooking dishes such as oden (a Japanese hot dish) or cream stew, the ingredients do not disintegrate easily and give a fuller taste with the broth soaking in deeply.
It goes without saying that rice is best when it's freshly steamed, and Kikka makes it easy to cook perfectly - in fact, it's almost foolproof.

Example how to prepare steamed Japanese rice :

. White rice : 2 cups 150g each
. 400 cc water
1- Wash the rice and drain it, then transfer it to the dish.
2- Add water to the fill line according to the amount of rice. (1 cup (150 g) of rice, add 200 cc of water).
3- Soak in water for 30 min then put the dish on the heat over medium to high heat. Cover the dish with its lid
4- When it boils and steam comes out of the hole in the lid, remove from heat and let it steam for about 20 min.

	Heat resistance up to 650 ° C		Cooking in these ceramic dishes allows a slower, less violent heat transfer, which has the effect of bringing out the flavor of the food.
	Robustness and durability		The ceramic promotes the production of infrared rays allowing a more uniform cooking.
	Ceramic guaranteed without lead or cadmium		Unlike metals, ceramic is suitable for microwave use.
	Unlike dishes made of cast iron or aluminum alloy, these ceramics provide very good cooking heat and excellent storage of residual heat.		Ceramic dishes are aesthetically beautiful and find their place on a reception table like serving dishes.