Saturday, October 15, 2022
Wednesday, May 13, 2020
When you are under a lot of pressure...
When you are under a lot of pressure...
A guide to selecting and buying Ohsawa brand ceramic pots for pressure cookers!
Friday, October 20, 2006
(The following was copied from the Late Summer/Earth 1984 issue of MacroMuse):
Secrets Of The Ohsawa Cooking Pot
--------------------------------------------------
When is a pot of rice just any old pot of rice?
When its power-cooked in this revolutionary new ceramic pot!
by Peter Milbury and Joel Wollner
"The Cooking Pot
Fire above
and wood below
the image of the cooking pot.
Nothing transforms things so much
as the cooking pot.
It is the ultimate of human designs.
Mother of the arts
and father of technology,
it is the beginning of human endeavor.
Through its artful and proper use
all that we see and all that we hear
becomes clear.
It is the link we create with Nature.
It is the beginning of Human Creation.
The cooking pot of all things,
embodies and reminds us of this:
our own health and our own happiness we create
by accepting our nourishment
from the Universe
Life is cooking in the cooking pot"
-translated and adapted from the I Ching hexagram 50, Ting -- the ancient cooking pot by Joe Wollner
Today macrobiotic kitchens everywhere, cooks are putting up a pot of brown rice with results of unparalleled high quality. Thanks to the efforts of a humble man and the revolutionary pot he invented, we have rediscovered the secrets of ancient technology in our everyday life.
To people following a macrobiotic diet, cooking brown rice is an important and creative act -- one in which they partake nearly every day. For these discriminating eaters, proper cooking is the key to unlock the full delicious flavor, chewy texture, and superior nourishment of this all important grain. All manner of method and utensil has been used throughout the ages, yet the never ending quest for "perfectly cooked" brown rice has eluded the best of cooks -- until today!
In the mid-1970's, Harunori Shimamura, General manager of the Ohsawa Japan Company of Tokyo, a respected supplier of the highest quality macrobiotic foods in Japan decided to take up the search. Shimamura was dissatisfied with his own cooking experiences and those of his friends he was determined to find an improved method for cooking brown rice. To his quest, Shimamura brought amazingly energy, insatiable curiosity, diverse talents and years of experience with macrobiotics and eating rice. He also brought, as we shall see, an unerring intuition for quality. His starting point, he decided, would be the traditional cast iron rice cooker of Japan. Where his quest would lead was a mystery.
In traditional Japan, rice was cooked in a heavy cast iron pot. This pot was partially inserted into the fire chamber of the kamodo, the cast iron, wood-burning stove, during cooking. The top of the pot was fitted with a thick wooden cover which allowed only a small amount of steam to escape. Within the cooker, rice cooked in a high-temperature, high-pressure environment. This traditional method of heavy-pot-in-stove cooking had evolved over a thousand years of extensive use. It was universally considered the optimum cooking method for the best brown rice.
Together with this esteemed pot, a tradition of cooking technique was handed down through generations. Jun Makino Chico-san's Director of Imports, remembers learning how to cook rice as a child in Japan. His mother taught him with the same words of advice that Japanese mothers have repeated for centuries: "Start with a low flame, then increase the heat, but don't take the cover off even if the baby starts crying." Perhaps this last part is a subtle reference to the squealing steam.
Shimamura was steeped in this tradition and fondly recalled the wonderful rice of his childhood. Sadly, he realized that the unique cooking ability of the traditional pot was lost in the modern world and along with it was lost the wonderful quality of rice.
Years of experience of cooking brown rice in a pressure cooker had made Shimamura well aware of the advantages and limitations of this most popular cooking method. Although a pressure cooker uses high heat and steam pressure like the traditional cast iron pot, the quality and flavor of the cooked rice were far from ideal. These shortcomings, he felt, were inherent in the design and materials of the pressure cooker. They could never be overcome with the pressure cooker as we know it. The source of most immediate concern was the direct contact of the metal and the cooked rice in aluminum pressure cooker, chemical bonds form between the metal and the cooked rice, leading a disagreeable metallic taste and potentially harmful aluminum ions in the food.
With a stainless steel pressure cooker, this problem of chemical contamination appeared appears less severe. But this left Shimamura squarely facing the most troublesome problem: the heating and cooking qualities of the pressure cooker are not adequate to cooking really good rice. A brief comparison with the traditional rice cooker can show is why.
The heating and cooking ability of any pot is determined by the design and material and mass of the pot. The interaction of these characteristics and the nature and source of the heat produces the cooking.
A pressure cooker is a thin and trim pot whose main purpose is to cook foods quickly by generating a high heat (250 degrees F) under intense pressure (15 psi). Because it lacks mass and is constructed of a very dense yet lightweight material, a pressure cooker lacks the deep, radiant, even tempered heat of heavier pots like cast-iron or ceramics.
The traditional rice cooker, by contrast, is heavy and massive, yet its thick walls have a less dense, semi-porous structure. It develops a very strong, deep, even-tempered, radiant, penetrating heat. It also develops steam pressure like a pressure cooker, yet the pressure is gentler and not so intense. The combination of these heat qualities are the secret of the traditional cookers ability to cook delicate rice.
Shimamura felt that by creating the cooking properties of the traditional cooker in a modern convenient form, he would succeed. He sensed that the deeply penetrating, radiant heat of the heavy-pot-in-stove cooker was the key to cooking good rice. But cast-iron posed problems of the heaviness and high-cost that were best avoided. Besides, almost no one had a kamado, the traditional wood burning stove in the kitchen anymore. After much deliberation and study the answer became clear. He would make his pot from ceramics!
Ceramics, made from clay that is baked an extremely high temperatures, are akin in nature to cast-iron. They have similar heating and cooking abilities. Yet ceramics are lighter in weight for easier handling, offer greater design flexibility, and best of all. could be produced at a fraction of the cost of cast-iron. Because of this position that the highly esteemed Ohsawa Japan Company, Shimamura was able to engage a pottery company to make his cooker and he was able to distribute it widely throughout Japan. Many people were anxious to try this new pot based on old principles, but it met with only limited success. Although it offered a noticeable improvement in the quality of cooked rice, it was still too cumbersome and time-consuming to become widely accepted
Perplexed but undaunted, Shimamura next turned his attention to the heavy use of a heavy metal disc placed under the pressure cooker during cooking. This gadget, designed to hold and concentrate the heat, succeeded in speeding up the necessary cooking time, but it left unresolved the most important problem: the effects of the pressure cooker on the cooked rice. It seemed to Shimamura that he was back at the beginning of his search.
Then he had brilliant idea! Why not place a covered ceramic pot inside of the pressure cooker? This was it! His two previous approaches had merged into one. It was the image of the traditional heavy-pot-in-the-stove cooker -- but this time in a modern form. All problems seemed resolved. His enthusiasm revived, Shimamura experimented broadly with many shapes, materials, glazes, and firing temperatures, till at last, an optimum ceramic pot began to emerge.
It was a rather heavy, awkward little pot, this rust colored answer to the quest of ages. It was designed to fit snugly into 4 qt. pressure cooker and was fitted with elaborate chain device around the top for lifting in and out of the cooker. The cook was to place the pot in the pressure cooker, fill with rice and water, place on the pots cover, then fill the pressure cooker with water halfway up the sides of the ceramic pot and proceed to pressure cook is usual. The rice would cook snugly inside the ceramic pot while the pressure cooker supplied the heat.
The results were startling! Not only did the new ceramic pot solve all the technical problems of cooking but it be produced the most wonderful brown rice! Praise came streaming in from all over Japan. Even the most respected and experienced cooks were overjoyed. Mrs. Lima Ohsawa, the foremost macrobiotic teacher in Japan, started using the pot in her home. She also featured it in her famous cooking school at the Tokyo Center Ignoramus, the International Macrobiotic Education Center. Shimamura, although quite pleased and somewhat embarrassed by the response, was still not completely satisfied. Though it worked well enough, the pot was still a bit heavy and awkward to handle. Besides, it required a careful breaking-in procedure to remove the taste of the clay. His work, he realized, was not yet done.
Through a series of further refinements, Shimamura finally arrived at the "perfect" ceramic pot the Oshawa Ceramic Cooking Pot as we know it today. He found a lighter stronger clay which he fired at the incredibly high temperatures of 2400 degrees. He switched to an improved lead glaze which, after firing, does away with a complicated breaking-in process. He added a larger lip around the top for easier handling thus avoiding the need for the elaborate lifting chain. He now had a pot that seemed correct in every detail. The pot was durable and strong, easy to handle, looked beautiful and proper for serving at the table, washed easily and cooked the best of brown rice. The pot itself was quite economical and because it protects the rice from possible contamination by the metal, it could be used safely in a less expensive aluminum pressure cooker. As a finishing touch, Shimamura's pot would be honored with the respective logo of the Ohsawa Japan Company impressed into the clay.
Shimamura was deeply honored.
Although he has succeeded in results and in honor beyond his wildest dreams, one last problem remained for Shimamura. A happy problem! Why did the ceramic pot have such an exceptional affect on the flavor and texture of the cooked rice? To add to his puzzlement, the ceramic pot was being used all over Japan to cook of wide variety of dishes from seitan and kofu ( a gluten food likes seitan) to bread, soups, vegetables, and even desserts. With all these the results were the same, simpler to cook and a taste better than ever! What is the secret of the pot's success? Shimamura was deeply perplexed.
Surprisingly, when the answer came, it came not from an macrobiotic expert but from a beginning student in a cooking class at the Tokyo Center Ignoramus. The student was Mr. Masashi Ishiwaka, inventor. scientist, creative genius, recipient of Japan's coveted Purple Ribbon award for achievement and excellence in scientific research. Mr. Ishiwaka is Japan's leading authority on ceramics. After observing that use of the pot in class, tasting the food cooked in it and hearing the praise by his teacher Miss Ogawa he decided to share some of his knowledge of ceramics with the class.
Heat, Mr. Ishiwaka began, is a natural phenomenon of varying qualities. There are many kinds of heat, each with unique qualities and different effects. Thus heat from the sun will differ from that of fire. Likewise heat from aluminum will differ from that that of steel or iron or ceramics. Scientists, he continued. can predict and measure the qualities of the facts of heat. They analyze the components which they call "waves" or "rays". Each kind of heat is composed of different proportions of these component rays. It is the presence of these rays which give each kind of the heat its unique qualities. Scientists refer to heat in general, he said. as "infra-red rays".
Radiant heat is deeply penetrating and has the strongest transformative effect. This kind of heat is not stopped by physical barriers, but penetrates into the core of objects. This is the type of heat that streams from the sun reaching into the earth and warming it even on overcast days. It is this heat that penetrates into our cells, fueling the biological engine. Scientists refer to this kind of heat as "far-infra-red rays". The greatest natural source of far-infra-red is the sun. Scientists believe that this type of heat first motivated the development of life on the earth. Ishiwaka's research indicates, he said, that far-infra-red rays are essential to biological activity and that they have a deeply strengthening and healing effect on the body.
Some materials, Ishiwaka had discovered, most notably certain ceramics, when heated to a high temperature give off or radiate a high portion of far-infra-red rays.
In cooking, Ishiwaka explained, we are attempting to bring about a complete biological transformation of the food. The heat generated by the cooking pot is the means we used to affect this change. The Ohsawa Ceramic Pot produces a radiant, penetrating heat, a heat that contains a high proportion of far-infra-red rays. When these rays penetrate the food as it is cooking, in most complete and thorough transformation occurs.
At last Shimamura's quest had ended. from the traditional rice cooker of Japan to the analysis of modern science his new ceramic pot had bridged the centuries, harnessing the lost principles of the ancient technology for fresh pot of the most wonderful brown rice. The "secret' of the Ohsawa Ceramic Cooking Pot was not a secret at all but the most powerful transformative force in all of nature.
A former librarian, college lecturer in education, media specialist and restauranteur, Peter Milbury was operations director of Chico-San, Inc. and on the board of directors of the Georges Ohsawa Macrobiotic Foundation (G.O.M.F) of California.
Joel Wollner had at the time of the writing of this article, been active in macrobiotic education at Cape Cod and in Boston a former retail at Erewhon Natural Foods and then he lived in Fayetteville, Arkansas where he co-founded of Mountain Ark Trading Company (and later located in Asheville, North Carolina).
Secrets Of The Ohsawa Cooking Pot
--------------------------------------------------
When is a pot of rice just any old pot of rice?
When its power-cooked in this revolutionary new ceramic pot!
by Peter Milbury and Joel Wollner
"The Cooking Pot
Fire above
and wood below
the image of the cooking pot.
Nothing transforms things so much
as the cooking pot.
It is the ultimate of human designs.
Mother of the arts
and father of technology,
it is the beginning of human endeavor.
Through its artful and proper use
all that we see and all that we hear
becomes clear.
It is the link we create with Nature.
It is the beginning of Human Creation.
The cooking pot of all things,
embodies and reminds us of this:
our own health and our own happiness we create
by accepting our nourishment
from the Universe
Life is cooking in the cooking pot"
-translated and adapted from the I Ching hexagram 50, Ting -- the ancient cooking pot by Joe Wollner
Today macrobiotic kitchens everywhere, cooks are putting up a pot of brown rice with results of unparalleled high quality. Thanks to the efforts of a humble man and the revolutionary pot he invented, we have rediscovered the secrets of ancient technology in our everyday life.
To people following a macrobiotic diet, cooking brown rice is an important and creative act -- one in which they partake nearly every day. For these discriminating eaters, proper cooking is the key to unlock the full delicious flavor, chewy texture, and superior nourishment of this all important grain. All manner of method and utensil has been used throughout the ages, yet the never ending quest for "perfectly cooked" brown rice has eluded the best of cooks -- until today!
In the mid-1970's, Harunori Shimamura, General manager of the Ohsawa Japan Company of Tokyo, a respected supplier of the highest quality macrobiotic foods in Japan decided to take up the search. Shimamura was dissatisfied with his own cooking experiences and those of his friends he was determined to find an improved method for cooking brown rice. To his quest, Shimamura brought amazingly energy, insatiable curiosity, diverse talents and years of experience with macrobiotics and eating rice. He also brought, as we shall see, an unerring intuition for quality. His starting point, he decided, would be the traditional cast iron rice cooker of Japan. Where his quest would lead was a mystery.
In traditional Japan, rice was cooked in a heavy cast iron pot. This pot was partially inserted into the fire chamber of the kamodo, the cast iron, wood-burning stove, during cooking. The top of the pot was fitted with a thick wooden cover which allowed only a small amount of steam to escape. Within the cooker, rice cooked in a high-temperature, high-pressure environment. This traditional method of heavy-pot-in-stove cooking had evolved over a thousand years of extensive use. It was universally considered the optimum cooking method for the best brown rice.
Together with this esteemed pot, a tradition of cooking technique was handed down through generations. Jun Makino Chico-san's Director of Imports, remembers learning how to cook rice as a child in Japan. His mother taught him with the same words of advice that Japanese mothers have repeated for centuries: "Start with a low flame, then increase the heat, but don't take the cover off even if the baby starts crying." Perhaps this last part is a subtle reference to the squealing steam.
Shimamura was steeped in this tradition and fondly recalled the wonderful rice of his childhood. Sadly, he realized that the unique cooking ability of the traditional pot was lost in the modern world and along with it was lost the wonderful quality of rice.
Years of experience of cooking brown rice in a pressure cooker had made Shimamura well aware of the advantages and limitations of this most popular cooking method. Although a pressure cooker uses high heat and steam pressure like the traditional cast iron pot, the quality and flavor of the cooked rice were far from ideal. These shortcomings, he felt, were inherent in the design and materials of the pressure cooker. They could never be overcome with the pressure cooker as we know it. The source of most immediate concern was the direct contact of the metal and the cooked rice in aluminum pressure cooker, chemical bonds form between the metal and the cooked rice, leading a disagreeable metallic taste and potentially harmful aluminum ions in the food.
With a stainless steel pressure cooker, this problem of chemical contamination appeared appears less severe. But this left Shimamura squarely facing the most troublesome problem: the heating and cooking qualities of the pressure cooker are not adequate to cooking really good rice. A brief comparison with the traditional rice cooker can show is why.
The heating and cooking ability of any pot is determined by the design and material and mass of the pot. The interaction of these characteristics and the nature and source of the heat produces the cooking.
A pressure cooker is a thin and trim pot whose main purpose is to cook foods quickly by generating a high heat (250 degrees F) under intense pressure (15 psi). Because it lacks mass and is constructed of a very dense yet lightweight material, a pressure cooker lacks the deep, radiant, even tempered heat of heavier pots like cast-iron or ceramics.
The traditional rice cooker, by contrast, is heavy and massive, yet its thick walls have a less dense, semi-porous structure. It develops a very strong, deep, even-tempered, radiant, penetrating heat. It also develops steam pressure like a pressure cooker, yet the pressure is gentler and not so intense. The combination of these heat qualities are the secret of the traditional cookers ability to cook delicate rice.
Shimamura felt that by creating the cooking properties of the traditional cooker in a modern convenient form, he would succeed. He sensed that the deeply penetrating, radiant heat of the heavy-pot-in-stove cooker was the key to cooking good rice. But cast-iron posed problems of the heaviness and high-cost that were best avoided. Besides, almost no one had a kamado, the traditional wood burning stove in the kitchen anymore. After much deliberation and study the answer became clear. He would make his pot from ceramics!
Ceramics, made from clay that is baked an extremely high temperatures, are akin in nature to cast-iron. They have similar heating and cooking abilities. Yet ceramics are lighter in weight for easier handling, offer greater design flexibility, and best of all. could be produced at a fraction of the cost of cast-iron. Because of this position that the highly esteemed Ohsawa Japan Company, Shimamura was able to engage a pottery company to make his cooker and he was able to distribute it widely throughout Japan. Many people were anxious to try this new pot based on old principles, but it met with only limited success. Although it offered a noticeable improvement in the quality of cooked rice, it was still too cumbersome and time-consuming to become widely accepted
Perplexed but undaunted, Shimamura next turned his attention to the heavy use of a heavy metal disc placed under the pressure cooker during cooking. This gadget, designed to hold and concentrate the heat, succeeded in speeding up the necessary cooking time, but it left unresolved the most important problem: the effects of the pressure cooker on the cooked rice. It seemed to Shimamura that he was back at the beginning of his search.
Then he had brilliant idea! Why not place a covered ceramic pot inside of the pressure cooker? This was it! His two previous approaches had merged into one. It was the image of the traditional heavy-pot-in-the-stove cooker -- but this time in a modern form. All problems seemed resolved. His enthusiasm revived, Shimamura experimented broadly with many shapes, materials, glazes, and firing temperatures, till at last, an optimum ceramic pot began to emerge.
It was a rather heavy, awkward little pot, this rust colored answer to the quest of ages. It was designed to fit snugly into 4 qt. pressure cooker and was fitted with elaborate chain device around the top for lifting in and out of the cooker. The cook was to place the pot in the pressure cooker, fill with rice and water, place on the pots cover, then fill the pressure cooker with water halfway up the sides of the ceramic pot and proceed to pressure cook is usual. The rice would cook snugly inside the ceramic pot while the pressure cooker supplied the heat.
The results were startling! Not only did the new ceramic pot solve all the technical problems of cooking but it be produced the most wonderful brown rice! Praise came streaming in from all over Japan. Even the most respected and experienced cooks were overjoyed. Mrs. Lima Ohsawa, the foremost macrobiotic teacher in Japan, started using the pot in her home. She also featured it in her famous cooking school at the Tokyo Center Ignoramus, the International Macrobiotic Education Center. Shimamura, although quite pleased and somewhat embarrassed by the response, was still not completely satisfied. Though it worked well enough, the pot was still a bit heavy and awkward to handle. Besides, it required a careful breaking-in procedure to remove the taste of the clay. His work, he realized, was not yet done.
Through a series of further refinements, Shimamura finally arrived at the "perfect" ceramic pot the Oshawa Ceramic Cooking Pot as we know it today. He found a lighter stronger clay which he fired at the incredibly high temperatures of 2400 degrees. He switched to an improved lead glaze which, after firing, does away with a complicated breaking-in process. He added a larger lip around the top for easier handling thus avoiding the need for the elaborate lifting chain. He now had a pot that seemed correct in every detail. The pot was durable and strong, easy to handle, looked beautiful and proper for serving at the table, washed easily and cooked the best of brown rice. The pot itself was quite economical and because it protects the rice from possible contamination by the metal, it could be used safely in a less expensive aluminum pressure cooker. As a finishing touch, Shimamura's pot would be honored with the respective logo of the Ohsawa Japan Company impressed into the clay.
Shimamura was deeply honored.
Although he has succeeded in results and in honor beyond his wildest dreams, one last problem remained for Shimamura. A happy problem! Why did the ceramic pot have such an exceptional affect on the flavor and texture of the cooked rice? To add to his puzzlement, the ceramic pot was being used all over Japan to cook of wide variety of dishes from seitan and kofu ( a gluten food likes seitan) to bread, soups, vegetables, and even desserts. With all these the results were the same, simpler to cook and a taste better than ever! What is the secret of the pot's success? Shimamura was deeply perplexed.
Surprisingly, when the answer came, it came not from an macrobiotic expert but from a beginning student in a cooking class at the Tokyo Center Ignoramus. The student was Mr. Masashi Ishiwaka, inventor. scientist, creative genius, recipient of Japan's coveted Purple Ribbon award for achievement and excellence in scientific research. Mr. Ishiwaka is Japan's leading authority on ceramics. After observing that use of the pot in class, tasting the food cooked in it and hearing the praise by his teacher Miss Ogawa he decided to share some of his knowledge of ceramics with the class.
Heat, Mr. Ishiwaka began, is a natural phenomenon of varying qualities. There are many kinds of heat, each with unique qualities and different effects. Thus heat from the sun will differ from that of fire. Likewise heat from aluminum will differ from that that of steel or iron or ceramics. Scientists, he continued. can predict and measure the qualities of the facts of heat. They analyze the components which they call "waves" or "rays". Each kind of heat is composed of different proportions of these component rays. It is the presence of these rays which give each kind of the heat its unique qualities. Scientists refer to heat in general, he said. as "infra-red rays".
Radiant heat is deeply penetrating and has the strongest transformative effect. This kind of heat is not stopped by physical barriers, but penetrates into the core of objects. This is the type of heat that streams from the sun reaching into the earth and warming it even on overcast days. It is this heat that penetrates into our cells, fueling the biological engine. Scientists refer to this kind of heat as "far-infra-red rays". The greatest natural source of far-infra-red is the sun. Scientists believe that this type of heat first motivated the development of life on the earth. Ishiwaka's research indicates, he said, that far-infra-red rays are essential to biological activity and that they have a deeply strengthening and healing effect on the body.
Some materials, Ishiwaka had discovered, most notably certain ceramics, when heated to a high temperature give off or radiate a high portion of far-infra-red rays.
In cooking, Ishiwaka explained, we are attempting to bring about a complete biological transformation of the food. The heat generated by the cooking pot is the means we used to affect this change. The Ohsawa Ceramic Pot produces a radiant, penetrating heat, a heat that contains a high proportion of far-infra-red rays. When these rays penetrate the food as it is cooking, in most complete and thorough transformation occurs.
At last Shimamura's quest had ended. from the traditional rice cooker of Japan to the analysis of modern science his new ceramic pot had bridged the centuries, harnessing the lost principles of the ancient technology for fresh pot of the most wonderful brown rice. The "secret' of the Ohsawa Ceramic Cooking Pot was not a secret at all but the most powerful transformative force in all of nature.
A former librarian, college lecturer in education, media specialist and restauranteur, Peter Milbury was operations director of Chico-San, Inc. and on the board of directors of the Georges Ohsawa Macrobiotic Foundation (G.O.M.F) of California.
Joel Wollner had at the time of the writing of this article, been active in macrobiotic education at Cape Cod and in Boston a former retail at Erewhon Natural Foods and then he lived in Fayetteville, Arkansas where he co-founded of Mountain Ark Trading Company (and later located in Asheville, North Carolina).
(some of the information from the guide that comes from each Ohsawa Pot):
"Now Cooking Whole Grains is Easier Than Ever with The Ohsawa Pot
For Use Inside Your Pressure Cooker or Stock Pot
A Unique Ceramic Cooking Pot Designed Especially for use with Pressure cookers and Natural Foods
Cook, Serve, Reheat, and Store in It.
* Avoid burning your rice, even when overcooked.
* Foods tastes better. It never touches the pressure cooker. Avoid the metallic taste in your food.
* Cover guarentees 99% absorption of water into grains and does not allow loss of water through pressure escape valve.
* Keep cooked grain unrefridgerated in the Osawa Pot overnight, covered by sushi mat.
* Food doesn't stick to pot, it's easy to clean.
* Easy to use, with convenient cotton rope handle.
* Lead-free, high temperature (2200ºF) glaze.
* Preserves layering of ingredients. Great for gourmet cooking.
* Classic design for table use.
* Sizes to fit most pressure cookers."
-------------------------
Recipes included with the Ohsawa Pot guide:
"HOW TO COOK ONE CUP OF TASTY BROWN RICE"
"LEFTOVERS"
"COOKING IN LAYERS"
"MAKING A QUICK, CLEAR BROTH"
"HOMEMADE KOFU (Wheat Gluten)"
"ADUKI BEANS"
"STEAMED TOFU"
"NORI NO TSUKUDANI"
"APPLE JAM"
-------------------------
The Ohsawa Pot specifications:
Key:
Size
C = Cups of Dry Rice it will cook
Q = Volume (quarts)
W = Width (inches)
H = Height (inches)
-----
Small - 1 1/2 C - 1 3/8 Q - 7 3/8" W - 4 1/4" H
Medium - 2 1/2 C - 1 7/8 Q - 7 3/8" W - 5 1/2" H
Intermediate - 3 1/2 C - 3 Q - 8 1/4" W - 6" H
Large - 4 1/2 C - 4 Q - 8 1/4" W - 7 3/4" H
"Now Cooking Whole Grains is Easier Than Ever with The Ohsawa Pot
For Use Inside Your Pressure Cooker or Stock Pot
A Unique Ceramic Cooking Pot Designed Especially for use with Pressure cookers and Natural Foods
Cook, Serve, Reheat, and Store in It.
* Avoid burning your rice, even when overcooked.
* Foods tastes better. It never touches the pressure cooker. Avoid the metallic taste in your food.
* Cover guarentees 99% absorption of water into grains and does not allow loss of water through pressure escape valve.
* Keep cooked grain unrefridgerated in the Osawa Pot overnight, covered by sushi mat.
* Food doesn't stick to pot, it's easy to clean.
* Easy to use, with convenient cotton rope handle.
* Lead-free, high temperature (2200ºF) glaze.
* Preserves layering of ingredients. Great for gourmet cooking.
* Classic design for table use.
* Sizes to fit most pressure cookers."
-------------------------
Recipes included with the Ohsawa Pot guide:
"HOW TO COOK ONE CUP OF TASTY BROWN RICE"
"LEFTOVERS"
"COOKING IN LAYERS"
"MAKING A QUICK, CLEAR BROTH"
"HOMEMADE KOFU (Wheat Gluten)"
"ADUKI BEANS"
"STEAMED TOFU"
"NORI NO TSUKUDANI"
"APPLE JAM"
-------------------------
The Ohsawa Pot specifications:
Key:
Size
C = Cups of Dry Rice it will cook
Q = Volume (quarts)
W = Width (inches)
H = Height (inches)
-----
Small - 1 1/2 C - 1 3/8 Q - 7 3/8" W - 4 1/4" H
Medium - 2 1/2 C - 1 7/8 Q - 7 3/8" W - 5 1/2" H
Intermediate - 3 1/2 C - 3 Q - 8 1/4" W - 6" H
Large - 4 1/2 C - 4 Q - 8 1/4" W - 7 3/4" H
What Size Ohsawa Pot Fits Your Pressure Cooker?*
Presto 4 qt, Silit 5 1/2 qt, Kuhn Rikon 2 3/4 qt, 3 3/4 qt...Small (S) Ohsawa Pot
Presto 4 qt.....................S, Medium (M) Ohsawa Pot(s)
Kuhn Rikon 5 1/4 qt, Silit 8 qt, Presto 6 qt.......................S, M, Intermediate (I) Ohsawa Pot(s)
Kuhn Rikon 6 qt, Presto 8 qt, ......................S, M, I, and Large (L) Ohsawa Pot(s)
(*thanks to Gold Mine Natural Foods for that catchy title and most of the sizing information)
Presto 4 qt.....................S, Medium (M) Ohsawa Pot(s)
Kuhn Rikon 5 1/4 qt, Silit 8 qt, Presto 6 qt.......................S, M, Intermediate (I) Ohsawa Pot(s)
Kuhn Rikon 6 qt, Presto 8 qt, ......................S, M, I, and Large (L) Ohsawa Pot(s)
(*thanks to Gold Mine Natural Foods for that catchy title and most of the sizing information)
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