Cook fluffy, crystal clear rice in this cast iron skillet from Iwacha. In addition to cooking regular rice, this pan is perfect for making rice with a variety of toppings, known in Japan as takikomi gohan. Takikomi gohan recipes usually start with light fish stock as the cooking liquid instead of water, and a small amount of soy sauce and seasoning can also be added. Vegetable and meat toppings are then added. Some of the more popular takikomi include matsutake rice, snapper rice and gohan. The lid of the wok is heavy to ensure a tight seal, and it has a raised pattern on the bottom that helps distribute condensation evenly over the rice during cooking. The rim of the pot has a built-in channel to prevent spillage during boiling. Iwacha has been one of Japan’s finest and most respected iron makers for over 100 years. Today, Iwacha’s craftsmen carry on this tradition, infusing each product with skilful precision and detail throughout the manufacturing process. The heat retention properties of Iwacha iron cookware result in fluffy, flavourful and crystal clear rice.
