Tsuchi-nabe, or Japanese pot made of sand is widely used especially during winter in Japan. Families get together to enjoy eating in it, and looking at the steam coming up is really enjoyable. There are many restaurants available meals with Tsuchi-nabe, but I usually cook with it myself because it's way easier than people would think. The greatest point of this kind of pots is it keeps food warm longer than other pots. In the cold days of winter, I promise you would like it ;)
Amazingly, this sand pot itself is really cheap. My own one was $8, or about 800 yen :) Sure, there are expensive ones that cost more than $100 or above, but why don't we start with a rather cheaper one? And it's still enough to use hundreds times! :D
Since it's made of sand, you have to be careful when you use it so that it wouldn't be broken up.
Before using at the first time: I recommend to cook rice. The element of rice helps tsuchi-nabe be coated and prevent the pot from split up. When you cook rice, it's better pouring much more water than the usual. It becomes congee, looks like rice with soup.
Before cooking: Don't warm it up without taking anything in it, or it easily makes the pot broken.
After cooking: Tsuchi-nabe can take the smell of meals so try to remove meals to other pots. It's for cooking, not preserving food.
Also, stay dry it so that it doesn't get fungus :)
It's difficult to handle with, you think so? But it's not! Once you get accustomed to it, you would be no longer live without it ;)
One thing I really like it is you can cook a variety of meals with it. If you want to cook with rice, go ahead. Not only plain white one, but also you can enjoy seasoned rice. And noodles! I like cooking noodles like Ramen (About Ramen, see this post) and Udon (The post of Udon is here :))with it!
And when you find mushrooms to eat, then,
When you find tsuchi-nabe in the shops for utensils, take it home and you're gonna be happy :)
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