Hey, what’s up. Yeah, I remember you, Petek. I haven’t collected many knives since then except just a couple. I got a Glestain gyuto which I like. It is pretty stickless. When the knife is sharp, it can dice up a tomato without the knife picking up any piece, which makes it easy to work.
What a great photo, Chem- explains everything and it’s beautiful too
Hey Petek,
I have just recently ordered this knife for a friend. I haven’t received it yet and it is in back-ordered… It looks nice on paper too. VG-10 stainless steel core with a 60-61 HRC hardness. Magnolia wood handle with buffalo horn ferrule. A wood saya too. The knife blade pattern is also nice. If it performs, then I may post a review here.
Hey Chem,
Nice looking knife, and a decent price. Is this Korin’s “house brand”? If so I wonder who is making it for them.
Hi Petek,
Definitely their house brand. Not sure which factory they work with.
Reviving this to add that I succumbed to buying the Kamado-san rice cooker (but not from this site). I have the two cup/gou size.
Properly seasoned this by making the congee/okayu first, and then made two servings of Tamaki Haiga rice. It did come out better than my Zojirushi rice cooker, with better texture. Hard for me to say if this is because the Zojirushi gives a general water-rice guidance that is supposed to work across almost all rice, so using a more precise measurement with the Kamado-san may have naturally yielded better results.
Hi Kobuta. As I was typing, I just realized that I did not update that I got the same donabe.
I wanted to get a 2 gou/cup too, but it ran out, so I got a 1 gou. In true, the1 gou is good enough for majority of the time. This donabe is better than my previous one.
Nice! I actually forgot to soak my rice the first time and started cooking on low heat right away. 10 minutes in, I stopped and waited 10 mins to finish soaking. Fortunate, because when I checked the rice, I also realized I only used half the water I was supposed to add! Added more water and cooked using the recommended instructions, and the rice still came out really well. I really like the double lid design. Let me know if you’ve tried any other recipes in this that worked well.
I forgot to reply earlier. The one recipe I like the most of course is the Matsutake gohan, but really I also like to add daishi to cook the rice to add some flavor.
Oh my! if you have a recipe, please share. I remember having a matsutake gohan in a restaurant in Japan and it was soo good!
Meanwhile, I think I have burned my rice anytime this happens 
(Cultural training 
)
I use either an Elizabeth Andoh or Just One Cookbook recipe as a guideline for Kinoko and Takikomi gohan, and JOC also has a matsutake gohan recipe.
https://tasteofculture.com/2023/09/04/project-takikomi-gohan/
This is one where I think the donabe makes it easier to scorch the rice and get that nice toasty aroma and crispness, without seriously burning it. The thickness of the clay pots are a bit more forgiving if you heat it a little too long vs some of the thinner pots I’ve used to make rice on the stove.
I use my little 2L pressure cooker which has a thick bottom (without the weight but with the gasket, on lowest heat), and the base of the rice always get crisp, whether I want it to or not (you might spot it in the second pic in my link).
(I have been resisting buying a donabe for a long time, but I know I’ll eventually give in 
.)
Thanks for Saregama sharing. I kind of combine the Just One Cookbook recipe (shared by Saregamae) with Ochikeron recipe. I tend to use more Matsutake in ratio.
Matsutake Gohan (Pine Mushroom Rice) 松茸ごはん - OCHIKERON - CREATE EAT HAPPY
I do marinate the mushroom first like Ohikeron
