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Easy Japanese Recipes
Rice Steaming

 Long Ago
A "koshiki" pot was placed over a large kettle and the rice was steamed in this way. There were small holes at the bottom of the "koshiki" pot and the steam of the boiling iron kettle would rise up and enter these holes. The person in charge ("kamaya") would not allow steam into the pot until it was at full strength. In the photograph, a worker is putting on his "koshiki" footwear in preparation for getting the "koshiki" pot (i.e., work to take out the steamed rice).
Preparation for taking
out the steamed rice

A continuous rice-steaming machine is used and is able to steam 4.5 tons of rice in one hour. Rice that has been steamed is sent to the next process after being cooled in a cooling apparatus.
Vertical continuous
rice-steaming machine



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