Japanese Ohsawa Pots  Return to the Main Menu for More Information What's on This Page? Japanese Nabe Pot Pressure Cooking In "Ohsawa Pots" Simple Brown Rice in an Ohsawa Pot Ohsawa Pots vs My PIP Cooking Technique Simple Brown Rice Using my PIP Method Nutritional Values Pressure Cooking In "Ohsawa Pots" The makers of the Ohsawa Pot say to put the pot directly into the pressure cooker and fill the pressure cooker with enough water so that the water reaches half way up the side of the inner pot to reach the bottom of the rope holders on the Ohsawa Pot. However, the turbulence makes the clay pot rattle and bang inside the cooker, and may scratch or damage a non-stick finish inside of a pressure cooker. To eliminate this problem, elevate the pot by setting it on the rack or trivet and adding enough water to the pressure cooker to last the length of the required cooking time. When completely elevated out of the water the inner pot heats uniformly around the entire surface of the pot including the sides and top, not just from the bottom. As with any type of fired clay pot, you'll have to significantly increase the cooking times when using the thick walled Ohsawa pots compred to the stainless steel insert pans I recommend for recipes used in my PIP (Pan In Pot) cooking technique. All clay fired pots transfer heat slowly and evenly and this radiant heat penetrates the food and the convection currents within the inner pot will cook the food. For example, one manufacturer recommends 45 minutes to an hour to pressure cook simple brown rice in the glazed earthenware Ohsawa Pot. Compare that to only 15 minutes for the same brown rice cooked in a stainless steel pan. Ohsawa Pots vs My PIP (Pan In Pot) Cooking Technique The clay Ohsawa Pots and my PIP (Pan In Pot) cooking technique, which uses various types metal insert pans, perform similar functions, but they cannot share the same recipe cooking times. The reason is how heat is transferred in fired-clay materials versus metal containers. Clay heats more evenly and stay hot longer longer than metal, but because of the thick walls, they also heat slower and transfer that heat to the food more slowly, which will mean longer cooking times. Metal insert pans will heat faster than any other material, and may even provide a slight amount of browning to make a more appealing presentation in some foods. Metal accessores are inexpensive, widely available, and come in a wide selection, including bowls, pans, steamers, trays and racks. Substitutes for Ohsawa Pots and PIP Inserts Many pressure cooker accessories are available from well known manufacturerers like Kuhn-Rikon and Fagor. Check the diameter of both your cooker and the insert to assure they are compatable before purchsing. Substituions for Ohsawa Pots and PIP insert pans can be found in your own kitchen or purchased in the kitchen section of most stores and through many online websites. Nutritional Values How foods are cooked can have a big impact on their nutritional value, and most experts recommend that you use as little water as possible and cook foods rapidly because many vitamins are sensitive to water, heat and air exposure. The longer the cooking times, coupled with an increased exposure to high temperature, will cause the vital nutrients in food deteriorate. Japanese Cooking Pots Examples of Japanese Ohsawa cooking pots for the pressure cooker. Ohsawa Pots come in different sizes that will fit most pressure cookers. Ohsawa Pot Small 1 qt - 7 3/8"w x 4 1/4"h Ohsawa Pot Medium 1 1/2 qt - 7 /38"w x 5 1/2"h Ohsawa Pot Intermed 2 3/4 qt 8 1/8"w x 6"h Ohsawa Pot Large 3 1/2 qt - 8 1/4"w x 7 3/4"h Japanese Nabe Pot Japanese "Ohsawa Pots" are earthenware pots designed by a Japanese man named George Ohsawa, who advocated the concepts of macrobiotic eating, which he believed would lead to a healthier, more balanced life. Traditionally, Ohsawa Pots have a rope handle to lift it out of the pressure cooker andwhen it's pulled tightly up over the top, it holds the lid in place. Some pots have "built in" legs so no rack is necessary. Usually made from ceramic material, the Ohsawa pot is non-reactive with foods. Some pots are handmade and decoratively painted, so it's important to certify that they are not just attractive, but the glaze is food quality and lead-free and also safe to use at high cooking temperatures. Used for steaming grains, beans, vegetables and rice in a pressure cooker, Ohsawa Pots are very good in the inexpensive or old style "jiggle top" pressure cookers and when cooking on electric stoves because they eliminatesthe chance of scorching food, and remove any worry about rice, small grains, bean skins, foam, etc. expanding and clogging the pressure cooker vent pipe.   The small 7 inch Japanese Nabe Pot serves a similar purpose. Often decoratively painted, this shallow, two handled, covered earthenware dish is designed for use in a pressure cooker and in the oven. "Nabe" means steaming, a style cooking of vegetables, often on a portable burner right at the table. Simple Brown Rice in an Ohsawa Pot 1 cup raw long or medium grain brown rice 1/2 teaspoon salt 2 1/2 cups water There are many varieties of brown rice, check the package  to determine how much water is needed for your particular brand. Place the rice in a one-quart Ohsawa pot, add the salt and water and secure the lid. Fill the pressure cooker with one inch of water. Place the Ohsawa pot on the cooking rack. Lock the lid in place. Bring to 15psi over high heat, immediately reduce the heat to the lowest possible setting to stabilize and maintain that pressure. Cook 45 minutes. Remove from heat and use the natural release method. Carefully open the lid after the pressure drops. Serves 4. Compare the Ohsawa pot method to simmering rice in a sauce pan on the stove for 40 to 45 minutes... no time savings here. Simple Brown Rice Using my PIP Method 1 cup raw long or medium grain brown rice 1/2 teaspoon salt 2 1/2 cups water 1 tablespoon butter To prepare this recipe using my PIP (Pan In Pot) cooking technique , place the cooking rack in the pressure cooker and add 1 cup water. Place the rice in a one-quart stainless steel bowl, add the salt and water. Use foil Helper Handles to position the bowl on the rack. Lock the lid in place. Bring to 15psi over high heat, immediately reduce the heat to the lowest possible setting to stabilize and maintain that . Cook 15 minutes. Remove from heat and use the natural release method. Carefully open the lid after the pressure drops. Serves 4.   Cook's Note: adding butter and/or salt is optional but it does give rice a nice flavor, but brown rice has so much more flavor than white rice, you may skip the salt and butter, its totally your choice!   Find more information about cooking other varieties of rice...