This product is new and unused. This is a rice cooker for 1-2 go (Japanese unit of measurement for rice, about 0.18 liters) for "Ginpo Hanamishima". Also, since the pottery uses natural materials such as clay and minerals, there may be slight individual differences in color and texture depending on the product. Please understand this beforehand. Pinholes, iron particles, linear scratches, and scuff marks (Image 14 and the enlarged image 15 are not chipped. Glaze is applied, so there is no problem in using it) are created during the manufacturing process of pottery. Please contact the manufacturer directly for any issues. Please purchase with your understanding. Before Use: 1. Fill the earthenware pot with about 80% water and bring to a boil. 2. Once boiling, reduce the heat to low, dissolve wheat flour in water, and stir well. 3. Simmer for about 5 minutes, then turn off the heat and let it cool down. 4. Rinse thoroughly and dry completely before use. How to Cook White Rice: 1. Wash the rice and transfer it to the rice cooker. 2. Add water to the water level markings according to the amount of rice (The guideline is 200cc of water per 1 go of rice. Adjust the amount of water depending on the type of rice, season, and your preference). 3. Soak the rice in water for about 30 minutes, then heat over medium heat. 4. Once boiling and steam is visible from the hole in the lid, reduce the heat to low (Adjust the heat so that it boils in about 9-12 minutes). 5. After heating on low heat for 3 minutes, turn off the heat. 6. Let it steam for about 15 minutes, and it's done. Since earthenware pots have low thermal conductivity, it takes time for the inside to heat up, naturally creating the "first slow" state. As it heats up slowly, the starch in the rice turns into sugar, and the sweetness increases. The high heat retention of the earthenware pot allows the boiling state to continue for a long time once it boils, naturally creating the "middle bubbling" state. Vigorous convection occurs, so there is no uneven cooking. During the steaming time, heat gradually enters the rice, and excess moisture is thoroughly removed, resulting in fluffy, perfectly cooked rice. ■ Size: Approximately 21.5cm x 18.5cm x Height 13.0cm ■ Diameter: Approximately 15.0cm ■ Inner Dimensions: Approximately Φ15 x 7cm ■ Body Weight: Approximately 1.62kg ■ Capacity: 1100cc ■ Material: Heat-resistant ceramic (Banko-yaki) ■ High-rim design to reduce boil-over ■ For gas use (Cannot be used with IH cookers) ■ Lines indicating the water level for 1 and 2 go of rice ■ Made in Japan