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It converts, in turn, to 100 shō and 1000 gō. [2] One gō is the traditional volume of a single serving of rice (before cooking), used to this day for the plastic measuring cup that is supplied with commercial Japanese rice cookers. [3] The koku in Japan was typically used as a dry measure.
A wooden masu sake cup (1 gō) for celebrations. The base unit of Japanese volume is the shō, although the gō now sees more use since it is reckoned as the appropriate size of a serving of rice or sake. Sake and shochu are both commonly sold in large 1800 mL bottles known as isshōbin (一升瓶), literally "one shō bottle". [21]
The imperial gallon was originally defined as 10 pounds (4.5359 kg) of water in 1824, and refined as exactly 4.54609 litres in 1985. Traditionally, when describing volumes, recipes commonly give measurements in the following units: Tumbler (10 fluid ounces; [29] [30] named after a typical drinking glass)
1 can (14 oz.) Swanson® Chicken Broth (1 3/4 cups) 1 tbsp dried basil leaves, crushed; 1 / 2 tsp garlic powder; 1 / 4 tsp hot pepper sauce; 1 can (about 14 1/2 oz.) stewed tomato; 3 / 4 cup uncooked regular long-grain white rice; 1 cup frozen pea; 2 cup cubed cooked turkey or cooked chicken
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1-Shō masu, a wooden box.(10 times volume of 1-gō masu) 1-gō masu, a wooden box used for measuring portions of rice or sakeA masu (枡 ("square") [1]) was originally a square wooden box used to measure rice in Japan during the feudal period.
A 1-gō masu, a wooden box used for measuring portions of rice or sake. The gō or cup is a traditional Japanese unit based on the ge which is equal to 10 shaku or 1 ⁄ 10 shō. It was officially equated with 2401 / 13310 liters in 1891. The gō is the traditional amount used for a serving of rice and a cup of sake in Japanese cuisine.