Immediately after polishing, the rice is warm from friction. It therefore spends between 14 and 20 days in the storage facility to gradually cool and stabilise. After that, only the amount that is to be used immediately is taken, washed to remove any bran, then soaked in sufficient water and finally steam-cooked. Unlike when cooking rice at home, the rice and water are not put into the same container. Steam is built up in the lower pan, called a wagama, after which the rice in the container above, called a koshiki, is steamed. Steaming leaves the rice starch more susceptible to being broken down by the koji enzymes.