Kamado-san Double Lid Donabe Rice Cooker
Kamado-san 3 Rice-Cups Donabe
Size: 24 x 30 x 18cm /Main Unit weight :3.5kg– including handles and lid
Capacity: 1.5 ltr
Ideal to cook up to 3 rice cups (about 2 ¼ imperial cups =540 ml) of rice.
Once you set the heat to medium-high level on the stove-top, you don’t need to readjust the heat level until it’s done. (The ideal heating level may vary depending on the type of burner.) The bottom of Kamado-san is about 1.5 times thicker than a regular donabe and its porous clay body “breathes” during cooking. So, the clay builds the heat slowly and gently starts cooking the rice. Then, once the heat is built, it brings the even and steady heat distribution. Meanwhile, the unique feature of double-lid gives the effect of pressure-cooking and helps prevent the contents from boiling over. The thick porous body has an extra-high level of heat retention ability, so after the heat is turned off, Kamado-san slowly cools down and continues to steam-cook the rice during the resting time. As a result, the rice tends to become fluffy and shiny when it’s cooked with Kamado-san.
Kamado-san can also be used for making soup, stew or hot pot.
While Kamado-san is particularly designed for making premium-quality rice, this beautiful donabe can also be used for other purposes, such as making soup, stew or hot pot without the inner lid.
Donabe from Iga is also known for its great durability. With your tender care, Kamado-san can last for a long time. It will only add the nicer character to it.
All the donabe and Iga-yaki products made by Nagatani-en are hand-crafted with care, so every piece is unique and no two pieces are identical. There are slight variations within the color/ shade, shape/ curve, and patterns, among pieces, and that makes each piece so special. Also under different lighting and angle, the actual color shade and nuance may also appear slightly different from the photos in the product page.
Best seller donabe
In Japan, this Kamado-san donabe, has sold more than 800,000 units since it was first introduced in 2000. This donabe is not only very popular at home, but it’s also been in high demand among restaurants which care to present the premium quality rice to the customers. Some restaurants do individual donabe rice service at the table.
Good Design Award Winner
This donabe rice cooker, Kamado-san, is not only great as an everyday cooking tool, but also makes a beautiful presentation at the dinner table.
True “Terroir” of Iga
Iga region, where this donabe is made, used to be the bed of Lake Biwa about 4 million years ago. The clay from this region is naturally highly heat-resistant and has been used for open-flame cooking for many hundreds of years. This clay consists of a high level of pre-historic fossilized microorganisms that leave the clay porous when fired. The porous body gives the donabe remarkable heat-retention ability. The donabe gradually builds the heat when it’s heated, then it cools down very slowly after the heat is turned off. This, along with the glaze that promotes the far infrared rays (FIR – the same effect as how the glowing charcoal cook ingredients without direct flame) when it’s heated, allow the donabe to produce a gentle, steady heat that penetrates to the core of each ingredient. The effect is ingredients are cooked evenly with all the flavours sealed inside.
Authentic Iga-yaki pottery by Nagatani-en
Iga-yaki (Iga-style) pottery is one of Japan’s most highly-regarded traditional ceramics and is said to have originated in Iga, Mie-Prefecture in the late 7th Century. This donabe is made by Nagatani-en, a leading producer of authentic Iga-yaki pottery since 1832. At Nagatani-en, each donabe is made by hand with care and it takes about 2 weeks to produce an individual donabe. Nagatani-en’s Iga-yaki products have been loved by both professionals and home cooks in Japan.
This donabe develops its character as it ages over time and use.
The very thin hairline cracks could appear on the surface (glaze) and exterior bottom of the donabe. These hairline cracks are known as “kannyu” in Japanese and they do not affect the function of the donabe. Kannyu is appreciated by the wabi-sabi aesthetic. It is a desired feature in Japanese pottery and is a characteristic of wabi-sabi.
The naturally developed cracks are a primary feature of hand made pottery vessels made naturally without using petalite. Mass-produced ceramic with added petalite will not develop hairline cracks on the glaze surface and have a perfect homogenous sheen.
With use over time, the bottom part starts to change its colour and black spots (like burned spots) could appear. It’s also the part of developing the character and the donabe is safe to use. However, if the bottom part seems to get too black too quickly, the heat you use might be too high. In this case, we suggest that you use the donabe over a lower heat level.
Origin: Iga, Japan
Included in the package: Donabe (bowl, inner lid, and outer lid), ceramic trivet, wooden rice paddle (Beechwood), and English instruction sheet.
Ideal for gas stove top use. This donabe is not suitable for electric or induction cooktop.
Oven-safe (up to 500℉/ 250℃). This donabe is not suitable for microwave.
Hand wash only.
Before the first use, this donabe must be seasoned.
Seasoning Before First Use
The donabe requires seasoning (know as ‘medome’) before initial use. To season the clay pots, first prepare a starchy solution or rice porridge. The rice starch formed when cooking rice porridge will fill the pores of the clay and prevent the absorption of water, allowing for long-lasting use and durability. Prepare rice in a bowl by running it under cold water and rinse the rice together until the rice water is formed. Bring to boil on medium heat and cook the porridge for 20 minutes. Let it to stand and cool for 1 hour. Discard the porridge and rinse the pot with water. Dry with a clean cloth and allow the pot to air dry completely before first use. When fine hairline cracks start to appear on the surface or if there is any leakage o]ver time and use, it is recommended to repeat the seasoning process.