The Kamado-San Donabe rice cooker is a classic of Japanese cooking. Its base is about 1.5 times thicker than other donabe pots and the porous clay from the Iga region allows it to breathe while cooking. The heat builds up slowly and continuously without having to be readjusted during cooking as is usually the case. Once the optimal temperature is built up, the Kamado-San keeps the heat evenly throughout the cooking period. The two lids ensure fast cooking like a pressure cooker and prevent the contents from boiling over. Thanks to its excellent heat retention, the clay keeps the heat even when the heat source is switched off during the steaming phase. The result is shiny, fluffy and perfectly cooked rice. Their special shapes and properties make them the secret stars in the kitchen. They can be used for frying, smoking, steaming, grilling or boiling. Matching cookbook

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By removing the inner lid, the Kamado-San rice cooker can be used as a classic donabe for making stews and soups, for braising in the oven or, with the inner lid, as a pressure cooker.

The clay from the Iga region is naturally highly porous and very heat-resistant, giving the pots outstanding cooking properties such as even heat distribution and retention. This traditional Donabe rice cooker only works over an open flame and in the oven.

Each Donabe pot acquires its individual character over time. Every use leaves traces, which are welcome in Japan, as they show that this pot has given pleasure to many people. However, if a lot of these marks appear very quickly, this is a sign that the Donabe pot has been used with too much heat. On the inside, small hairline cracks develop over time, which run through the glaze like veins. These hairline cracks are typical of Igá-monó Donabe pots and do not affect the function.

Each pot is made by hand in a fortnight. Each one is unique and small deviations are an expression of individuality and desired imperfection in the sense of Wabi-Sabi, the Japanese concept of aesthetics.

Please note that the pot is made by hand.

Please note the step-by-step instructions for the unique boiling down ("Medome") of the rice cooker as well as tips for application and care.

Care instructions:

Not dishwasher safe. After use, use carefully by hand in lukewarm water with mild soap and a natural fibre brush. Please do not use a scouring pad. Then dry thoroughly with a clean cloth and turn upside down to completely dry. Store in a cool, dry place to avoid mould (do not store in the box).

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Instructions for 2 cups of rice

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1. Wash two cups of rice under running water and drain.
2. Add double the amount of water
3. Place both lids so that the holes of the lids are perpendicular to each other.
4. Place on the gas cooker and cook on medium heat for 13 - 15 minutes.
5. Once the steam flows evenly from the outer lid, the heat should be turned off after 1-2 minutes.
6. Turn off the cooker and let it sit for 20 minutes with the lids closed.

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Instructions for boiling down rice porridge once ("Medome")

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By boiling down rice porridge, the rice starch ensures that the pores of the clay prevent the absorption of water, allowing for long-lasting use and durability.

1. Make sure the donabe is completely dry before you start the process.
2. Fill the donabe to about 70% with water and add cooked rice (e.g. leftovers). The cooked rice must be at least 1/5 of the water volume. If you use frozen leftover rice, make sure the rice is thawed. Stir the water and rice thoroughly.
3. Cover the donabe with a lid. Bring to a boil over medium heat, remove the lid and turn the temperature down to low (the mixture should simmer, not boil). Simmer until the mixture almost becomes a paste (about 20 to 30 minutes for a medium donabe). Stir occasionally to make sure nothing burns on the bottom. Use appropriate protection (e.g. oven mitts) when using the pot (including the lid) as the donabe can get very hot.
4. Turn off the hob and allow everything to cool for about 1 hour.
5. Remove the rice mixture from the donabe. Rinse it thoroughly and let it dry completely before you use it.

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The Makers

Iga yaki pottery (Iga style) is one of Japan's most respected traditional ceramics and is believed to have originated in Iga, Mie Prefecture, in the late 7th century. The Donabe cooking pots are made by the family-run Nagatani-en manufactory, one of the leading producers of authentic Iga-Yaki ceramics. They have been intricately handcrafting Donabe pots since 1832 and it takes up to two weeks to make a Donabe. The award-winning Igá-Monó Donabe collection by Nagatani-en is appreciated in Japan by professionals and amateur cooks alike.