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Iga-yaki is one of Japan’s most highly-regarded traditional ceramics, which is said to have originated in Iga, Mie-Prefecture in the late 7th Century. Founded in 1832, Nagatani-en is the leading producer of Iga-yaki potteries and their donabe Kamado-san rice cooker has been a best-sellerer in Japan. Each donabe is carefully crafted over the course of two weeks.
Once you set the heat to medium-high level on the stove-top, you don’t need to readjust the flame until it’s done. The heating level may vary depending on the type of burner.
The glaze on the surface of the donabe promotes the far infrared radiation (FIR) when heated.
FIR helps the heat to penetrate into the core of each grain for even cooking, while retaining the moisture of the rice. The result is the fluffy shiny rice.
What makes the Kamado-san so special?
The bottom of “Kamado-san” is about 1.5 times thicker than a regular donabe. So the clay retains the heat much better and gently cooks the rice. Even after the heat was turned off, the retained heat from the clay continues to steam-cook the rice until ready. Also, the unique feature of double-lid gives the effect of pressure-cooking.
They use local clay from Iga, Japan. Because the province once was the bottom of the lake in pre-historic times (about 4 million years ago!), the clay from Iga is porous and formed from very old and decomposed living organisms. So, we say Iga-yaki donabes "breathe" as food cooks in it. As a result, the rice tend to stay fluffy after cooking.
With your tender care, the Kamado-san can last for many decades.
Usually ships within 1 week.
|Ship To||Cost||+ Another Item|
|Continental United States||$15.95||$15.95|
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Here's how to get fluffy stovetop rice by guesstimating and using a low-tech cooker—the coolest one I've ever seen—dating back to the 1800s. So if your rice usually ends up crunchy in the middle or mushy to the point of glue paste, you're going to want to listen up.
This ceramic Japanese cooker is what you get when you blend stovetop rice with a rice cooker. The secret is that it has a funky 2-lid system—a flat lid that goes on bottom and a domed lid that goes on top. It sort of emulates a pressure cooker and that's why you always get a perfect bowl of rice with it. It also helps that ceramic conducts heat well so the rice gets heated from the core.
But before you get started cooking, remember this rough guide for the perfect rice to water ratio. Put your washed rice in the pot and fill with enough water so that the waterline reaches the highest knuckle of a hand pressed flat against the rice grains. No need to measure it out exactly.
Not convinced? I leave you with something to ponder. There are over 2.5 billion Asians out there and we've all got rice cookers—we must be on to something.
is this the same material -ceramic- that Korean pots are? because i have two koren pots that are great for cooking… not the same express cooking system.
can I cook something else? or is only and just for rice?
Can it be used for anything other than sushi rice?
Hello Sharken, try this: http://www.japanesefoodreport.com/2008/05/rice-bliss-a-rice-donabe.html Basically tells you how to use.