- Clay Pot (ceramic)
- Made by Nagatani-en
- Origin: Iga, Japan
- Comes with ceramic trivet, spatula and instruction sheet
- For gas stove top only (not suitable for the electric range or microwave )
- Not dishwasher safe
Kamado-san (3 Rice Cup Size)
Our best seller standard-size.
Product #: CT-01
- Size: 9.5-inch (24 cm) x W12-inch (30 cm - incl. handles) x H7-inch (18 cm)
- Capacity: 1.5 quarts (about 1,500 ml)
- Able to cook up to 3 rice cups (=540 ml = about 2-1/4 US cups) of uncooked rice
- Weight: 8 lbs (about 3.6 kg) - weight does not include the trivet
Kamado-san (1 Rice Cup Size)
Mini Kamado-san! Good for 1-2 servings.
Product #: CT-02
- Size: 7-inch (18.5 cm) x W 8-3/4-inch (21.5 cm - incl. handles) x H5-inch (13.5 cm)
- Capacity: 0.6 quart (about 600 ml)
- Able to cook up to 1 rice cup (=180 ml = about 3/4 US cup) of uncooked rice.
- Weight: 4.5 lbs (about 2 kg) - weight does not include the trivet
Kamado-san (2 Rice Cup Size)
A little smaller than our standard size.
Product #: CT-03
- Size: 8.5-inch (21 cm) x W10.5-inch (26 cm - incl. handles) x H6-inch (16 cm)
- Capacity: 1 quart (about 1,000 ml)
- Able to cook up to 2 rice cup (=360 ml = about 1.5 US cups) of uncooked rice.
- Weight: 6.5 lbs (about 2.9 kg) - weight does not include the trivet
Kamado-san (5 Rice Cup Size)
Perfect for a larger group. Biggest Kamado-san.
Product #: CT-50
- Size: 10.5-inch (26 cm) x W13-inch (32.5 cm - incl. handles) x H8.5-inch (21 cm)
- Capacity: 2.5 quarts (about 2,500 ml)
- Able to cook up to 5 rice cups (=900 ml = about 3-3/4 US cups) of uncooked rice.
- Weight: 10 lbs (about 5 kg) - weight does not include the trivet
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.