Kamado-san Rice Cooker
Japanese double lid rice cooker
Donabe is Japanese earthen cookware that means claypot—do (土) is "earth", and nabe (鍋) is "pot". Kamado-san is a kind of donabe used for cooking delicious fluffy rice.
Renowned Iga Pottery
Our donabe is handcrafted by skilled artisans in the region of Iga, Mie Prefecture by 8th generation family Nagatanien. Authentic Iga clay comes from 4 million old earth layers—previously Lake Biwa. It is rich in organic matter that, when baked in extreme heat, produces many tiny holes allowing high heat absorption and retention of donabe.
13-minute Rice Cooking
It takes only an average of 13-15 minutes to cook rice in Kamado-san. Just set the heat to medium high and leave it. You’ll know it’s almost ready when steam starts to visibly shoot from the tiny lid hole—no need to open the cover!
Double lid system
Kamado-san features a double lid system that acts like a pressure cooker. This traps heat inside the donabe, allowing it to cook quickly and prevent contents from boiling over.
Excellent Heat Retention
The bottom of Kamado-san is made of extra thick porous clay, allowing donabe to slowly build heat and gently cook rice. With its excellent heat retention, it continues to cook after heat has been turned off and is able to keep food warm for a long time.
Joy in Traditional Rice Cooking
Once you start using Kamado-san, it will become a joyful habit to cook rice. The more you use it, the more it will develop its own individual characteristic—the bottom will change color and dark spots will appear. This is the beauty and art of wabi-sabi expressed in Japanese donabe.
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