One heat level.
Premium-quality rice with easy preparation.
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.
Why this donabe rice cooker is so special, while there are many other cheaper donabe pots available in the market.
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 the local clay from Iga, Japan. Because the province once was the bottom of the lake in the pre-historic times, the clay from Iga is porous as well as formed from very old decomposed living organisms. So, we say Iga-yaki donabe “breathe” as it cooks the food in it. As a result, the rice tend to stay fluffy after cooking.