We’re thrilled to see Kamado-san featured in a deeply personal review on The New York Times’ Wirecutter, written by Evan Dent. Rather than a typical product test, he shares how Kamado-san slowly became part of his everyday cooking routine—moving from an occasional tool to a constant companion for weeknight dinners.
Reading how those little puffs of steam, the warmth it holds, and the care it asks for turned rice cooking into something he truly cherishes made us smile. This is exactly the kind of relationship donabe is meant to have with its owner.
See the full article, linked HERE.
Happy Donabe Life!