Exclusive Donabe: Naoko's Simply Donabe Edition Kamado-san
This item is arriving in a few small batches. The first shipment sold out very quickly. The next batch is expected to arrive in late May to June. If you would like to be notified when it becomes available, please sign up using the “Email Me When Available” button above. Thank you for your kind patience!
To celebrate the release of Naoko Takei Moore’s new cookbook, Simply Donabe, we are introducing a special limited edition of Kamado-san. Naoko personally collaborated with Nagatani-en in Iga to create this donabe, developing an exclusive glaze for this edition.
After many months of testing, Nagatani-en realized Naoko’s vision of a rare gray glaze with a subtle green nuance. The color is calm and natural, designed to live comfortably in the kitchen for many years. Each piece is unique, and its wabi-sabi character blends naturally into any kitchen, bringing comfort to everyday cooking.
You can also find a special “Simply Donabe” logo stamp on the inner lid, and it comes with an exclusive Simply Donabe Edition booklet. A special piece to cherish for years to come–perfect for cooking your way through Simply Donabe.
Crafted by Nagatani-en in Iga
Kamado-san is handcrafted by Nagatani-en, one of the most respected kilns in Iga, Japan, with a history dating back to 1832. Each donabe is made from Iga’s highly porous clay, which retains heat exceptionally well and creates natural pressure inside the pot. The result is fluffy, shiny rice with distinct grains and naturally sweet flavor. With nearly 200 years of craftsmanship behind Nagatani-en, feels like a natural part of everyday life, and something to cherish for many years.
Extremely Functional and Versatile
This Simply Donabe Edition is identical in function to the original black Kamado-san and is extremely versatile. The double-lid design cooks up to 3 rice-cups of rice to perfection, and you can also enjoy soups, stews, hot pot, braising, oven cooking, and more.
Suggested item to purchase with Kamado-san: Rice Measuring Cup (Japanese 1-go/ 1 rice-cup size) for easy measuring of rice.
True “Terroir” of Iga
Iga region, where this donabe is made, used to be the bed of Lake Biwa about 4 million years ago. The clay from this region is naturally highly heat-resistant and has been used for open-flame cooking for many hundreds of years. This clay consists of a high level of pre-historic fossilized microorganisms that leave the clay porous when fired. The porous body gives the donabe remarkable heat-retention ability. The donabe gradually builds the heat when it’s heated, then it cools down very slowly after the heat is turned off. This, along with the glaze that promotes the far infrared rays (FIR – the same effect as how the glowing charcoal cook ingredients without direct flame) when it’s heated, allow the donabe to produce a gentle, steady heat that penetrates to the core of each ingredient. The effect is ingredients are cooked evenly with all the flavors sealed inside.
Authentic Iga-yaki pottery by Nagatani-en
Iga-yaki (Iga-style) pottery is one of Japan’s most highly-regarded traditional ceramics and is said to have originated in Iga, Mie-Prefecture in the late 7th Century. This donabe is made by Nagatani-en, a leading producer of authentic Iga-yaki pottery since 1832. At Nagatani-en, each donabe is made by hand with care and it takes about 2 weeks to produce an individual donabe. Nagatani-en’s Iga-yaki products have been loved by both professionals and home cooks in Japan.
Your donabe develops its character as it ages
As you use your donabe over and over, it develops character and that’s something to be welcomed.
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The very thin cracks could appear on the surface (glaze) of the donabe. It’s called “kannyu” in Japanese and the cracks run like veins. They are the naturally developed cracks on the glaze and won’t affect the function of the donabe.
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Once you start using the donabe, the bottom part starts to change its color and black spots (like burned spots) could appear. It’s also the part of developing the character and the donabe is safe to use. However, if the bottom part seems to get too black too quickly, the heat you use might be too high. In this case, we suggest that you use the donabe over lower heat level.
All the donabe and Iga-yaki products made by Nagatani-en are hand-crafted with care, so every piece is unique and no two pieces are identical. There are slight variations within the color/ shade, shape/ curve, and patterns, among pieces, and that makes each piece so special. Also under different lighting and angle, the actual color shade and nuance may also appear slightly different from the photos in the product page.
3 Rice-Cup Size
Ideal for 4 - 6 servings. Our best seller standard-size.
- Size: 9.5” x 12”x 7” high (24 cm x 30 cm x 18 cm high) – including handles and lid
- Capacity: 1.5 qt (1,500 ml)
- Able to cook up to 3 rice cups (about 2 ¼ US cups =540 ml) of uncooked rice
- Weight: 8 lbs (3.6 kg) – not including the trivet
Material: Clay
Producer: Nagatani-en
Origin: Iga, Japan
Included in the package: Donabe (bowl, inner lid, and outer lid) and English instruction booklet.
Usage and Care
- Ideal for gas stove top use. This donabe is not suitable for electric or induction cooktop.
- Oven-safe (up to 500℉/ 250℃). This donabe is not suitable for microwave.
- Hand wash only.
- Before the first use, this donabe must be seasoned (How to Season Donabe).
