Nagatanien Kamado-San Ceramic Rice Cooking Pot 5 Cup


If you care very much about rice taste and texture, Kamado-San donabe rice cooker is the one that is worth for you to have.

Kamado-san's secret for perfect rice

  1. Design
    The direct flame part is finished thick. It has excellent heat retention and transmits heat gently, so no need to adjust the heat. After turning off the heat, the inside of the pot keeps the temperature boiling and gradually enters the "steaming" process.
  2. Double lid
    The double lid prevents boiling over and also functions as a pressure cooker.
  3. Glaze
    A glaze with a high far-infrared effect is applied to Kamado-san. The far infrared radiation helps the heat penetrate to the core of each grain of rice, resulting in fluffy, moist and shiny rice.
  4. Iga ware
    Made of coarse clay unique to the Iga area, the clay pot breathes in the same way as a wooden rice barrel. Rice is cooked perfectly without being sticky.
With the Kamado-San rice cooker 5-cup, white rice can be cooked in about 20 minutes over medium-high heat with 20 minutes of steam afterward. You don't need to adjust the heat. Takikomi Gohan (Japanese style pilaf) and brown rice can also be cooked deliciously with ease. Iga's coarse soil breathes and the rice is cooked perfectly without being sticky.

  • • Material: Ceramic (Iga ware)
  • • Dimensions: 10.2" dia x 8.5" ht (26cm dia × 21.5cm ht)
  • • Loading Capacity: [white rice] 5 cups (about 3 ¾ US cups) / [brown rice] 4 cups (about 3 US cups), (uncooked, 1 cup=180ml)
  • • Total Capacity: 2,500ml
  • • Weight: 5kg
  • • Made in Japan
Cooking Instruction
  1. Rinse the amount of rice and drain the water for about 5 minutes (draining the water allows you to measure the amount of water correctly), set the drained rice and the water (Rice 1 cup (180cc) with Water 200cc (+-)) in the Kamado-san, and soak it for 20 minutes. • If you want to soak for more than 30 minutes, please use another bowl. • If you cook Takikomi Gohan (Japanese style pilaf), add seasonings and ingredients just before cooking.
  2. Set the holes of the inner and upper lids to be at right angles.
  3. Cook rice over medium-high heat (medium heat for brown rice). The guideline for turning off the heat is about 1-2 minutes after the steam begins to blow out from the hole in the upper lid. You don't need to adjust the heat during cooking.
  4. Turn off the heat and let it steam for 20 minutes.
  5. Ready to eat!
How to season to make it durable and prevent a stain
  1. Please make sure the bottom of the pot is dry before the procedure.
  2. Pour the water to about 70% of the pot then add cooked rice. The cooked rice must be at least 1/5 of the volume of the water. If you are using frozen leftover rice, please make sure the rice is defrosted. Stir well.
  3. Close the pot with a lid and cook rice at low heat over the stove. Once the mixture starts to simmer (approx. after 10 minutes), remove the lid and continue cooking at low heat until the mixture becomes almost like a paste. (Never let the mixture boil. Stir sometimes to make sure the bottom is not burned.)
  4. Turn off the heat and cool down the rice mixture in the pot for about 1 hour.
  5. Remove the rice mixture from the pot. Rinse and dry it.
  • Ideal for use on Gas Stove
  • Oven Safe
Other sizes are available
Kamado San Ceramic Rice Cooking Pot 3 Cup

Kamado San Ceramic Rice Cooking Pot 3 Cup
SKU: 89803

Kamado San Ceramic Rice Cooking Pot 5 Cup

Kamado San Ceramic Rice Cooking Pot 2 Cup
SKU: 8625

Return Policy
If you are not satisfied with items

MTC Kitchen accepts returns of any new and unused item in its original condition for a full refund or an exchange within 30 days of customer receipt. We reserve the right to refuse used or broken items. Please keep the packing slip and include it with the return packages. Without proof of purchase, we are unable to accept any items for return or exchange.
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