A simple, non-toxic analog alternative to electric rice cookers, this donabe is differentiated from others by its substantially thicker bottom and inner lid, which helps you cook the with incredible ease.

The process of cooking with Kamado-san is quiet and relaxing, with no jarring electronic beeping to alert you that it has reached completion - simply the steady puffing of steam once it's time to turn the heat off.

The porous nature of the Iga-sourced clay allows the rice to breathe during cooking, slowly build and evenly distribute heat, then retain it long after being removed from flame, allowing it to continue cooking while you complete your meal's other courses. The inner lid allows the donabe to function like a sort of pressure cooker, making for quick rice and preventing anything from bubbling over.

This piece is ultimately an all-purpose donabe - just remove the inner lid to adapt it for other functions, or use it with the lid to cook other grains or pseudo-grains, such as barley or quinoa. The smaller of the two sizes is well-suited to single people, while the large is great for a group of 4 to 6.

Specifically for use on gas stovetops, over an open flame, or in an oven up to 500°F. Cannot be used on electric stovetops. Comes with cork-footed ceramic tile trivet and a wooden paddle for serving.

The finest in Japanese clay cookware,  non-toxic, single-origin artisan ceramics are all produced in Japan's Iga region, famed for its clay, sourced from the 4-million-year-old Biwa lakebed. This unique porous clay is highly durable, with excellent heat retention, and forms the base for all of Nagatani-en's premium Iga-yaki pottery.

Designed and made in Iga, Japan.