CT-02 CT-02

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  • No need to adjust the heat because of the thicker bottom.
  • No boil over because of its inner lid
  • No mistake, just leave it on the stove
  • Shiny, fluffy, delicious rice

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.

in the package: Donabe (bowl, inner lid, and outer lid), ceramic trivet, wooden rice paddle

1 Rice-Cup Size  Size: 8.75” x 7" x 5" h (21.5 cm x 18.5 cm x 13.5 cm h) – including handles and lid.  Capacity: 0.6 qt (600 ml)  Weight: 4.5 lbs (2 kg)

2 Rice-Cup Size  Size: 8.5” x 10.5”x 6” h (21 cm x 26 cm x 16 cm h) – including handles and lid. Capacity: 1 qt (1,000 ml)  Weight:6.5 lbs (2.9 kg)

3 Rice-Cup Size  Size: 9.5” x 12”x 7” h(24 cm x 30 cm x 18 cm h) – including handles and lid. Capacity: 1.5 qt (1,500 ml)  Weight: 8 lbs (3.6 kg)

5 Rice-Cup Size  Size: 10.5” x 13” x 8.5” h (26 cm x 32.5 cm x 21 cm h) – including handles and lid. Capacity: 2.5 qt (2,500 ml)  Weight: 10 lbs (5 kg)