Kamado-San Donabe

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Kamado-San Donabe

from 152.00

"Kamado-san" - The Rice Cooking Donabe

Not exaggerating: these clay pots from Japan have changed our live for the better.  Made to be used directly on an open flame, in the oven, or even on a barbecue, this handmade clay cookware is a portal to a fresh, easy and flavorful style of cooking that's made for gathering people around the table. 

The Kamado-San Donabe is the true workhorse of the bunch.  This style is used for cooking rice - its double-thick clay walls allowing rice to cook evenly, creating a perfect, toothsome, slightly sticky grain.    Remove the inner lid and you can use your Kamado-San to make any number of hot pots, shabu-shabu, soups, stews and braised-style dishes.  

All the Donabe we carry come from the Nagatani-En Pottery in the Iga region of Japan, an 8th generation workshop where the porous clay made up of ancient volcanic ash makes for beautiful pots that conduct heat slowly and evenly. 

  • Can only be used over gas/propane flame or oven.
  • Don't have a gas stove? We recommend purchasing an Iwatani butane burner and using your Donabe right on your dining room table. It's more fun that way anyway. 
  • Be sure to follow the directions on seasoning

Donabe from Iga is also known for its great durability. With a little care, "Kamado-san" can last for generations - its character only deepening. 

Comes in 2 sizes:

1-2 Person- $152

  • Size: 10.5" W - incl. handles) x  6" D
  • Capacity: 33 oz. (1 quart)
  • Able to cook up to 2 rice cup (=360 ml = about 1.5 US cups) of uncooked rice.
  • Weight: 6.5 lbs

3-4 Person- $204

  • Size: 12" W – incl. handles x 7" H
  • Capacity: 50 oz (1.5 quarts)
  • Able to cook up to 3 rice cups (=540 ml = about 2-1/4 US cups) of uncooked rice
  • Weight: 8 lbs
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DONABE: Classic and Modern Japanese Clay Pot Cooking
35.00

By Naoko Takei Moore, this beautiful cookbook demystifies donabe cooking with easy-to-follow, traditional and contemporary recipes written for meals in the Mushi Nabe, Kamado San, Hakeme and more. 

Our faves includes the tatsoi and blue crab rice, steamed green tea cakes, and Hokkaido-style Seafood Hot Pot, but we haven't had anything from it that wasn't delicious.  

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