Kamado-san, Donabe Rice Cooker - White, Large

$ 220

Cooking up to 3 cups of white or brown rice to fluffy perfection over an open gas flame with this wonderful limited edition Iga-ware clay pot.

Since its introduction in 2000, the renowned Kamado-san now boasts a new USA-exclusive white color. This addition exudes a modern elegance, seamlessly blending into any kitchen space.

The secret to this pot’s superior rice-cooking capabilities lies in how the porous Iga clay accumulates heat, quickly penetrating each rice grain's core. The elevated Far Infrared properties of the pot’s natural glaze lead to fluffier, glossier rice, while the thickly cast bottom boasts an ideal degree of heat conduction. In addition, the cooker boasts excellent heat-retaining properties, assuring that rice stays warm even after the pot is removed from the heat source. The double-layered lid functions as a pressure cooker and prevents water from bubbling over.

Includes a rice scoop.


Crafted by Nagatani-en Iga-ware Pottery, established in 1832, a kiln that produces an array of fun clay pots for every occasion. With “making products we truly want to use” as its motto, the company is devoted to creating objects that are in step with the times, always taking into account evolving cultural trends and lifestyles.

Iga, Rich in Clay and Forests
It is said that Iga-ware got its start in earnest during the Kamakura Period (1185-1333). The Iga region offers high-quality clay and rich red pine forests suitable for firewood. Thus, abundantly blessed with clay and fuel, both indispensable components in earthenware production, Iga became know as a center of pottery production. Up until around 1965, Iga-ware was produced in an ascending kiln fueled by firewood. After 1965, there was a period when both coal and electric kilns were used, but Iga-ware is now mainly fired using a gas kiln that offers great combustibility and thermal efficiency.

Coarse Iga Clay with High Heat-Retaining Capabilities
Iga potter's clay is taken from a geological stratum called the Ancient Biwa Lake Layer, a sedimentary layer rich in the remains of plants and animals that lived 4 million years ago. When the clay is fired at a high temperature, this organic matter is burned out, leaving fine pockets in its place. The resultant highly porous material is coarse to such an extent that it is known as the “clay that breathes,” and its far-infrared rays transfer heat to the core of ingredients cooked in Iga-ware pots. Moreover, Iga clay has high heat-retaining capabilities, making it slow to cool. It retains the same temperature range of simmering at a low flame even when it is removed from the fire, drawing out food's natural umami.

Kamado-san, Donabe Rice Cooker - White

• 7.1" H x 9.4" Ø

• Clay

• Volume - 
51 fl oz
• Weight - 7.9 lbs

• Hand Wash
• Gas Stove and Oven (up to 500℉/ 250℃) Safe
• Not Microwave or Electric and Induction Cooktop Safe

• Mie, Japan