Nagatani-en Igamono Double-Lid Donabe Rice Cooker “Kamado-san”

Nagatani-en Igamono Double-Lid Donabe Rice Cooker “Kamado-san” is made from clay from Lake Biwa, with excellent heat resistance and heat capacity. Its double lid design prevents rice from overflowing during cooking. Far infrared rays are released when heating, transferring heat to the core of the rice for fluffy and soft rice. The pot body is thicker than normal earthenware pots, providing excellent heat retention and keeping rice warm for a long period of time.

Features

✅ Made from clay from Lake Biwa, with excellent heat resistance and heat capacity
✅ Double lid design prevents rice from overflowing during cooking
✅ Far infrared rays are released when heating, transferring heat to the core of the rice for fluffy and soft rice
✅ The pot body is thicker than normal earthenware pots, providing excellent heat retention and keeping rice warm for a long period of time
✅ Recipes (in Japanese) and Miyajima wooden rice spoon are included with the pot.
🏆 Winner of ”Good Design Award 2005", a prestigious design award in Japan

* Only for use on the gas stove
* 1 cup of rice is 180cc, about two bowls of rice

Before using the rice pot

1. Wash the pot and dry it completely.
2. Fill the pot with water until it is about 80% full, then add about half bowl of rice, and loosen the rice so it doesn't get lumpy.
3. Cook over low heat until it becomes congee, then turn off the heat and leave it to stand for at least an hour.
4. When the pot has cooled down completely, remove the congee. Rinse the pot and dry it completely.

Precautions

• Make sure the bottom of the pot is completely dry before cooking
  
• After cleaning, dry the pot well before storing to avoid getting moulded
  
• A sudden drop in temperature can cause cracks in the pot. Do not use cold water to rinse the pot while it is hot.

Description

Specification