Nagatani-en Kamado-san Rice Cooker

No, this donabe is designed specifically for use over an open flame. It is not compatible with induction or electric cooktops.

Because the pot is made from porous Iga-yaki clay, you must 'season' it by cooking a starch-rich mixture like rice porridge (okayu). This process seals the microscopic pores in the clay, preventing leaks and ensuring the pot remains durable over time.

The inner lid acts as a pressure regulator, while the outer lid provides extra weight. Together, they prevent boil-overs and create a pressurized environment that mimics a traditional hearth, resulting in exceptionally fluffy and shiny rice.

While it is optimized for rice, its excellent heat retention makes it a versatile vessel for soups, stews, and Japanese-style hot pots. Note that because the clay is porous, it will absorb the flavors of what you cook, which can enhance future dishes but may transfer strong aromas.

The Kamado-san must be hand-washed and dried thoroughly before storage. Never put it in the dishwasher, and ensure the exterior is completely dry before placing it over a flame to prevent cracking.