Iga-yaki and Nagatani-en

Traditionally, rice used to be cooked in donabe in Japan. Compared to metal pot, donabe slowly and gently builds the heat and cooks rice deliciously. Troublingly enough, however, conventional donabe requires constant watch on the heat level.

“Kamado-san” made a debut from our deepest passion for daily relishing donabe-cooked rice more easily. “Kamado-san” is so designed that does not require readjustment of heat.

This Donabe Steamer “Mushi Nabe” is designed to cook the ingredients with the fast steam along with the effect of far infrared rays. As a result, the ingredients can cook fast while maintaining the natural flavors and nutrients of each ingredient inside. For fish or meat, its excess fat tends to drain through the steamer plate during cooking – it is a smart choice for health-conscious people! By removing the steamer plate, the Donabe Steamer can work as an all-purpose classic-style donabe to enjoy hot pot, braising, etc.

This uniquely designed Donabe Smoker makes possible the easy stove-top home smoking.
By pouring water in the reservoir between the donabe body and lid, the lid becomes tightly sealed without releasing the smoke outside.

The round-shaped extra-thick body continues to cook for a while even after turning off the heat and stays hot for a long time.
It can also be used without any liquid inside, so you can sauté, stir-fry or roast ingredients in it, too.

The Iga-yaki skillet and lid seal all the good flavors inside and cook the ingredients succulent and tender. “Fukkura-san” is also oven-safe.

Nagatani-en’s donabe made from the porous clay of Iga region is designed to maintain the traditionally classic look, yet to ensure high usability in the modern life.

Donabe requires seasoning (called ‘medome’) before first use. This simple step involves cooking Omoyu, or rice porridge in donabe. As the clay is highly porous and susceptible to leaking without proper care, the rice starch formed when cooking porridge will fill the pores of the clay and prevent the absorption of water. This process makes your donabe long-lasting.

Steps to cook thick rice porridge
(1) Rinse donabe thoroughly. Wipe off the water, place donabe upside down and air dry completely. *Donabe may crack if heated when it’s still wet.
(2) Put a bowl of leftover rice in donabe and pour water until 80 % full.
(3) Mix it together, bring to boil on low heat and cook the porridge till it gets thick.
(4) Turn off the heat and let it cool for more than 1 hour. Take out the porridge and rinse the pot with cold water (The porridge can be eaten after seasoning).

Hand wash with lukewarm water. Use sponge and mild detergent to clean stuck food, but rinse off the detergent promptly, otherwise it may seep into donabe. To remove tough food stains inside, put lukewarm water into donabe and leave it for some time. After washing donabe, wipe it thoroughly, place it upside down and air dry it completely.

Store donabe at a well-ventilated place with low humidity. The space under the kitchen sink is highly humid, and there is a high chance of getting moldy.