Rice cooker for 1/2 people
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KAMADOSAN 1GO
Rice cooker made by NAGATANEN, designed to satisfy professionals and serious enthusiasts. It has indeed been developed to recreate the taste of rice traditionally cooked in a "donabe". This taste and texture of well-fluffed and shiny rice, forgotten since the arrival of the very convenient electric rice cooker...
The Iga clay, called "the breathing clay," allows for a gentle rise in temperature and good heat retention, but in a traditional "donabe," this cooking requires constant monitoring to prevent the water from boiling over. The "Kamadosan" is the result of more than 3 years of research to avoid this delicate supervision. It combines this Iga clay with a glazing, it is thicker than other donabe for better cooking quality, and it has a double lid system with a number of cleverly placed holes.
The heat penetrates the heart of the rice grain while retaining moisture. This way, you will get, at home, this shiny and well-fluffed rice that you will gladly bring to the table. A joy to share with family and loved ones!
FEATURES
- Cooker supplied with its trivet and wooden spatula
- Fire: Gas only
- Capacity: 1 "Go" (180g of uncooked rice)
- Material: Iga clay and enamel
- Dimensions: diameter 18.5 cm (excluding handles) total height 13 cm
- Made in Iga, Japan
- Weight: 2kg
Original notice and recipe ideas in Japanese. Instructions for plain rice in French.
ATTENTION: carefully read the precautions for use and maintenance before first use.
THE MANUFACTURER AND THE EARTH IGA
Nagatanien, founded in 1832, is the most important kiln of Iga-yaki (traditional Japanese pottery dating back to the 7th century). Their wish is to continue keeping Japanese culinary art alive by adapting to today's lifestyle. Their donabe is a best seller that has received the Good Design Awards in Japan.
Historically, the Iga region was a lakebed. Its very particular soil is thus composed of very ancient seabeds that create air bubbles during cooking. It is these air bubbles that allow the Iga soil to breathe and retain heat better than any other soil. Moreover, this soil withstands very high temperatures; that is why the donabe can be placed directly on the flame without cracking.
USE & MAINTENANCE
- Do not leave uneaten rice
- Do not soak in water
- Wash with water and dish soap
- Do not put in the dishwasher
- Dry well inside out so that the bottom dries properly (risk of mold)
- Do not cool abruptly by placing the hot cooker on a cold surface or by running it under cold water (risk of cracks)
- Handle with oven mitts while the cooker is hot
- Never place on a flammable surface
- Do not use for frying (since the clay is porous, the oil could drip onto the fire)
HOW TO MAKE "OKAYU"?
The Iga clay has the property of containing many air bubbles that need to be filled before the first use by making the "okayu". This cooking brings out the "glue" of the rice to waterproof the inner wall.
- Wash the donabe well with water, dry it thoroughly, and let it dry well upside down
- Fill with water up to 3/4 and add already cooked rice (about 100g for the Kamadosan 2/3 persons)
- Mix and close the outer lid only. Cook over low heat until boiling. Then slightly move the lid to prevent overflow and let it cook gently.
- Once the okayu is ready, turn off the heat and let it cool for a little over an hour before retrieving the rice. Wash the donabe.
Okayu is eaten with condiments (salted plums...) or by mixing in an egg...