Rice cooker 8/10 persons

 KAMADOSAN 5 GO 

Rice cooker made by Nagatanien, designed to satisfy professionals and serious enthusiasts. It was indeed developed to recreate the taste of rice traditionally cooked in a donabe. This taste and texture of well-fluffed, shiny rice have been forgotten since the arrival of the convenient electric rice cooker...

Iga clay, known as "the breathing clay," allows a gentle rise in temperature and good heat retention, but in a traditional donabe, this cooking requires constant monitoring to prevent water from boiling over. The Kamadosan is the result of over 3 years of research to avoid this delicate supervision. It combines this Iga clay with a glaze and has a double lid system with a number of cleverly placed holes... 

This way, you will get shiny, well-fluffed rice at home that you will happily bring to the table. A joy to share with family and loved ones!

FEATURES

• Cooker supplied with its trivet and wooden spatula
• Heat source: Gas only
• Capacity: 5 GO (900g raw rice)
• Material: Iga clay and glaze
• Dimensions: diameter 26 cm (excluding handles) total height 21 cm
• Made in Iga, Japan
• Weight: 5kg

Original instructions and recipe ideas in Japanese. Plain rice instructions in French.
WARNING: please read the usage and care precautions carefully before first use.

THE MANUFACTURER AND IGA CLAY

Nagatanien, founded in 1832, is the most important maker of Iga-yaki ovens (traditional Japanese pottery dating back to the 7th century). Their goal is to continue preserving Japanese culinary art while adapting to modern life. Their donabe is a bestseller that received the Good Design Awards in Japan. 

Historically, the Iga region was a lakebed. Its unique clay is made of very ancient seabeds that create air bubbles during cooking. These air bubbles allow the Iga clay to breathe and retain heat better than any other clay. Additionally, this clay withstands very high temperatures; that is why the donabe can be placed directly on the flame without cracking.

USAGE & CARE

• Do not leave uneaten rice inside
• Do not soak in water
• Wash with water and dish soap
• Do not put in the dishwasher
• Let dry well upside down so the bottom dries properly (risk of mold)
• Do not cool suddenly by placing the hot cooker on a cold surface or running it under cold water (risk of cracks)
• Handle with oven mitts as long as the cooker is hot
• Never place on a flammable surface
• Do not use for frying (since the clay is porous, oil could drip onto the flame)

HOW TO MAKE "OKAYU"?

Iga clay has many holes that need to be filled before first use by making the "okayu". This cooking releases the "glue" from the rice to waterproof the inner wall.

1. Thoroughly wash the donabe with water, dry it well, and let it dry upside down 
2. Add water up to 3/4 full and already cooked rice (about 200g for the Kamadosan 5/6 persons)
3. Stir and close only the outer lid. Cook over low heat until boiling. Then slightly move the lid to prevent overflow and let it cook gently.
4. 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...

Also explore: Kamadosan, Japanese Cookers and Kitchen.