The Kamado-San Donabe is the true workhorse of Japanese clay pot cookware.
It will make the most perfect rice: toothsome, sticky, fluffy, shiny, bursting with natural sweetness, the best. Thank the double-thick clay walls that cook the grains evenly and the double-lid that works like a pressure cooker and keeps the contents from boiling over. Don’t stop at rice. Farro, quinoa, wheat berries and many other grains cook great in a kamado-san. And while you’re thanking the other components, also thank the inner lid for being removable. You now have a cooking vessel to make all the hot pots, shabu-shabu soups, stews and braised dishes.
The kamado-san’s versatility may account for its ubiquity in both home kitchens and restaurants in Japan, where you might see these donabe used for rice service at each table. No matter what you cook in your kamado-san, the vessel is a beautiful addition to the table, and like the other donabe styles, keeps food hot for a long time.
