Traditional Japanese clay rice cooker for gas stove or oven. Double lid seals in steam for efficient cooking. Comes with bamboo spatula and a ceramic trivet. Made in Japan since 1832. See also our Grill Pan. (
The thick, substantial bottom of this clay pot distributes and holds heat evenly, while the double-lid keeps in steam—two unique features that create fluffy, flavorful rice. The ceramic trivet allows the clay pot to be transferred to the counter or dining room for serving tableside. The insulating clay pot will keep the rice warm throughout the meal.
The rice cooker is handmade using clay collected from the mountainous province of Iga, in Mie Prefecture, Japan. The company has been in existence since 1832, and has been run by the same family for over eight generations.
Use only on the stovetop or in the oven. Not suitable for induction cooktop, microwave, electric stove or dishwasher. Hand wash only. Never heat the clay pot empty. Prior to first use, season and seal the porous clay pot by cooking rice porridge through the instructions below:
Make sure the bottom exterior of the clay pot is completely dry. Fill the pot three-quarters full with water, then add one-fifth the ratio of water to cooked rice and stir well.
Close the pot using both lids (make sure the holes of the lids are positioned perpendicular to each other) and cook the rice at a low to medium-low heat over the stove. Once the mixture starts to boil (approximately 10 minutes), remove the lids and continue cooking at a low heat until the mixture becomes almost like a paste.
Turn off the heat and cool the rice mixture in the pot for about 1 hour.
Remove the rice mixture and rinse the pot using mild soap and a soft sponge under running lukewarm water. Do not soak the pot in water for more than 30 minutes. Once cleaned, dry upside down.
Always make sure the bottom of the pot is dry before cooking. A wet bottom might cause a crack in the pot when heated.
To avoid cracks, do not expose to sharp temperature changes.
Never use the clay pot for frying.
Do not soak the clay pot in water for more than 30 minutes.
Make sure the clay pot is dry before storing it, as dampness will cause mold to grow on the pot.
The grill gets very hot during and after cooking. Use pot holders, oven mitts or other suitable protection for handling with caution.
To make plain white rice in the clay pot:
1. Rinse and drain 2 ¼ cups (540 ml) of short grain rice. For each ¾ cup (180ml) of rice, you need about 8/10 of a cup (200 ml) of water.
2. Soak the rice in 600 ml of water for 20 minutes.
3. Place both lids so that the holes are positioned perpendicular to each other.
4. Set the clay pot on the gas stove and turn the heat to medium-high. Cook for 12-15 minutes. If you want a crispy crust to form at the bottom, cook for an extra 1-2 minutes
5. Turn off the heat and let sit for 20 minutes.
Founded in 1832, this Japanese clay cookware specialty company is headquartered in the hilltops of the mountainous province of Iga, in Mie Prefecture, Japan. The company has remained in the same family for over eight generations.
The CEO, Mr. Yuji Nagatani, loves to eat and drink, believing that good food connects people to each other. His passion for cuisine is evident in his handmade, heavy-duty cookware, designed to optimize the flavors of food.
The family also runs a restaurant on its property, where local foods are cooked and served in vessels that are handmade right on the premises.
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