IGÁ-MONÓ Kamado-san Donabe Rice Cooker


In stock

If you eat as much rice as we do, its worthwhile owning a proper rice cooker. There’s convenience to an electric cooker, but we much prefer the remarkably moist, fluffy grains of rice produced by clay donabe-style rice cookers. The unique design of these age-old pots features two lids—the inset lid allows some moisture to escape to control the rate at which the rice cooks and lightly pressurizes the pot. This particularly thick-bottomed, durable pot is made from a uniquely porous clay, which heats evenly and maintains a steady heat for very uniform cooking. Beyond rice, the pot can also be used for small batches of soups and stews, like a quick miso soup. We love the thick rustic glaze and the way the pot patinas with use. It looks good enough to come right to the table Size: 9.5” x 12”x 7” high (24 cm x 30 cm x 18 cm high) – including handles and lid.

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This is the best rice cooker money can buy. Handcrafted by a family of artisans who have been making donabe—Japan’s ultimate one-pot, oven-to-table stoneware cookers—for centuries, each stunningly simple pot takes two weeks to make. Made of special clay from a particular part of Japan that makes them thicker than most, so they retain heat better than any other donabe out there, they’re also incredibly durable. The double lid works sort of like a pressure cooker, so the pot continues to deliver exceptionally even heat, even once you’ve turned the heat off. Heat it up on the stove at medium-high; it’s finished with a special glaze that promotes far-infrared radiation (FIR) to help heat penetrate into the core of each grain while retaining moisture for perfect, fluffy, evenly cooked rice every time.

  • Proprietary clay
  • Height: 8 ¾”; Diameter: 9 ½”
  • 12 lbs.
  • Gas oven required for use