1. ➡How “Kamado-san” is made

1. ➡How to use “Kamado-san”

1. ➡From Iga, Japan

1. ➡Before start using “Kamado-san”

This is a one-time simple step before your first use of “Kamado-san”

Seasoning “Kamado-san” is an easy and important step you need to do before your very first use of “Kamado-san”.  Because Iga-style donabe is made of a naturally porous type of clay, without seasoning the donabe, it might cause leaking or cracking.  Therefore, we suggest that you season “Kamado-san” by making porridge in it.  It might sound like an extra step, but it’s just a simple procedure in order for your “Kamado-san” to last for many, many years.

How to season Donabe Rice Cooker, “Kamado-san”

1.Please make sure the bottom of “Kamado-san” is dry before the procedure.

2.Place 1qt (1L) of water and 1 Cup of cooked rice in “Kamado-san”.  Stir well.

3.Close “Kamado-san” with 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 (applox. After 10 minutes), remove the lids and continue cooking at a low heat until the mixture becomes almost like paste.

4.Turn off the heat and cool down the rice mixture in the pot for about 1 hour.

5. 5.Remove the rice mixture from “Kamado-san”.  Rinse and dry “Kamado-san”.
   

    (For how to rinse and dry “Kamado-san”, go to How to use “Kamado-san”)