Keep it long, treasure it long.

Easy to cook deliciously

When you open the lid of the clay pot, the steam that rises softly and the scent of freshly cooked rice. The gentle sweet taste of the first bite is a characteristic of clay pot rice. Kamado-san (rice clay pot) was developed by a kiln with a history of about 200 years so that you can easily enjoy its deliciousness.

Dispel anxiety about clay pots

When it comes to "clay pot rice," you may be hesitant to worry about how delicious it is, but it is difficult to control the heat and you cannot take your eyes off it unlike a rice cooker. Therefore, Hasezono made Kamado-san, a pot that can be cooked "easily and deliciously" from the user's point of view so that the clay pot can be used more closely. There are five main characteristics unique to Kamado.

-No need to adjust the heat.
-Double lid prevents spillage.
-Heat passes to the core of the rice, making it plump. (Uses a glaze with a high far-infrared effect)
-Iga's coarse soil breathes in the same way as a wooden ohitsu, preventing the rice from becoming sticky.
-The heat is stored gently by the thick molding finish.

First of all, regarding the degree of heating, the porous and thick Kamado (rice clay pot) is made so that the pot itself does what is called "Hajime Choro Choro, Naka Pappa". The attached instruction manual says, "Please make sure that the flame reaches about half the height of the white part without the glaze on the bottom of the pot." When you actually use it as it is, it is on fire. You can cook plump and delicious rice without worrying about it on the way.

Furthermore, the point of "not spilling over" is that Kamado has a double lid structure. The synergistic effect of the heavy inner lid and outer lid applies pressure to the rice inside, preventing it from spilling over. The fact that you don't have to worry about the stove getting dirty or the fire getting weaker is very convenient when cooking in various processes.

After cooking, steam it and go to the table as it is. The rice that comes directly from the clay pot looks delicious, and that alone is a treat. Please feel the deliciousness of the season from Kamado-san, with a lot of cooked rice and delicious new rice.
Regarding the amount and time of water, the amount and time of water to be submerged according to the amount of rice, the time to cook, and the guideline for turning off the fire are described in detail in the instruction manual, so please try according to it first. Once you get used to it, it's fun to adjust the time according to the type of rice, the season (generally, the flooding time is longer in winter than in summer), and the cooking condition you like.

For this Kamado, we will also deliver a pottery board (pot) and a wooden rice scoop with Miyajima. Mr. Kamado (rice clay pot) from Hasezono is also recommended for those who are conscious of their health and have come to try to prepare their own meals according to their own body. It is also recommended for those who cannot afford to spend time and effort cooking due to child-rearing or other household chores. If you want to reassess the health that food brings, why not change your daily diet first. Not only for home use, but also as a wedding gift or a moving gift.

About sealing before use
Iga clay pot uses coarse soil with high heat storage. Therefore, be sure to seal it first. >> Click here for details < / font>

Iga soil ideal for cooking

Iga ware, which began production in the Kamakura period, used to be used as tea pottery (pottery used for tea ceremony) and is now used as a daily pottery.
It is said that the production area of ​​Iga City was once the bottom of Lake Biwa, and there are many organic substances that lived 4 million years ago in the soil of Iga collected from the stratum called the Kobiwako Formation. .. And when this soil is baked at high temperature, organic matter foams and many fine pores are created in the soil. The soil in this state does not pass heat immediately, but has the property of storing heat once, so it can be said to be suitable for cooking because it can transfer heat slowly. Of all the soil that can be obtained in Japan, it is said that only Iga soil has enough fire resistance to make a clay pot.

Taking advantage of its heat-resistant properties, we have adopted a manufacturing method called "Iga's seven-degree grilling", which involves baking many times at high temperatures, but some are overcooked and break in the kiln. Only a few can be taken out as a finished product, and it is a very time-consuming pottery. The Iga ware produced through these processes is also characterized by its strong shape and unique soil texture.

Nagatanien is a long-established store that has a lot of hands on making clay pots, such as molding and attaching parts, and continues to make polite things while making judgments with their own eyes. We are also focusing on selling each part so that it can be used for a long time, and we make tools that will be a companion to our lives for a long time, not a temporary one that will not be usable if a part breaks. I'm continuing.