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KAMA-ASA's cast iron rice cooking pot

KAMA-ASA’s original cast iron rice cooking pot to bring out the best flavor of rice.

Bringing out the best flavor of rice

Rice cooking pot is an essential tool to cook delicious rice. KAMA-ASA’s original cast iron rice cooking pot was created to bring out the best flavor of rice by reproducing rice cooked with Hagama and Kamado. Hagama is a traditional Japanese round-bottomed pot with a ring and used with a special stove called Kamado.
This shallow flat-bottomed cast iron pot can heat up similar to Kamado and cook rice with rich flavor.


The pot is made of Nambu cast iron, which is a representative Japanese traditional craft from Iwate. Each pot is elaborately made by skilled craftsmen. The cast iron pot can cook rice with stable and steady heat and enables to cook your ideal rice. It can be used on both gas stove and induction heating too.


The inside of pot is heated up to more than 900℃ to create a layer called “oxide film” to prevent rust. This special method called “Kamayaki” is used for Tetsubin (cast iron kettle) too. Without any coating, the iron pot can absorb minerals and make a soft water with clear taste, which is perfect for cooking rice.


The standing rim of the pot can prevent boil over from dripping down the stove. It makes easy to wash and clean after boiling over.


The lid is made of Sawara cypress from Kiso, which is durable and hygroscopic wood used for traditional Japanese kitchenware. It absorbs excess steam while cooking and does not make the rice too gooey. The groove on the backside of lid will seal the pot efficiently and enables to cook rice with more pressure. This lid is made with a traditional method called "Yatoizanetsugi", which is commonly used for buildings and furniture. Small wooden parts inserted in the junction of lid makes the lid durable and prevent the steam from leaking.