CERAMIC POT - 2.5 L - KAKOMI CERAMIC POT - BLACK - KINTO
The KAKOMI ceramic cocotte is designed for cooking stews, rice, and soups. Versatile, it also excels at steaming; to do this, use the "KAKOMI STEAM PLATE" basket.
It represents the perfect fusion of the Japanese Donabe tradition (earthenware pot) and the modernity of a contemporary cocotte. Thanks to its revolutionary double-layer ceramic base, it is compatible with absolutely all heat sources, including induction. It distributes heat gently and evenly, ensuring perfect cooking that preserves flavors. Easy to clean (dishwasher safe) and lighter than traditional ceramic, it breaks away from the constraints of traditional pottery.
Bonus 🍚 : The Gohan Donabe (ご飯土鍋) refers to the traditional Japanese art and method of cooking rice in an earthenware pot. Use the KINTO KAKOMI cocotte for Gohan Donabe, a traditional ritual that reveals the true flavor and ideal texture of Japanese rice. (Ultra-simple recipe below the description 👇🏼✨)
- Material: High-resistance ceramic
- Heat source: Induction, direct flame, oven, microwave, glass-ceramic cooktops
- Dimensions: φ275 x H145 x W315 mm
- Capacity: 2.5 L (approx. 4 people)
- Note: Steamer basket sold separately
- Made in Japan
KINTO was founded in 1979 in Hikone, Shiga Prefecture, Japan, in a rural landscape with no train station or main road nearby.
This is where designers create simple, beautiful, and functional objects: a Japanese philosophy designed for everyday life.
Since 2023, KINTO FARM has been launched, a farm built from scratch on raw soil, a field for exploring a lifestyle connected to nature, the seasons, and the community.
KINTO encourages a sustainable lifestyle, creates designs that adapt to all ways of life—sedentary or nomadic, indoor or outdoor—designs that accompany you everywhere, at any time of the day.
Donabe Gohan Recipe: The Ritual of Perfect Rice (ultra simple! use your Kinto Kakomi, Snow Peak Donabe, or any other pot, even a saucepan with a lid)
Ingredients (serves 2 to 3):
- Rice: 2 cups of short-grain Japanese rice (approx. 300g).
- Water: 2.2 cups of water (Follow the ratio: 1 volume of rice to 1.1 volumes of water).
1. Rinsing (5 minutes):
Start by rinsing your rice in cold water 4 to 5 times until the water runs almost clear. Drain quickly. This first step is essential to remove excess starch and ensure your rice will be light.
2. Soaking (30 minutes minimum)
Place the rice in your pot and add the water. Let soak for at least 30 minutes. Soaking ensures uniform hydration of the rice before heating.
3. Rapid Cooking (10 to 15 minutes)
Place the lid on and heat over medium-high heat. The goal is to reach a boil quickly. This is when the Donabe builds pressure to begin steaming.
4. Resting on the Heat (5 to 7 minutes)
As soon as it boils, reduce the heat to low. Let it simmer gently until all the water is absorbed.
5. Final "Mura" Rest (20 minutes mandatory)
Turn off the heat and leave the pot closed on the stove. This is the key step and the magic of the KAKOMI! The residual heat trapped by the thick ceramic makes the rice swell to perfection, ensuring a light and tender final texture. NEVER lift the lid during these 20 minutes.
6. Serving
Open the lid and gently fluff the rice. Your Donabe Gohan is ready to serve, with an unparalleled texture and aroma 😋