CERAMIC POT - 1.2 L - KAKOMI CERAMIC POT - WHITE - KINTO
The KAKOMI Ceramic Pot is designed for cooking stews, rice, and soups. Versatile, it also excels at steaming; to do so, use the "KAKOMI STEAM PLATE" basket.
It represents the perfect fusion of the Japanese Donabe tradition (earthenware pot) and the modernity of a contemporary Dutch oven. Thanks to its revolutionary double-layered 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 free from the constraints of conventional 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 pot 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: φ220 x H120 x W260 mm
- Capacity: 1.2 L (approx. 2 people)
- Note: Steam 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.
It is there that designers create simple, beautiful, and functional objects: a Japanese philosophy designed for daily life.
In 2023, KINTO FARM was launched, a farm built from scratch on raw soil, a field of exploration for a lifestyle connected to nature, the seasons, and the community.
KINTO encourages a sustainable lifestyle, creating designs that adapt to all ways of life—sedentary or nomadic, indoor or outdoor—designs that accompany you everywhere, at any time of 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 volume of water).
1. Rinsing (5 minutes):
Start by rinsing your rice in cold water 4 to 5 times until the water is almost clear. Drain quickly. This first step is essential to remove excess starch and ensure your rice will be fluffy.
2. Soaking (minimum 30 minutes)
Place the rice in your pot and add the water. Let it soak for at least 30 minutes. Soaking ensures even 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 the minimum. 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 an airy 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 rice is ready to serve, with an unmatched texture and aroma 😋