Enjoy the pleasures of cooking with intention and ease, the Kamoshika Rice Pot is a kitchen essential. The Kamoshika Rice Pot is a traditional Japanese cooking tool made of soil and clay. The earthen pot has a low heat conduction, allowing for even disperse of heat when cooking over a fire. This makes it possible to cook slowly to highlight the umami and flavor. The lid doubles as a spoon rest in between serves.

Similar to a cast iron, before using you must “stop” the natural high water absorption of the pot. In order to do so; first wash the pot with water and dry it. After 30 minutes, add water and a starch such as rice or flour. This will stop the high absorption of the pot before use. Put it on the fire or stove top for 1 hour on low heat without the lid. After it is finished cooling, wash it with water and dry again. Now you’re all set to make deliciously fluffy rice!

• 6 7/8” W x 4 1/4” H

• Makes about 2 cups of rice

• Hand wash only and season occasionally

• Made in Mie, a prefecture in Japan famous for banko-yaki wares