Nagatanien
Kamadosan
The "Kamadosan" in this exhibition are Igayaki earthenware cooking pots.Iga clay was, in ancient times, the lake bed of Lake Biwa. The clay taken from that formation has high fire resistance, and since the Edo period it has been used to make open fire earthenware pots, glazed earthenware dishes, earthenware teapots, etc..
Because the Iga clay contains many carbonized plants, it has a porous texture when fired.
For that reason the body of the pot stores heat well, and heat passes steadily through to the center of the ingredients to maintain flavor for delicious cuisine.
A glaze with a high far-infrared ray effect is used, so heat passes through to the core of rice, making it easy to cook fluffy, delicious rice without strong heat.
Because of its thick molding it stores heat well, and continues to boil even after turning off the heat, steaming thoroughly with the residual heat. It has a double lid so it can fulfill the function of a pressure cooker and also avoid boiling over.
Because the clay is porous, it breathes like a wooden rice cooking pot, and rice does not become sticky, so it is delicious even when cold.
"Kamadosan" makes use of Iga's clay, and it is an article of rare beauty with strict attention to form and construction.
Nagatanien
