Art + Design From Artists in the Pacific Northwest, Japan and Beyond. | Since 1995
$ 184.00
The Hagama is a clay rice pot designed for direct-fire cooking on a gas stovetop. Unlike electric rice cookers or modern stovetop pots, the hagama works entirely through flame and heat retention — the porous Banko clay absorbs and distributes heat evenly, producing rice with a distinct texture and depth that clay cooking draws out and a metal pot cannot replicate.
The 3-go (1 go = about 3/4 US cup) capacity is well-suited for cooking rice in volume for 3–4 people. The traditional flanged rim — the defining feature of hagama design — helps the lid seal tightly during cooking, trapping steam and contributing to the characteristic texture of clay-cooked rice. The pot includes a fitted lid, a wooden rice paddle, and a wooden trivet.
Gas or open flame only — not compatible with electric or induction stovetops.
Clay pot: Heat-resistant pottery, approx. 8.86'' (including handle wings) × height 4.9''
Wooden lid: Sawara or cypress, approx. 8.27'' × 2.75''
Trivet: Cedar, 7.1'' × 7.1'' × 0.55''
Shamoji (rice paddle): approx. 8.27'' length
Capacity: approx. 7.08 US cups (1700ml)
One "cup/gou" of rice in the ingredients is 180cc (one rice/gou measuring cup), one tablespoon is 15cc, and one teaspoon is 5cc.
The Hagama is produced in Yokkaichi City, Mie Prefecture — the historic center of Banko-yaki, a ceramic tradition recognized for its heat-resistant clay and long association with cookware and is one of the few remaining makers maintaining the traditional hagama form in its original clay construction.
Please note: Because these are baked or natural items, there may be slight differences in the texture of the color pattern, size, and weight.
Mie Prefecture, Japan