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