Kamado かまど is a traditional Japanese wood fired earthen vessel used as a stove. They go back thousands of years ago as clay vessels which were used to cook food. Over the years, there has been variations to them: clay, ceramic, steel etc. The Japanese Kamado were designed for us indoors, whereas the ones used in the US are generally for outside use. Traditionally, the Japanese use the Kamado to cook rice, hence the Kamado being named as Mushikamado 蒸しかまど (steaming Kamado). It is generally not used to cook meat, fish or anything else. The Mushikamado were often used in ceremonial family function. 

The Kamado produces shiny and fluffy rice, though it can be used to make rice crust, known as Okoge おこげ。