Small Donabe Cooking Pot by Nagatani-en
The clay of the Iga region of Mie is famous for its heavy, heat-resistant properties, making it the primary area of Japan for making Donabe. Literally translated as ‘earth pots’, these are classic clay cooking utensils that open a wide range of culinary possibilities, not totally dissimilar to tagine.
These pots are of a relatively small size, and are ideal for single portions of soup, noodle or rice dishes for the table. A meal for one, or as a pot for a starter or small dish to share. Made by Nagatani-en, one of the most recognised, and innovative donabe makers in the Iga region, they are solid and of high quality in use.
Prior to the first time of cooking it is recommended to conduct a process known as ‘medome’ to season the pot. This is straight forward, involves rice, and described in English language instructions included. The pots are suitable for direct fire, but will not work on induction hobs.
The pots here are available in ‘ame’ glaze, a kind of sweet caramel brown. Retaining warmth, they make for a pleasant vessel for soup, or congees or other dishes for winter or in fact any other season.
They weigh 1.2kg, and are 20cm in width when including the handles (the cooking space diameter is around 13cm), the height is 13.5cm from the base to the top of the lid. They hold around 800ml in volume.
Includes English and Japanese language instructions, and some recipe introductions in English.