Iga Ofuku Donabe Pot
Iga Ofuku Donabe Pot
Iga-yaki (伊賀焼) originates from Iga, Mie in Central Japan. The rough, ashed clay found at the bottom of Lake Biwa holds high absorbency and heat retention properties. Famous for its donabe, which can be used in the oven, Iga ceramic is one of Japan’s oldest and most famous earthenware.
The Iga Ofuku pot resembles a traditional Japanese mask of a woman’s face with a small rounded nose. Also known as Otafuku, which can be translated to ‘much good fortune’, this pot is commonly used during family gatherings and can serve up to four people. Handmade with clay and glaze from Iga, it is ideal for cooking nabe and stews.
Please note that slight variation in sizes and glazing may occur as each pot is handmade.
Dimensions: Ø24 x H15cm
Material: Porous Clay from Iga
Place of Origin: Iga, Japan
Instructions for Care:
A brand new donabe has to be seasoned before its first use because of the naturally porous characteristics of the clay. This step is called ‘Medome’ (目止め) and can be done by cooking omoyu (重湯), rice porridge, in it. The rice starch from the omoyu fills the pores in the pot, which prevents any damage or staining and ensures that the donabe stays in good condition for many years. Small cracks may appear with use, sometimes leading to minor leaks. This can easily be fixed by repeating the seasoning steps.
Before first use / Cracks:
- Place cooked or leftover rice and water in a small saucepan and turn on the heat
- Once the rice grains have turned into paste, transfer the omoyu into the donabe
- Bring to boil on medium-low heat, then turn off the heat. When it cools down, heat it up again and repeat this step two to three times
- Discard the omoyu and rinse the donabe with water. Wipe down with a clean dry cloth and turn it upside down to air dry overnight.
- Wash the donabe with a mild detergent and a tawashi or a sponge
- Rinse with lukewarm water
- Remove any excess moisture with a clean, dry cloth
- To prevent mold, store the donabe facing down in a well-ventilated location.