Donabe Rice Clay Pot (L)

Donabe Rice Clay Pot (L)


The Donabe is a traditional earthenware clay pot made for slow-cooking. These one-of-a-kind pots are handmade from locally sourced clay and signature green ‘bidoro’ glaze from the Iga region in Mie prefecture. The clay is highly porous and resistant to heat by nature, making the pots very durable with even heat distribution properties and high absorbency. The Donabe has long been beloved in Japanese households for its simplicity of form and practicality. It is characterized by its rugged imperfection and rustic “ear" lugs (katamimi), and the ‘bidoro’ glaze give the pots a glass-like texture and earthy tone that is specific to earthenware made from the region.

As a pot used for everyday cooking, the Donabe is ideal for making one-pot dishes such as hot pots, shabu-shabu, stews, tajines or cooking rice. It is typically enjoyed as a centrepiece of the dining table that brings families and friends together for an intimate meal. The contemporary range of donabe clay pots are well adapted to be suitable for the modern kitchen and it is a versatile cookware for making a wide array of Western style dishes.

The Donabe Rice Clay Pot is a classic item of the Japanese kitchen. This multifunctional clay pot comes with a double-lid feature that is designed to gently retain heat and prevent the contents from falling over. The double-lidded pot also functions as a pressure cooker, making it ideal for cooking the perfect steamed rice and other slow cooking dishes.

This Donabe rice clay pot comes with a stylish clay trivet and wooden spatula, which is suitable for use when serving straight to the dining table for a heartwarming meal shared in group settings. This Donabe is suitable for use on a gas hob or oven.

Volume: 2.5L, 5 Rice Cups

Dimensions: Ø32.5 x 26 x H21cm

Material: Porous Clay from Iga

Place of Origin: Iga, Japan

Seasoning | Before First Use:
The donabe requires seasoning (called ‘medome’) before first use. To season the clay pots, first cook Omoyu, or rice porridge. The rice starch formed when cooking rice porridge will fill the pores of the clay and prevent the absorption of water, allowing for long-lasting use and durability. Prepare rice in a bowl by running it under cold water and rinse the rice together until the rice water is formed. Bring to boil on medium heat and cook the porridge for 20 minutes. Let it cool for 1 hour. Discard the porridge and rinse the pot with water. Dry with a clean cloth and allow the pot to air dry completely before first use. When fine cracks start to appear on the surface or if there is any leakage, it is recommended to repeat the seasoning process.

Instructions for Care:
After use, gently hand wash in lukewarm water using mild soap and a natural-bristled brush such as a tawashi. Dry well after each use and remove any excess moisture with a clean, dry cloth and leave it flipped upside down overnight. Store in a cool, dry place to prevent mildew growth.

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