Donabe Rice Clay Pot (S)

Donabe Rice Clay Pot (S)


Made from clay and glaze native to the Iga region, Iga-yaki is one of Japan’s most renowned traditional ceramics. With ashed clay originating from the bottom of Lake Biwa, the clay pot holds high absorbency and heat retention properties. The thick-walled pot continues to cook the food inside for up to 20 minutes after it has been taken off the stove or out of the oven. Traditionally used for steaming rice, it can also be used for making slow cooked stews, tajines, and other dishes.

The 'Donabe Clay Pot' comes with a clay trivet and wooden spatula.

Dimensions: 24 x W30 xH18cm

Volume: 1.5L, 3 rice cups

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.

Daily Care:
- 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.

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