This is a very classic-style donabe which you can use for many different kinds of dishes. In Japan, almost every household has at least one classic-style donabe and use it to cook a variety of hot pot dishes including shabu shabu and sukiyaki on tabletop with your family and friends. The classic-style donabe is also ideal for stewing or braising. Because Iga clay has the higher heat-resistance, you can cook with it over gas range or in the oven.
The shallow inner body has the beautiful swirl design with the rustic shiny touch.
“Wabi-sabi” rustic beauty
The glaze on the surface has the classic rustic Iga-yaki look. The bumps and spots which sometimes look like unfinished or small cracks are what we appreciate as “Wabi-sabi”…esthetic of incomplete or non-perfect character.
True “Terroir” of Iga
One of the reasons which make Iga-yaki donabe (Iga-style clay pot) so special is the clay.
Iga region, where this donabe is from, used to be the bed of Lake Biwa in the pre-historic time. The clay from this region naturally has the higher level of heat-resistance, therefore the potteries for the open-flame use have been made in this region for many hundreds of years. Because the clay from Iga consists of higher content of carbonated organisms from the pre-historic time, the clay which makes Iga-style donabe is generally porous. Therefore, it “breathes” during cooking. When cooked with Iga-style donabe, porous clay benefits the donabe to retain the heat fully before it’s penetrated to the core of each ingredient in the donabe. Also, the glaze of the surface of the donabe promotes the far infrared radiation (FIR) when heated. This FIR also helps the heat to slowly reach each ingredient for the even cooking.