Aromatic soup and stew for the tabletop service
Beautiful curves and texture, Miso-shiru Nabe is designed for everyday soup and stew cooking. The handy body is perfect for serving quick soup at the table. Also, with the extra-thick body, Miso-Shiru Nabe is great at slow cooking dishes such as stew, braising meat, or even oven-baked beans. This donabe can be heated without liquid inside, so you can sauté, stir-fry or roast ingredients in it, too. The gentle and steady heat distribution of Miso-Shiru Nabe can help the ingredients to slowly develop umami (savory flavors) without the ingredients falling apart.
Miso-Shiru Nabe builds the heat and stays hot for a long time
Its extra-thick body gives Miso-Shiru Nabe the incredibly high level of heat retention ability. The food inside of the donabe continues to cook for a while after turning off the heat, and stays hot for a long time. You can bring hot Miso-Shiru Nabe to the table, and even after 15 minutes, you can enjoy the hot serving of soup or stew.
Miso-Shiru Nabe means "miso soup pot"
Rice and miso soup make the heart of Japanese people’s traditional meal. This donabe was named Miso-Shiru Nabe because this donabe is an ideal tool to cook and serve something to warm your heart every day.
Design Details for More Effective Cooking and Easier Use
This donabe is designed pretty handy so it's easy to carry and clean. You will also notice that the lid can slide slightly between the rims of the donabe (i.e. it's not a very tight fit). This way, you can control the amount of steam you want to let go by sliding the lid during cooking when necessary. Also, there is a small "dip" for resting a ladle along the rim for serving.
True “Terroir” of Iga
Iga region, where this donabe is made, used to be the bed of Lake Biwa about 4 million years ago. The clay from this region is naturally highly heat-resistant and has been used for open-flame cooking for many hundreds of years. This clay consists of a high level of pre-historic fossilized microorganisms that leave the clay porous when fired. The porous body gives the donabe remarkable heat-retention ability. The donabe gradually builds the heat when it’s heated, then it cools down very slowly after the heat is turned off. This, along with the glaze that promotes the far infrared rays (FIR – the same effect as how the glowing charcoal cook ingredients without direct flame) when it’s heated, allow the donabe to produce a gentle, steady heat that penetrates to the core of each ingredient. The effect is ingredients are cooked evenly with all the flavors sealed inside.
Authentic Iga-yaki pottery by Nagatani-en
Iga-yaki (Iga-style) pottery is one of Japan’s most highly-regarded traditional ceramics and is said to have originated in Iga, Mie-Prefecture in the late 7th Century. This donabe is made by Nagatani-en, a leading producer of authentic Iga-yaki pottery since 1832. At Nagatani-en, each donabe is made by hand with care and it takes about 2 weeks to produce an individual donabe. Nagatani-en’s Iga-yaki products have been loved by both professionals and home cooks in Japan.
Your donabe develops its character as it ages
As you use your donabe over and over, it develops character and that’s something to be welcomed.
- The very thin cracks could appear on the surface (glaze) of the donabe. It’s called “kannyu” in Japanese and the cracks run like veins. They are the naturally developed cracks on the glaze and won’t affect the function of the donabe.
- Once you start using the donabe, the bottom part starts to change its color and black spots (like burned spots) could appear. It’s also the part of developing the character and the donabe is safe to use. However, if the bottom part seems to get too black too quickly, the heat you use might be too high. In this case, we suggest that you use the donabe over lower heat level.
All the donabe and Iga-yaki products made by Nagatani-en are hand-crafted with care, so every piece is unique and no two pieces are identical. There are slight variations within the color/ shade, shape/ curve, and patterns, among pieces, and that makes each piece so special. Also under different lighting and angle, the actual color shade and nuance may also appear slightly different from the photos in the product page.
Large
Ideal for 3 – 4 servings
- Size: 9” diameter x 6.1” high (23 cm diameter x 15.5 cm high) – including lid
- Capacity: 1.6 qt (1600 ml)
- Weight: 6.6 lbs (3 kg) – not including the trivet
Small
Ideal for 1 – 2 servings
- Size: 7.5” diameter x 5.1” high (19 cm diameter x 13 cm high) – including lid
- Capacity: 0.8 qt (800 ml)
- Weight: 4.4 lbs (2 kg)
Material: Clay
Producer: Nagatani-en
Origin: Iga, Japan
Included in the package: Donabe (bowl and lid) and English instruction sheet.
Usage and Care
- Ideal for gas stove top use. This donabe is not suitable for electric or induction cooktop.
- This donabe can be heated while it’s empty.
- Oven-safe (up to 500℉/ 250℃). This donabe is not suitable for microwave.
- Hand wash only.
- Before the first use, this donabe must be seasoned (How to Season Donabe).
