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- Size: 31.5 cm (12.5") in diameter x H17.5 cm (7")
- Capacity of the skillet part: 500 ml (about 2 cups)
- Weight: 3 kg (about 6.5 lbs.)
Tagine-style Donabe, "Fukkura-san"
Authentic Iga-Yaki pottery, by Nagatani-en from Iga, Japan.
Iga-yaki is one of Japan’s most highly-regarded traditional ceramics, which is said to have originated in Iga, Mie-Prefecture in late 7th Century. Nagatani-en, founded in 1832, is the leading producer of Iga-yaki potteries. Nagatani-en’s product has been loved by both professional chefs and home cooks.
Stir-fry, steam-fy, roast, stew, smoke, etc…"Fukkura-san" is a versatile and unique cooking tool which can work with different cooking methods.
"Fukkura" means "fluffy" or "tender" in Japanese. This donabe can cook the meat and fish juicy and tender.
To use "Fukkura-san" HOT
You can cook with or without the grate or lid. With the lid on, with the effects of the far-infrared radiation (FIR) and the porous clay, this donabe cooks evenly to the core of the food, and seals all the good flavors inside. The meat and fish become succulent just like they are grilled over charcoal. Even after turning off the heat, "Fukkura-san" retains the heat very well and the ingredients continue to cook with the carry-over heat for the next 5-10 minutes.
The grate can be used to roast vegetables, etc. or for smoking if you put the smoking chips under the grate. The skillet of "Fukkura-san" can also be heated empty (with or without the lid on), unlike other kinds of donabe.
To use "Fukkura-san" COLD
"Fukkura-san" can work as a mini table-top "fridge" with the effect of the heat of vaporization. To maximize the effect, soak both parts of "Fukkura-san" in water (about 3 minutes) beforehand, then make a layer of the ice cubes on the skillet and close the lid. It’s ideal for serving the cold food such as sashimi, fruit salad, cold noodles, etc.
Unlike other donabe products, "Fukkura-san" doesn’t need to be seasoned before you start using it for the first time. Once it’s rinsed and dried, "Fukkura-san" is ready to cook!
The lid of "Fukkura-san" can also be used as a serving bowl for both hot and cold food.
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.
General Product Information
- Clay Pot (Ceramic)
- Made by Nagatani-en
- Origin: Iga, Japan
- The parts consist of the skillet (bottom part) metal grate, and the lid
- The package also includes an English instruction sheet
- Not suitable for dishwasher