Stir-fry, steam-fry, roast, stew, 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.
Unlike most kinds of donabe (Japanese clay pot), you don’t need to season Fukkura-san, by making the porridge in it before it first use. Once it’s rinsed and dried, your Fukkura-san is ready to be used.
To Use Fukkura-san HOT (for Gas Range)
You can cook with or without the grate or lid. With the lid on, the effects of the far-infrared rays (FIR) and the porous clay cooks evenly to the core of the food, and seals all the good flavors inside. The meat and fish can 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. Grate can be set into the skillet, and you can roast ingredients over stove-top. The skillet of Fukkura-san can also be heated when it’s 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 pan and close the lid. It’s ideal for serving the cold food such as sashimi, fruits salad, cold noodles, etc.
The lid of Fukkura-san can also be used as a serving bowl for both hot and cold food.
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.
Ideal for 3 – 5 servings
- Size: 12.5” diameter x 6.5” high (31.5 cm diameter x 16.5 cm high) – including lid
- Capacity of the skillet: 16 oz (500 ml)
- Skillet depth: 2” (5 cm)
- Weight: 6.5 lbs (3 kg)
Ideal for 2 – 3 servings
- Size: 10” diameter x 5.5” high (25.5 cm diameter x 14 cm high) – including lid
- Capacity of the skillet: 12 oz (350 ml)
- Skillet depth: 1.75” (4.5 cm)
- Weight: 3.3 lbs (1.5 kg)
Ideal for 1 – 2 servings
- Size: 8.7” diameter x 5.1” high (22 cm diameter x 13 cm high) – including lid
- Capacity of the skillet: 8 oz (250 ml)
- Skillet depth: 1.5” (4 cm)
- Weight: 2.2 lbs (1 kg)
Origin: Iga, Japan
Included in the package: toban (skillet), inner metal grate, 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 microwave safe (without the grate).
- Hand wash only.
- This donabe doesn’t need to be seasoned before its first use.