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Ibushi Gin

Ibushi Gin

Donabe Smoker

$ 275.00
  • Usually ships within 3 business days.
  • Free shipping with purchase of $375 or more! (within Continental US only)
  • Our minimum order is $35.
 Contact us if you wish to make an appointment for pick up at our location in Los Angeles.

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  • Size: W27 cm (10.75") diameter x H20 cm (8")
  • Capacity: 2,400 ml (about 10 cups)
  • Weight: 5.7 kg (about 12.5 lbs.) including the trivet

Donabe Smoker, "Ibushi Gin"

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.

Homemade professional-quality smoked dishes at your dinner table.

Easy and Delicious:
Indoor Smoking with this unique Donabe Smoker, "Ibushi Gin"

This uniquely designed Iga-yaki donabe smoker allows you to make the professional quality smoked dishes with the easy preparations at home. By pouring the water between the donabe body and lid, the lid becomes tightly sealed without releasing the smoke outside.

With this sealing effect, the smoky aroma can stay inside of the donabe to flavor the ingredients with the small amount of smoke chips. Because the glaze of the donabe promotes the Far Infrared Radiation (FIR) effect when heated, delicious smoked dishes can be ready in about 30 minutes. (*Smoke time may vary depending on the size of ingredients and heat level.)

Suggested Ingredients

  • Meat (Beef, pork, chicken, sausage, etc.)
  • Seafood (Salmon, scallop, shrimp, etc.)
  • Mushrooms (Various kinds including king oyster mushroom, shimeji mushroom, maitake mushroom, etc.)
  • Vegetables (Asparagus, scallion, grilled pepper, etc.)
  • Boiled eggs, Swiss cheese, nuts, fish cakes, etc.

Unlike most kinds of donabe (Japanese clay pot), you don’t need to season this Donabe Smoker, "Ibushi Gin", by making the porridge in it. Once its’ rinsed and dried, your "Ibushi Gin" is ready to be used.

Basic Smoking Instructions for Donabe Smoker, "Ibushi Gin"

  1. Line the bottom of "Ibushi Gin" with aluminum foil. Place a handful of smoke chips (about 1/3 oz or 7-10 g).

    By lining the bottom with aluminum foil, it will make the cleaning easier.

  1. Set the ingredients on the grates so that each ingredient won’t overlap each other.

    Cut the ingredients into smaller pieces if necessary. Wipe off excess moisture or grease, if any, with paper towel.

    If you like, season the ingredients to your taste, with salt, coarse pepper, etc.

    Because the lower level grate will become hotter, we recommend that you set the meat or thicker ingredients on the bottom level grate.

  1. Set "Ibushi Gin" (with the ingredients) over high heat on the gas stove top (medium-high heat for the professional use high-calorie burner). Once the smoke chips starts releasing smoke (approximately 7-8 minutes), cover with lid.

    Make sure the donabe sits flat on the stove.

    Do not light the smoke chips directly with flame.

  1. Once the smoke starts to come out of the rim of the donabe body (approximately 5-6 minutes after it’s covered with lid) fill the rim with the water. Turn off the heat. (Or, wait for additional 2-3 minutes if you want extra cooking time before turning off the heat.)

    The water shouldn’t overflow from the rim.

  1. Let it sit with the lid on for 20 minutes. The ingredients are ready to eat!

    The ingredients will continue be smoked/ cooked with the carry-over smoke heat after the heat is turned off. Make sure not to open the lid meanwhile. The smoking time may vary depending on the type/ size of ingredients. Adjust the smoking time according to your preference.

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 include Donabe body (bottom), lid, smoke grate x 3, Japanese sakura (cherry blossoms) wood smoke chips (about 3.5 oz), and ceramic trivet
  • The package also includes an English instruction sheets
  • Not suitable for dishwasher

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