Ibushi Gin

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 it’s rinsed and dried, your Ibushi Gin is ready to be used.

• This uniquely designed donabe smoker makes the easy stove-top home smoking possible. By pouring the water in the reservoir 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 Ray (FIR– the same effect as how the glowing charcoal cook ingredients without direct flame) effect when heated, delicious smoked dishes can be ready in about 15 - 30 minutes. (*Smoke time may vary depending on the size of ingredients and heat level.)
• Large-size comes with 3 tiers of grates - it's more versatile as you can cook either a small amount or large enough amount to cook a dish to share (usually up to 4 servings). Small-size comes with 2 tiers and the capacity is quite small - it's ideal for making a single serving dish or mini bites for an appetizer (2 - 3 servings).
• Without the grates, you can also use Ibushi Gin as a classic-style donabe for making soup, stew, hot pot, etc. However, please note that the smoke aroma tends to stay inside of the donabe after smoking, so the aroma could affect the flavor of your dish if you use it for cooking a dish other than smoking. But, it could give a nice effect for certain dishes, if you want to add some smokey nuance to your stew, etc.!

• Meat (Sausages, chicken wings, pork shoulder, etc.)
• Seafood (Salmon, scallop, shrimp, etc.)
• Vegetables and Mushrooms (Asparagus, nuts, shimeji mushrooms, king oyster mushrooms, etc.)
• Boiled eggs (peeled), cheese (depending on the kinds), fish cakes, etc.

Variations are endless. See Basic Donabe Smoking instructions in our Happy Donabe Life recipe page.

1. Line the bottom of the donabe with a piece of aluminum foil. Place some smoke chips.

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

3. Set the donabe (with the ingredients) over high heat on the gas stove top. Once the smoke starts to come out of the smoke chips (approximately 4 – 6 minutes), cover with lid.

4. Fill the reservoir of the base about half way with water, and continue to smoke (for 6 – 8 minutes for large Ibushi Gin, 5 – 7 minutes for small Ibushi Gin, 4 – 5 minutes for mini Ibushi Gin).

5. Turn off the heat, and let it sit with the lid on for 20 minutes (3 – 4 minutes for mini Ibushi Gin). The ingredients will continue to be smoked and cooked with the carryover heat.

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.

• Size: 10.75” diameter x 8” high (27 cm diameter x 20 cm high) – including lid
• Capacity: 2.4 qt (2,400 ml)
• Weight: 12.5 lbs (5.7 kg) – not including the trivet

• Size: 9" diameter x 7.25” high (22.5 cm diameter x 18.5 cm high) – including lid
• Capacity: 1.2 qt (1,200 ml)
• Weight: 6.6 lbs (3 kg)

Material: Clay
Producer: Nagatani-en
Origin: Iga, Japan
Included in the package: Donabe (bowl and outer lid), metal grate (x 3 for large, x 2 for small), ceramic trivet, 3.5 oz (100 g) bag sakura (cherry blossom) wood smoke chips, 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.
• This donabe doesn’t need to be seasoned before its first use.
• This donabe can also be used for other cooking methods, such as making soup, stew, and roasting. However, please note the remaining smoke aroma could affect the ingredients you cook in it.

Domestic Orders

• Usually ships out in-stock items within 3 business days of order.
• We use FedEx, USPS Priority Mail, or USPS First Class Mail to ship our products, depending on the size and weight of the package.
• Read about the shipping information and terms in our Customer Service Page.
• Free shipping with purchase of $375 or more! (Within Continental US only. Total purchase amount to qualify excludes free shipping offer items.)

International Orders

• This item is not available to ship outside of the US.
• Please note if this item is included in your order, shipping method or price won't show in the check out page, and you won't be able to proceed to check out.