Rigyo – Donabe Specialists in Yokkaichi
Based in Yokkaichi, Mie Prefecture, Rigyo has specialized in making donabe for decades. With a deep understanding of clay at the heart of their craft, the makers pursue distinctive forms and original glazes, with each piece carefully developed and finished by skilled artisans. Rather than relying solely on established traditions, Rigyo continues to explore new expressions while preserving the essential techniques of Banko-yaki donabe making.
Classic-style donabe for many different purposes
This is a very classic-style donabe which you can use for a wide variety of dishes. In Japan, almost every household has at least one classic-style donabe and most commonly use it to cook hot pot (“nabe”) dishes including shabu shabu and yosenabe on tabletop to enjoy with family and friends. The classic-style donabe is also ideal for stewing or braising.
Ryokuyu-Nanban: Deep Body and Rustic Green Glaze
This donabe features a Ryokuyu-Nanban (緑釉南蛮) finish, combining a deep green glaze with the earthy character of Nanban-style pottery. The natural variations in the glaze and exposed clay create a rustic appearance, giving each piece its own distinctive character.
The added depth gives you extra room for arranging ingredients and greater flexibility for a variety of donabe dishes.
Available in two sizes. The Small (0.8 qt / 800 ml) is a good size for 1–2 people, while the Medium (2.4 qt / 2,400 ml) is ideal for 3–4 people.
Banko-yaki: A Major Donabe-Making Tradition
Banko-yaki (萬古焼) is a celebrated ceramic tradition centered in Yokkaichi, Mie Prefecture, with roots dating back to the Edo period. Yokkaichi Banko-yaki was designated as a Traditional Craft of Japan in 1979. The region became especially renowned for donabe through the development of highly heat-resistant clay suited for cooking over direct heat. Today, approximately 80% of Japan’s domestically produced donabe are made in the Yokkaichi area, making Banko-yaki an important part of Japan’s donabe culture.
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 may begin to change color, and dark spots (like scorch marks) may appear. This is a natural part of the donabe developing character. If the bottom darkens very quickly, the heat may be too high, so we suggest using a lower heat setting.
Every Banko-yaki 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 angles, the actual color shade and nuance may appear slightly different from the photos on this page.
Small
Ideal for 1 – 2 people
- Size: 7.3” diameter x 4.3” high | 18.5 cm diameter x 11 cm high | – including lid
- Capacity: 0.8 qt | 800 ml
- Weight: 2.7 lbs | 1.2 kg
Medium
Ideal for 3 – 4 people
- Size: 9.8” diameter x 6.1” high | 25 cm diameter x 15.5 cm high | – including lid
- Capacity: 2.4 qt | 2,400 ml
- Weight: 5.1 lbs | 2.3 kg
Material: Clay
Producer: Rigyo
Origin: Mie, Japan
Included in the package: Donabe (bowl and lid)
Usage and Care
- This donabe is made with highly heat-resistant clay for use over direct flame (gas stove top) and in the oven.
- Never use for deep-frying (such as tempura), as this may cause a fire.
- Never use for stir-frying, as this may cause the donabe to crack.
- Do not heat the donabe empty.
- Before each use, wipe off any moisture from the outside of the donabe, and start cooking over low heat.
- Clay absorbs water, so do not leave water sitting in the donabe before cooking.
- The donabe is fragile. Please handle it with care.
- Always use pot holders or oven mitts when touching the hot donabe.
- Always use a trivet when placing the donabe on a table, to protect the table surface.
- Do not place the hot donabe directly on a cold surface.
- In rare cases, moisture may seep through the bottom of the donabe. This is not a defect. If this happens, boil the starchy water from rinsing rice in the donabe to seal it.
- Wash soon after use. If broth is left in the donabe, the clay absorbs it, which can cause scorching.
- After use, wash the donabe well and let it dry completely in a well-ventilated place before storing, to prevent mold and odor.
