Individual Donabe for Zosui and Everyday Cooking
This compact and round donabe is ideal for making zosui (Japanese rice porridge), as well as individual servings of soup, stew, and other everyday dishes. The individual-size donabe comes with its own bowl, which doubles as the lid while cooking and can also be used for serving. Finished with a classic Tenmoku (天目) glaze, an iron-based glaze known for its deep black to brown-black tones, the donabe has a warm, rustic appearance. The glossy bowl sits against the soft matte finish of the pot, and the exposed clay at the base and rim adds a natural accent. Its compact size makes it an easy donabe to reach for in everyday cooking, especially when preparing a meal for one.
Aoi Seitosho – Banko-yaki Makers Since 1946
Aoi Seitosho was founded in Yokkaichi, Mie Prefecture, in 1946 as a producer of Banko-yaki. From its early days, the family-run kiln has explored new possibilities for donabe, including the development of individual-size donabe. Today, the kiln is led by Taiji Mizutani, who carries on this spirit while drawing on extensive training in traditional ceramic techniques.
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.
Ideal for 1 person
- Size: 5.9” diameter x 4.9” high | 15 cm diameter x 12.5 cm high | – including lid
- Capacity: 0.7 qt | 700 ml
- Weight: 1.7 lbs | 0.8 kg
Material: Clay
Producer: Aoi Seitosho
Origin: Mie, Japan
Included in the package: Donabe (pot and bowl, which doubles as the lid)
Usage and Care
- This donabe is made with highly heat-resistant clay for use over direct flame (gas stove top).
- Never use for deep-frying (such as tempura), as this may cause a fire.
- 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.
- 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.
- After use, wash the donabe well and let it dry completely in a well-ventilated place before storing, to prevent mold and odor.
