Region in Japan: Iga - Mie Prefecture

Unique Features: Made with Iga clay that contains microorganisms which burn away in the kiln and create tiny porous holes within the ceramics. This porosity creates extra air circulation and honors antique cooking methodology.

Care Instructions: Season your donabe prior to use by filling your donabe with starchy rice water, bring to a boil, let simmer for 15 minutes, let your donabe cool completely, dispose of rice water, rinse and let your donabe dry for 24 hours before storing or use. Never let your donabe soak or remain wet for an extended period of time.