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Black Donabe
by Dorakugama
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.
Black Donabe
by Dorakugama
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.
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Item Dimensions
xsml 28.5cm, sml 32cm, med 34.5cm, lrg 41cm
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Country Of Origin
Japan
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International Shipping
If in stock, ships in 2 business days
About Dorakugama
Masatake Fukumori is the 7th generation owner of Dorakugama. With the belief that “no beautiful things are born where life and work are separated,” he began to make tableware by hand. The Iga clay is said to have the quality of being resistant to heat, as it was the bottom of Lake Biwa 4.5 million years ago. Fukumori makes donabes known for their quality of enhancing ingredients, using Iga clay that is born from a life that has exchanged words with flowers, trees, rice, vegetables, meat, river fish, and enjoying nature’s bounty with a powerful and gentle soul.