Ame-yu Small Donabe Clay Pot

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Classic-style Multi Purpose Donabe Claypot

Small- Ideal for 1 – 2 people

Dimension: W 22 × D 18.5 × H 11.5 cm ( including lid)

Capacity: 0.75 ltr

Weight:  0.95kg

This is a 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. You can use it over gas stove top or in the oven. Iga-yaki donabe is known for its durability and perfect for everyday cooking.

This small size donabe bowl is perfect for cooking and serving ramen, jjigae stew or soup.

The name Ame-Yu refers to the glaze that has  a shiny deep amber or licorice hue. It’s also one of the most historic types of glaze in Japan and gives beautiful texture to pottery. 

Wonderful durability

Donabe from Iga is also known for its great durability. With your tender care, donabe can last for a long time. It will only add the nicer character to it.

All the donabe and Iga-yaki products  are hand-crafted with care, so every 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 angle, the actual color shade and nuance may also appear slightly different from the photos in the product page. 

 

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 flavours sealed inside.

 

Care Instructions

This donabe develops its character as it ages over time and use.

The very thin hairline cracks could appear on the surface (glaze) and exterior bottom of the donabe. These hairline cracks are known as “kannyu” in Japanese and they do not affect the function of the donabe. Kannyu is appreciated by the wabi-sabi aesthetic. It is a desired feature in Japanese pottery and is a characteristic of wabi-sabi.

The naturally developed cracks are a primary feature of hand made pottery vessels made naturally without using petalite.  Mass-produced ceramic with added petalite will not develop hairline cracks on the glaze surface and have a perfect homogenous sheen.

With use over time,  the bottom part starts to change its colour and black spots (like burned spots) could appear. It’s also the part of developing the character and the donabe is safe to use. However, if the bottom part seems to get too black too quickly, the heat you use might be too high. In this case, we suggest that you use the donabe over a lower heat level.

If rice was left in the claypot overnight or longer with acrid smell or mold growth,  fill up the claypot to 80% of its maximum capacity with a handful of green tea leaves and water and bring to a boil. Tea leaf has an antioxidant effect. To get rid of stubborn mould growth, clean surface with 5 tablespoons of rice vinegar.

Material: Clay

Origin: Iga, Japan

Ideal for gas stove top use.

This donabe is NOT suitable for electric or induction cooktop.

Oven-safe (up to 500℉/ 250℃).

This donabe is NOT suitable for microwave.

Hand wash only.

Do not cool the pot rapidly, or cracking may occur.

Before the first use, this Donabe must be seasoned according to 'medome' process - instructions provided.