Clay smoker with 3 tiers - Ibushi gin

 CLAY SMOKEHOUSE WITH 3 FLOORS - IBUSHI-GIN L

This smoker allows you to prepare delicious dishes in a friendly atmosphere, at the table on a gas stove. Enjoy the beauty of the object during cooking and share the excitement of the dish once it's ready!

An easy use that opens up new flavors, with just a handful of chips. Vary and adapt the woods for an optimal result.

This Donabe also supports cooking without water (unlike other cookers), for your roasts, sweet potatoes, or potatoes. 

The Iga clay, known as "the breathing clay," allows for a gentle rise in temperature and good heat retention, but in a traditional "donabe," this cooking requires constant monitoring to prevent the water from overflowing. The "Kamadosan" is the result of over 3 years of research to avoid this delicate monitoring. It combines this Iga clay with glazing, and it has a double lid system with a number of strategically placed holes... 

FEATURES

• Cooker supplied with its Iga clay trivet and a bag of cherry wood chips.
• Fire: Gas only
• Material: Iga clay and glaze
• Dimensions: diameter 27 cm x total height 20 cm
• Poids : 5.7kg
• Made in Iga, Japan

USE & MAINTENANCE

INTERVIEW

The IBUSHI-GIN simply needs to be washed and dried before its first use (there is no need to make Okayu, unlike other clay cookers).

• Do not leave uneaten food
• Do not soak in water
• Wash with water and dish soap
• Do not put in the dishwasher
• Dry upside down to ensure the bottom dries well (risk of mold)
• Do not cool down abruptly by placing the hot cooker on a cold surface or by running it under cold water (risk of cracks)
• Handle with pot holders while the cooker is hot
• Never place on a flammable surface
• Do not use for frying (the earth being porous, the oil could fall onto the fire)

USE

1- Dispose of the shavings and aluminum

Prepare 2 aluminum squares of about 10 cm. Place the first square at the bottom of the smoker. Add 1 handful of chips (7g). Form a small hollow plate with the 2nd square and place it on the chips.

Attention, it is important that the 2nd square does not touch the walls to allow smoke circulation. A hollow plate must be formed to collect the water and cooking fats that would extinguish the combustion.

2- Arrange the food

Wipe each food item carefully to remove any excess water and grease. Arrange the foods without stacking them. The thicker meats and foods should be on the lowest rack where the heat is strongest. The rack with hooks is the middle level that attaches to the edge of the cooker.

3- Cooking

Without putting the lid on, place the smoker over a strong fire. As soon as the smoke appears (after about 4-5 minutes), put on the lid and pour water until it fills the rim all around.

Attention, you must wait for the smoke to come out from under the lid before adding the water. Turn off the heat after 5 to 6 minutes, then let it cook in the smoke and heat for about 20 minutes.

THE MANUFACTURER AND THE IGA LAND

Nagatanien, founded in 1832, is the most important of the Iga-yaki kilns (traditional Japanese pottery dating back to the 7th century). Their wish is to continue to keep Japanese culinary art alive by adapting to today's life. Their donabe is a best seller that has received the Good Design Awards in Japan. 

Historically, the Iga region was a lake bed. Its unique soil is thus composed of very ancient seabeds that create air bubbles during cooking. It is these air bubbles that allow the Iga soil to breathe and retain heat better than any other soil. Moreover, this soil withstands very high temperatures; that is why the donabe can be placed directly on the flame without cracking.