Terracotta pot for soups and stews - 3/4 people

CLAY POT FOR SOUPS AND STEWS - 3/4 PEOPLE

Aromatic soup and stew for table service
With its beautiful curves and texture, the Miso-shiru Nabe is designed for the daily preparation of soups and stews. The practical body is perfect for quickly serving soups at the table. Additionally, thanks to its very thick body, the Miso-Shiru Nabe is ideal for slow cooking dishes such as stews, braised meats, or even baked beans. This donabe can be heated without liquid inside, so you can also sauté, stir-fry, or roast ingredients in it. The gentle and even heat distribution of the Miso-Shiru Nabe allows the ingredients to slowly develop umami (savory flavors) without breaking down.

The Miso-Shiru Nabe generates heat and stays hot for a long time.
Its very thick body gives the Miso-Shiru Nabe an incredibly high heat retention capacity. The food inside the donabe continues to cook for a while after the fire is turned off, and stays warm for a long time. You can bring the hot Miso-Shiru Nabe to the table, and even after 15 minutes, you can enjoy the hot soup or stew.

Miso-Shiru Nabe means "miso soup pot"
Rice and miso soup are the heart of the traditional Japanese meal. This donabe has been named Miso-Shiru Nabe because it is the perfect tool for cooking and serving something that warms the heart every day.

Design details for more efficient cooking and easier use
This donabe is designed to be easy to transport and clean. You will also notice that the lid can slide slightly between the edges of the donabe (that is, it is not very tight). This way, you can control the amount of steam you want to let escape by sliding the lid during cooking, if necessary. There is also a small indentation that allows you to rest a ladle on the edge for serving.

THE TRUE "TERROIR" OF IGA

The Iga region, where this donabe is made, was once the bed of Lake Biwa, about 4 million years ago. The clay from this region is naturally very heat resistant and has been used for open flame cooking for hundreds of years. This clay contains a large amount of prehistoric fossilized microorganisms that make it porous when fired. The porous body gives the donabe a remarkable heat retention capacity. The donabe gradually accumulates heat when heated, then cools very slowly once the heat is turned off. This, along with the glazing that promotes far infrared rays (FIR - the same effect as glowing charcoal that cooks the ingredients without direct flame) when heated, allows the donabe to produce a gentle and consistent heat that penetrates to the core of each ingredient. The ingredients are thus cooked evenly and all the flavors are preserved inside.

Authentic Iga-yaki pottery from Nagatani-en
Iga-yaki pottery (Iga style) is one of the most appreciated traditional ceramics in Japan. It is said to have originated in Iga, in Mie Prefecture, at the end of the 7th century. This donabe is made by Nagatani-en, one of the main producers of authentic Iga-yaki pottery since 1832. At Nagatani-en, each donabe is handcrafted with care, and it takes about two weeks to produce an individual donabe. The Iga-yaki products from Nagatani-en are valued by both professionals and amateur cooks in Japan.

All donabe and Iga-yaki products made by Nagatani-en are handcrafted with care, making each piece unique and ensuring that no two pieces are identical. There are slight variations in color/shade, shape/curve, and patterns between pieces, and this is what makes each piece so special. Similarly, under different lighting and angles, the actual color shade may also appear slightly different from the photos on the product page.

FEATURES

• Ideal for 3 to 4 servings
• Dimensions: 23 cm in diameter x 15.5 cm in height (9" in diameter x 6.1" in height) - lid included
• Capacity: 1.6 qt (1600 ml)
• Weight: 3 kg (6.6 lbs) - without the trivet
• Material: Clay
• Producer: Nagatani-en
• Origin: Iga, Japan
• Included in the packaging: Donabe (bowl and lid) and instruction sheet in English.

USE AND MAINTENANCE

• Ideal for use on a gas stove. This donabe is not suitable for electric or induction cooktops.
• This donabe can be heated when it is empty.
• Bake in the oven (up to 500℉/ 250℃). This donabe is not suitable for the microwave.
• Hand wash only.

"Your donabe develops its character as it ages."
As you use your donabe, it develops its character and that is something to be celebrated.

Very fine cracks may appear on the surface (glaze) of the donabe. They are called "kannyu" in Japanese and resemble veins. These are cracks that develop naturally on the glaze and do not affect the functioning of the donabe.
When you start using the donabe, the bottom part begins to change color and black spots (like burned spots) may appear. This is also part of the development of character, and the donabe can be used safely. However, if the bottom part seems to be turning too black too quickly, the heat being used may be too high. In this case, we suggest using the donabe at a lower temperature.