Tagine dish - Black
Donabe in the shape of a tagine by KAMADOSAN, made in Iga, Japan, from black ceramic resistant to direct heat. Diameter 31.5 cm, multifunctional: covered cooking, gas grill, cold storage, and table presentation.
BLACK FUKKURASAN TAJINE DISH
Donabe-style tajine, the multifunction cooker made by NAGATANIEN.
The FUKKURASAN is designed for multiple uses: cooking, refrigeration, decoration, to actively integrate into your daily life. Far from cluttering your cupboards, it will help make mealtime a moment of pleasure and sharing!
The different cooking methods:
- covered cooking
- gas grill
Ecological refrigeration
- food is kept cool (with dish and lid pre-soaked in water)
- food preservation without plastic wrap
Decoration:
- the lid and dish also serve as presentation pieces (fruit basket, etc.)
In Iga, a tool called "houroku" was made that was placed on the fire; it was very heat-resistant and allowed gentle heat transfer to the core of the food. NAGATANIEN drew inspiration from these ancient properties of Iga earth and combined them with the tajine to design the FUKKURASAN.
The lid creates perfect steam cooking conditions by collecting the water contained in the food. The outer pattern called "tobikanna" increases the surface area while the spiral glazing reveals the clay for better water absorption. The inner spiral allows better circulation of vapor heat.
- Material: Iga clay and glaze
Original instructions and recipe ideas in Japanese. Instructions in French provided.
WARNING: please read the usage and care precautions carefully before first use.
Also explore: Kamadosan, Japanese Cookers and Kitchen.
Features
- Dimensions
- diameter 31.5 cm
- Color
- Black
- Origin
- Iga, Japan
Usage & Entretien
Oven cooking (without a lid)
Heat sources: Gas, microwave, and oven
Slight cracks called "kanyu" may be visible on the surface; these are normal and pose no risk when using the FUKKURASAN.
Do not leave uneaten food inside
Do not soak in water
Wash with water and dish soap
Do not put in the dishwasher
Dry thoroughly upside down to ensure the bottom dries well (risk of mold)
Do not cool abruptly by placing the hot cooker on a cold surface or running it under cold water (risk of cracks)
Handle with oven mitts while the cooker is hot
Never place on a flammable surface
Do not use for frying (since the clay is porous, oil could drip onto the flame)
A land that breathes, a warmth that takes its time
In Iga, the soil is called "the breathing earth." It allows for a gentle rise in temperature and good heat retention. In the past, houroku was made there, a tool placed on the fire, highly resistant to heat and able to transmit it to the core of the food. Nagatanien draws inspiration from these ancient properties for its cookers, including the Kamadosan, the result of over three years of research. The outcome is captured in a simple gesture: a dish that cooks slowly and then arrives at the table just as it is.
Expertise
What a donabe made of Iga clay changes
The land of Iga
The Kamadosan is made from Iga clay, known as "the breathing earth." It allows for a gentle rise in temperature and excellent heat retention.
Slow cooking
The heat spreads evenly and reaches the core of the food. The ingredients slowly develop umami without breaking down.
The lasting heat
Once heated, the donabe stays hot for a long time. The dish continues to cook off the heat and arrives at the table still warm.
The Legacy of Houroku
In Iga, they produced the houroku, a utensil placed on the fire. Nagatanien incorporates this heat resistance and gentle heat transfer into its cookers.
Three years of development
The Kamadosan combines Iga clay and glazing, with a double-lid system pierced with carefully placed holes. It took more than three years of research to cook rice without constant supervision.
An everyday object
At Nagatanien, every cooker is used daily. The Fukkurasan, for example, goes from cooking to refrigeration and then to presentation: the lid and the dish are also used at the table, rather than sitting unused at the back of a cupboard.