Single-serving earthenware pot (Donabe) made using the traditional Mashiko pottery technique of Tochigi Prefecture, Japan.
Compared to metal pots, which heat up and cool down easily, earthenware pots slowly transfer heat. It brings out the natural sweetness of the rice and makes each grain fluffy.
It can be used not only for cooking rice, but also for boiled eggs, steamed vegetables, cheese fondue, a small hot pot meal, etc.
- The double-layered lid prevents boiling over
- The inner lid be used to measure 1 cup of rice and water
- The outer lid can also be used as a rice bowl to serve
※Earthware pot is supposed to be used on gas stovetops use only.
What's Donabe?
Donabe, which means earthen pot, are pots made out of special clay for use over an open flame in Japanese cuisine. Originally, it was an unglazed pot, but nowadays it is usually a two-handled pot made of thick ceramic with a shallow bottom and a lid.
It has a high heat-retaining capacity and is used for one-pot dishes, nabeyaki udon, and other dishes.
Made by 150 years old Pottery Tsukamoto
Established in 1864, Tsukamoto is one of the oldest potteries in Mashiko, Tochigi Prefecture Japan, one of the most famous pottery production areas.
Tsukamoto also makes the famous pot-type Ekiben (Bento for train travellers) containers in Japan.
This earthenware pot is also made using the same technique that has been handed down in the region.
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