Iga Clay Cooking Pot - Candy Glaze | Nagatani | The Wasabi Company

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The Iga Clay Cooking Pot - Candy Glaze, a dark brown donabe with a matching lid and side handles, is displayed against a white background.
The Iga Clay Cooking Pot - Candy Glaze features handles and a partially open matching lid, shown on a white background.
The Iga Clay Cooking Pot - Candy Glaze is a brown ceramic donabe with lid, perfect for Japanese hotpots. Dimensions: 26.5 cm (W), 15 cm (H), 32 cm (L); capacity: 1600 ml. Made from quality Iga clay for superior heat retention.
The Iga Clay Cooking Pot - Candy Glaze features a round, dark brown design with two small side handles, crafted from Iga clay and shown from above on a white background.
The Iga Clay Cooking Pot - Candy Glaze, a brown donabe with lid, sits atop a closed box against a white background—perfect for preparing Japanese hotpots with traditional Iga clay craftsmanship.
The Iga Clay Cooking Pot - Candy Glaze is a round, brown donabe made of Iga clay with two small side handles—ideal for authentic Japanese hotpots.
The Iga Clay Cooking Pot - Candy Glaze features a brown finish, side handles, and a partially open matching lid, shown on a white background.
The Iga Clay Cooking Pot - Candy Glaze is a dark brown donabe with a lid and two side handles, crafted from Iga clay and shown on a white background—ideal for Japanese hotpots.
The Iga Clay Cooking Pot - Candy Glaze is a ceramic donabe with lid, perfect for Japanese hotpots. It measures 37cm wide, 31cm diameter, 18cm tall, and holds 2700ml.
The Iga Clay Cooking Pot - Candy Glaze, a brown donabe with lid, sits atop a closed box with a white front label—ideal for Japanese hotpots.

Iga Clay Cooking Pot - Candy Glaze

SKU: WSB.NAGATANI.11

Nagatani

£70.00
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Shipping calculated at checkout

In stock
Size

This is a classic everyday style donabe pot you can use for stewing and braising, as well as Japanese hotpots. It can be used either on the gas hob or in the oven and then brought straight to the table.

The Iga clay used to make this pot is composed of fossilised microorganisms, which leave the clay porous when fired. This porosity gives the donabe remarkable heat-retention qualities allowing the donabe to heat up slowly and maintain heat over a long period, even after it has been removed from the heat source.

This effect, coupled with the far infrared heating capabilities, produces a gentle, steady heat that penetrates to the core of each ingredient, resulting in even cooking with all the flavours sealed inside.

Available in 1600ml and 2700ml.

Please note:

  • These pots will need to be seasoned before their first use, see the How To Use section above for the step by step instructions.
  • Our range of Nagatani-en pots are not suitable for induction hobs.

BEFORE USING THE CLAY POT FOR THE FIRST TIME

Before using your donabe for the first time, it is essential to season it - a process known as medome.

Don’t let this put you off. It’s super simple to do and we’ll explain exactly how to do it. Think of it as welcoming the donabe into your home. After all, your nagatani-en pot will serve you and your family for years to come, so enjoy the process of preparing it for a long and happy life.

  1. Ensure the bottom of the clay pot is dry before starting
  2. Fill the pot ¾ full with water - measure the volume of the water.
  3. Add 20% of the water volume in cooked short grain rice and stir well.
  4. Cover with the lid and heat on low to medium heat till starting to simmer.
  5. Remove the lid, turn heat down to low, stir and continue to cook till the rice mixture resembles a paste. Stir from time to time to make sure the bottom does not burn. Do not let the mixture boil.
  6. When the rice has reached the paste stage, you can turn off the heat and leave the mixture to cool
    completely which should take about an hour.
  7. Empty the rice paste and gently rinse your pot and let it air dry.
  8. Your clay pot is now ready to use!

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