Donabe Perfection in One Pot
In Japanese, “donabe” means clay pot. These clay pots have thick clay walls that are porous, allowing heat to build up gradually and making it ideal in retaining heat. Because of this, rice steamed in the donabe does not need to be constantly monitored, so everyone can make sweet and fluffy rice!
This clay pot is special because it is from Iga, an ancient 1200-year-old Ninja village near southern Kyoto. The clay is taken from the bottom of a late called Biwa lake.
It is the Japan’s best claypot for making rice. It’s a piece of history, culture and art of wisdom.