Nagatanien Igamono Steam Pot Donabe

“DONABE” is Japanese traditional earthen cookware setting over heat. “DO” means clay, and “NABE” means pot.

It's a traditional Japanese clay pot, distributes heat slowly and retains it much longer than metal cookware. This allows foods like rice and vegetables to cook gently at stable temperatures (around 40–60°C) for extended periods. At these temperatures, starch breaks down more slowly, enhancing the natural sweetness and flavour of the ingredients.

Iga clay from Japan’s Iga region is prized for its superior heat resistance and is traditionally used to craft Iga-yaki cookware.

It was once the bed of Lake Biwa around 4 million years ago. The clay from this area is naturally rich in prehistoric fossilized microorganisms, which burn away during firing to create a porous structure.

This porosity gives the donabe excellent heat retention—it warms gradually and cools slowly, maintaining a steady, even heat. Combined with a special glaze that emits far infrared rays (FIR), similar to the effect of glowing charcoal, the donabe gently cooks ingredients to their core, locking in moisture and flavor.