The Craft of Donabe: What It Is Really Made Of
The Strict Japanese Law on Cookware: Ensuring Donabe Safety and Quality
Donabe, a staple in Japanese kitchens since the Jomon (縄文時代, before ca. 300 BC) and Yayoi (弥生時代, ca. 300 BC - 300 AD) periods, are known for their heat retention and even distribution, making them ideal for simmering, stewing, and steaming.
Many customers are curious about the safety of Japanese clay pots, particularly regarding the materials and glazes used.
In Japan, all items that come into contact with food, including cookware, are regulated under the Food Sanitation Law (Ministry of Health, Labour, and Welfare Notification No. 416 of 2008). Donabe and other heat-resistant pottery are subject to even stricter standards, with limits that are five times more stringent than those set by the Food Sanitation Law.
Below is a summary of key information about donabe, including the types of clays and glazes used in their production.
Two Major Types of Donabe
- Traditional Iga-Style, Shigaraki, Banko, and Tokoname Donabe: Made from porous clay with a rustic design, these donabe may develop cosmetic cracks in the glaze, called kan-nyu (貫入), which are purely aesthetic and do not affect performance.
- Modern Donabe: Produced using advanced manufacturing processes, featuring a glazed interior surface.
The History of Donabe
Donabe became essential in Japanese kitchens, particularly during the Edo period (1603–1868), when local pottery regions like Iga began crafting durable, heat-retaining clay pots. Other regions such as Shigaraki, Banko, and Tokoname also developed their own styles of donabe, each with unique qualities that reflect the local clay and craftsmanship.
Iga-yaki (伊賀焼) Donabe: Made from porous clay formed over 4 million years ago, Iga-yaki donabe from Mie Prefecture are renowned for their excellent heat retention, making them ideal for slow cooking. Their rustic appearance and ability to enhance slow-cooked dishes have made them a staple in Japanese kitchens since the Edo period.
Shigaraki-yaki (信楽焼) Donabe: Originating from Shiga Prefecture, Shigaraki ware dates back to the Heian period (794–1185) and is known for its thick, porous clay. Shigaraki donabe are characterized by their earthy, rustic appearance, often with natural ash glazes. These pots offer superior heat retention, making them perfect for long, slow-cooking methods.
Banko-yaki (萬古焼) Donabe: Banko ware, produced in Yokkaichi City, Mie Prefecture, emerged during the Edo period (mid-18th century). Banko donabe are highly valued for their heat resistance and durability. They are often made from a blend of clay and heat-resistant materials, which makes them especially suited for high-temperature cooking. Additionally, Banko donabe have a smoother finish compared to Iga and Shigaraki styles.
Tokoname-yaki (常滑焼) Donabe: Tokoname ware is one of the Six Ancient Kilns of Japan, with a history dating back to the Heian period. Produced in Aichi Prefecture, Tokoname donabe are known for their refined craftsmanship and smoother finish. While they may be slightly less porous than Iga or Shigaraki donabe, they are still highly functional and excellent for cooking due to their durability and heat retention.
The following table is a major summary of types of donabe and the clay and materials they use. There are too many types to include in a single article.
Types of Clay Used in Donabe Production
| Category | Type of Clay | Features | Main Production Areas |
|---|---|---|---|
| Red Banko |
Produced in Yokkaichi for teapots. Fired in a reducing atmosphere, turning purple- brown. Known as "Shidei." |
Yellow Clay, Mountain Clay, Iron-Rich Clay |
Banko ware, Tokoname ware |
| Stoneware | Also known as stoneware. Vitrified with almost no water absorption, high iron content, lacks translucency. |
Stoneware Clay, Feldspar, Silica Sand |
Banko ware, Mino ware, Tokoname ware |
| Low-Fire Porcelain |
Fired at lower temperatures than general porcelain, with high whiteness when fired in an oxidising atmosphere. |
Kaolin, Feldspar, Nezuelin |
Banko ware |
| Porcelain (Sericite- Based) |
Uses sericite-based pottery stone, with high translucency due to its glass content. |
Izumiyama Pottery Stone, Amakusa Pottery Stone, Gairome Clay |
Arita ware, Hasami ware, Tobe ware, Kutani ware |
| Porcelain (Feldspar- Based) |
Feldspar-based clay produced in the Mino and Seto regions, slightly less translucent than porcelain made from pottery stone. |
Gairome Clay, Mokuseki Clay, Saba Clay, Seto Clay |
Mino ware, Seto ware |
| Alumina- Reinforced Porcelain |
Contains alumina instead of quartz to increase strength, three times stronger than ordinary porcelain. |
Gairome Clay, Mokuseki Clay, Feldspar, Alumina |
Mino ware, Arita ware, Hasami ware |
Modern Innovations in Donabe
In the 1950s, a significant advancement in donabe production occurred, leading to the development of heat-resistant ceramic materials, including the Li2O-Al2O3-SiO2 system. These innovations made modern donabe more durable and resistant to thermal shock.
Today, even the Six Ancient Kilns of Japan—such as Tokoname, Shigaraki, and Seto—have embraced modern techniques. While many of their products retain traditional craftsmanship, some donabe are now produced using advanced methods that combine traditional aesthetics with modern durability and functionality.
These innovations have allowed the potters to create donabe that are more resistant to thermal shock and compatible with modern heat sources, such as induction heating (IH).
Key Benefits of Donabe:
- Safe: They do not release harmful substances into food.
- Stable: They maintain structural integrity even at high temperatures.
- Durable: They are highly resistant to physical and thermal stress, making them ideal for daily cooking.
Most donabe are glazed with a combination of petalite, feldspar, and clay, which is fired at high temperatures (1150-1200°C) to create a non-porous, vitrified surface. This ensures the donabe is safe for cooking and that no harmful substances are released into your food. The glaze makes the pot impermeable, providing an easy-to-clean surface.
The Manufacturing Process
The production of donabe follows these meticulous steps to ensure quality and safety:
- Raw Material Preparation: The base material for donabe is typically a blend of various natural clays, such as petalite, Kibushi, and Magari clays, combined with other minerals like kaolin or talc.
- Forming and Initial Firing: The clay is shaped and fired at temperatures of 700-800°C.
- Glazing: The pots are glazed with a petalite-rich mixture to improve durability.
- Final Firing: The pots are fired at 1150-1200°C, ensuring thermal shock resistance and a stable structure.
Some modern donabe are also adapted for use with induction heating (IH), making them compatible with electric kitchens. These versions may include embedded stainless steel plates or conductive surfaces for use with IH stoves.
Whether modern or traditional, donabe are a safe and versatile addition to any kitchen.
For those who seek cosmetic perfection, a donabe crafted using modern techniques offers a sleek and polished finish. However, if you appreciate authenticity and don't mind the natural aesthetic of cosmetic cracks, an Iga donabe is a timeless choice. Combining modern innovations with traditional craftsmanship, donabe remain a trusted and durable option for simmering stews, steaming dishes, or experimenting with new culinary creations.
If you have any follow-up questions, you can email us at hello@mycookware.com.au or use the chat box in the right lower corner of the page. Our friendly team will respond as soon as possible.
Click here to see all Japanese donabe.
*Kai is the author of the article. Kai is our product specialist at My Cookware®.
COPYRIGHT WARNING: Content theft of any kind is immediately reported to Google, which results in ranking penalties. Original texts can be verified in internet archives. My Cookware Australia® holds the copyrights for all the content on this site, including articles, product descriptions, and user guides.
