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Bringing Japan's Finest Cookware and Tableware to Australian Kitchens.
Bringing Japan's Finest Cookware and Tableware to Australian Kitchens.

Ginpo Kikka Donabe (Japanese Clay Pot) Rice Pot with Double Lids 2 Cups - White

by Ginpo
Save $20.00 Save $20.00
Original price $119.00
Original price $119.00 - Original price $119.00
Original price $119.00
Current price $99.00
$99.00 - $99.00
Current price $99.00

Ginpo Kikka Donabe (Japanese Clay Pot) Rice Pot with Double Lids 2 Cups - White

The Ginpo Kikka Donabe Rice Pot, with its quaint 2-cup size and glazed white lid, is an elegant addition to any kitchen.

This Japanese clay pot is uniquely designed with double lids, enhancing the cooking process to yield perfectly steamed, fluffy rice. The compact size is ideal for smaller households or serving individual portions.

Crafted with Ginpo's signature quality and attention to detail, the Kikka Donabe pot not only cooks delicious meals but also adds a splash of color and traditional elegance to your cooking space.

Specifications

Diameter 19.5cm (2 cups) / 21cm with handles
Height 9cm / 15cm with lid
Capacity 1.2L
Serving Size 1-2 persons
Country of Origin Japan
HOB Compatibility Gas, ceramic, electric, oven, microwave oven

Made in Japan.

Please be sure to read the entire instruction manual before the first use. The product comes with a QR Code for our online user guide in English.

What is Donabe Japanese clay pot?

The Japanese donabe is a clay pot or earthenware pot. These versatile vessels are found in every Japanese home. Their ubiquitous nature is not surprising as they have many traditional uses, including rice, soup, and shabu-shabu.

The Japanese have relied on the donabe for generations. With its time-tested design, the pot can withstand extreme heat and an open flame. Make your donabe your go-to cookware for preparing and serving your favorite soups and stews.

The donabe is ideal for one-pot meals in Japan. It provides you with a simple, quick way to cook complete and nutritious meals.

User Guide, Recipes, and Review

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