Ginpo Kyo Mishima Donabe Japanese Clay Pot 25cm (Size 8) - Made in Japan
*This is the latest edition of Kyo Mishima donabe.
*Some patterns and styles of Donabe are handcrafted, so the quantity is limited, much like artwork. Some of these items are available for only one season.
The Kyo Mishima series was created for professional use, following the design of the Hanamishima. The finely crafted and orderly arranged small chrysanthemums gracefully accent a dining table with their delicate and elegant design.
What is donabe?
The donabe, a Japanese clay pot or earthenware pot, is a staple in every Japanese family household. Traditionally, the Japanese use donabe to cook rice, soup or shabu-shabu. The hot pots are designed to withstand extreme heat and an open flame.
The donabe pot can be used to cook and serve any of your favourite soups and stews. Donabe means "clay pot" in Japanese. It is one of Japan's oldest types of cookware. Originating in Japan's Iga province, the earthenware pots are made of clay with properties ideal for heat retention and high temperature.
Donabe is always used for one-pot meals in Japan. This is an easy way to cook complete and nutritious meals quickly.
|Diameter||About 25cm (size 8) / width 27cm with handles|
|Height||About 7.8cm / about 13.5cm with lid|
|Country of Origin||Japan|
|HOB Compatibility||Gas, ceramic, electric, oven, microwave oven|
General use and care
- This item is breakable and requires care.
- The donabe is not dishwasher-safe. It must be hand-washed.
- To prevent damage to the clay, avoid soaking the donabe for a long time in soap or scrubbing it too harshly.
- To prevent a fire, do not use the pot for deep-fried cooking.
- Always use a trivet before placing the pot on a table or counter.
How to avoid burns
- Always use oven mitts to lift and carry the pot.
- Please note that steam escaping from the hole in the lid can be very hot.
How to avoid damage
- Avoid heating an empty earthen pot.
- Avoid extreme and sudden heat/cold change.
How to season the pot for the first use
One of the earthen pot's characteristics is water absorbency.
Water absorbency can cause stains, odor, or mold. Please be sure to complete the treatment below before using an earthen pot for the first time.
- Fill the earthen pot with clean water (about 80% full), and bring the water to the boil.
- When the water comes to a boil, lower the heat, add 2 tablespoons of wheat flour mixed with water into the pot and mix it well.
- Simmer over low heat for about five minutes. Turn off the heat and leave the pot as is until it has completely cooled.
- Wash the pot. Then dry it completely before use.
How to prevent the earthen pot from becoming moldy or having an odor
- After each use, please dry the donabe thoroughly and store it in a dry space to prevent mold or mildew.
- For the first 5 uses, please avoid leaving food and ingredients inside the pot after cooking. This will help to season the pot for many years of use.
- Please also avoid using curry, kimuchi, or similar seasoned foods for the first 5 uses. This will help to prevent discoloration and odors in the future.
- Avoid soaking the earthen pot in detergent water. Wash and rinse only.
How to prevent the food inside from being scorched
- Please be careful when using high heat. Stir the food being cooked occasionally to prevent scorching the inside of the pot.
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.