If you’ve just brought home a donabe (Japanese clay pot) — congratulations. It’s one of those timeless kitchen pieces that quietly transforms the way you cook. In Japan, donabe have been used for centuries for good reason: they hold heat gently, cook evenly, and somehow make every meal feel like home.
Before your first use, there’s one simple but essential step — seasoning, or medome (目止め). It’s a small ritual that protects your donabe and sets you up for years of use.
What is medome — and why it matters
Donabe are made from natural clay, filled with tiny pores that help retain heat beautifully. Those same pores, though, can also cause problems if left unsealed:
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Water may slowly leak through the walls
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Cracks can form as liquid seeps in
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Food odours may linger over time
Seasoning (medome) seals those pores with starch, strengthening the pot and making it last for decades. It’s a quiet, satisfying process — like getting to know your new cookware before you cook your first meal.
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Step-by-step: How to season your donabe
1. Wash and dry
Give your donabe a gentle rinse with water (no soap), wipe away any moisture, and then place it upside down to air dry. A few hours or overnight is best.
2. Fill and add starch
Fill about 80% of the pot with water and add roughly one-fifth that amount of starch. Traditional choices include:
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Cooked rice 🍚 — the classic, most effective option
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Potato starch or cornflour 🌽
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Plain flour 🌾
Cooked rice works best — the grains release a gentle thickness that creates a strong natural seal.
3. Simmer slowly
Heat over low flame and let it simmer gently. Take your time; new donabe don’t like sudden high heat.
4. Cool completely
Turn off the heat and let the pot rest until completely cool, about an hour or so.
5. Rinse and dry again
Discard the mixture, rinse with water, and let it dry thoroughly before storing.
You’ll notice the clay feels slightly smoother afterward — that’s your donabe telling you it’s ready.
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Caring for your donabe daily
A well-seasoned donabe can last a lifetime, but a few habits will help it stay that way:
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Avoid sudden temperature changes — let it cool naturally before washing.
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Use a soft sponge and mild detergent (no steel scourers).
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Dry completely before storing to prevent mould or odour.
I love how a donabe develops a slight patina over time — a record of meals shared, soups simmered, and evenings spent around the table.
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Enjoy your donabe life 🍲
Once seasoned and cared for, a donabe can be part of your kitchen for decades — even passed down through generations, as it often is in Japan. It’s more than a cooking vessel; it’s a reminder to slow down, eat warmly, and share the moment