Japanese claypots, or donabe, are more than just cooking vessels – they're a way of life. The porous nature of the clay imparts a unique flavour to the ingredients within, and the slow, even heating results in perfectly cooked food every time. While claypots offer many benefits, one must remember that they require careful handling as they are bit more fragile than the other cooking vessels.

Versatility of Donabe

The porous nature of donabe and the unique flavour they impart make them perfect for a variety of dishes.

• Hotpot Dishes: Donabes are often used in Japan for "nabe" dishes, which are hotpot style meals. Ingredients like meat, vegetables, and tofu are cooked together in a flavourful broth right at the table.
• Oden: A popular winter dish in Japan, oden is a type of stew where ingredients like boiled eggs, daikon radish, and various types of fish cakes are simmered in a soy-based broth. The donabe is perfect for slow-cooking this dish.
• Steam Cooking: Some of our claypots come with a steam plate that allows for healthful steam-cooking of vegetables, fish, and chicken.

Proper seasoning of your Japanese claypot is crucial to extend its life and enhance its performance. Seasoning, also known as Medome in Japanese, involves filling the pot with water and a starchy ingredient, usually rice water, then slowly bringing it to a boil.

Step-by-Step Japanese Claypot Seasoning

1. Rice Water Preparation: Rinse 1 cup of uncooked rice under cold water until the water runs clear. Keep the cloudy water.
2. Filling the Pot: Fill your Japanese claypot with the rice water up to 80% of its capacity.
3. The Boiling Process: Put the claypot on low heat until it comes to a slow boil. Let it simmer for about an hour.
4. Cooling Down: Remove the pot from the heat and let it cool naturally. Do not attempt to speed up the cooling process, as sudden temperature changes can crack the pot.
5. Final Rinse: Once cooled, discard the rice water and rinse the pot with warm water. Do not use soap.

Follow along with the video below!

To ensure your Japanese claypot serves you well for many years, follow these simple maintenance tips:

• Avoid Abrasive Cleaners: Use mild soap and a soft sponge to avoid damaging the pot's surface.
• Air Dry: Let the pot dry completely before storing to avoid mould.
• Re-season Occasionally: Depending on your usage, you may need to re-season your pot every few months.

Proper Usage

• Can not be used for deep-fried cooking - this is a fire hazard.
• Always use a coaster or mat before placing on a table.

Prevent Injury

• When cooking, use oven mittens to move the claypot. Also be careful of steam escaping from the hole in the lid.
• Hot liquid may splash/overflow when boiling. Please be careful not to scald yourself.

Avoiding Damage

• Please avoid heating an empty claypot.
• When using an electric coiled cooking surface, please ensure a gap of more than 1 cm between the coils and the claypot.
• If you remove a claypot from the freezer, thaw it before cooking.

How to prevent the donabe from becoming mouldy or having odours.

• For the first 5 uses, please avoid leaving food and ingredients inside the claypot after cooking.
• After each use, please dry well and keep the donabe in a dry space to prevent mould or mildew.
• Avoid soaking the claypot in soapy water. Wash and rinse with water only.
• Please also avoid using curry, kimchi, and similar vividly-coloured and/or strong-smelling foods for the first 5 times of use (This will help to prevent discolouration and odours from lingering in the future.)

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. *Since a claypot is porous, a burn mark may be left on the surface due to food ingredients being burned black and sticking to the bottom of the pot.