Ginpo Claypot Hana Mishima 4L Size 10

Hana Mishima is Ginpo's long-running flagship donabe, a Banko ware clay pot made in Yokkaichi, Mie Prefecture, and a familiar sight in Japanese homes and restaurants since the 1970s. This size 10 pot holds about 4 litres and is made for sharing: nabe, hot pot, shabu shabu and generous soups and stews for five to six people.

Each pot is hand glazed with the floral Mishima pattern, white flowers over a soft white to grey gradation. The lid and body are made from different clays, so their shades may differ slightly.

Features

• Generous 4 L capacity for family meals and entertaining
• Classic hand-glazed floral design that moves easily from stove to table
• Durable enough for long use in professional Japanese kitchens
• Suitable for gas flame, oven (lid up to 250°C), microwave and radiant heaters; not suitable for induction (IH)

Specifications

• Size: Approx. W 34 × D 31 × H 17 cm (width includes handles, D is the diameter)
• Weight: Approx. 3.5 kg
• Material: Ceramic (Banko ware)
• Capacity: Approx. 4 L, serves 5 to 6
• Country of Manufacture: Japan

Before First Use: Seasoning

Ginpo recommends seasoning (medome) before you cook in your donabe for the first time. It seals the tiny pores in the clay, helping to prevent stains, lingering odours and mould.

1. Fill the pot about 80% with water and bring it to the boil.
2. Turn the heat down to low and stir in plain flour mixed with a little water: half a tablespoon for Size 6 and Size 6 Deep, 1 tablespoon for Size 7, 2 for Size 8, 3 for Size 9 and 4 for Size 10.
3. Simmer gently on low for about 5 minutes, then turn off the heat and leave the pot to cool completely.
4. Rinse it clean and let it dry thoroughly before use.

Potato starch, rice flour, rice porridge or the cloudy water from rinsing rice also work.

Cooking Tips

• Cook over low to medium heat. High heat can cause scorching and stress the clay.
• Never heat the pot empty, and make sure the base is dry before placing it on the heat.
• Avoid sudden temperature changes, such as putting a hot pot on a cold or wet surface.
• For the first five uses, avoid strongly flavoured dishes like curry or kimchi, and don't leave food sitting in the pot after cooking.
• The lid is oven safe up to 250°C. Radiant heaters are not recommended for cooking rice.
• Don't use the pot for deep-frying or tempura.

Care and Maintenance

• Let the pot cool naturally before washing.
• Wash by hand with a soft sponge and mild detergent. Don't soak it or put it in the dishwasher.
• Dry thoroughly, ideally upside down, before storing in a dry, airy place to prevent mould.
• If the pot starts to seep or smell, simply repeat the seasoning.

For step-by-step photos and more tips, read our guide: How to Prepare and Care for Your Donabe.