Made of a soft polyvinyl acetate material, reduces the impact of the knife minimizing stress to not only your knife but to your hand as well. With a non-slip surface the cutting board allows for precise and accurate cuts!
White binchotan is chemical free, almost smoke free, and burns three times hotter than American charcoal for up to 4-5 hours. The incredibly high heat preserves the flavorful juices and adds a beautiful sear!
This uniquely designed IGA-yaki donabe smoker allows you to make the professional quality smoked dishes with the easy preparations at home. By pouring the water between the donabe body and lid, the lid becomes tightly sealed without releasing the smoke outside.
Because the Iga-yaki donabe promotes the FAR-Infrared Radiation (FIR) effect when heated, delicious smoked dishes can be ready in about 30 minutes.
Please be sure to dry any ingredients before placing in the smoker.
Make sure the pot is completely dry before use.
Line aluminum foil in the pot.
Take a small handful of smoke wood chips, and place on top of the aluminum.
Place damp wood chips inside the smoker.
Place ingredients on the net so they won't overlap eachother.
Place pot on the stove using high heat.
Put the lid on the pot, once the chips begin to smoke (roughly 7 to 8 minutes)
Fill the outer rim with water Close the pot, when smoke begins to seep through the ditch.
Leave the ingredients to smoke for 20 minutes with the remaining heat and smoke.
Ibushi Gin is honored with the "Good Design Award" of Japan.
Learn more about the wonders of the donabe earthenware through our youtube video!
The town of Iga was once on the bed of Lake Biwa during the pre-historic period. Iga clay is a very special clay that has been utilized by the Iga town in pottery for centuries. It consists of higher content of carbonated organisms, which makes Iga-style pottery more porous than the average earthenware. The clay from this region naturally has a higher level of heat-resistance, and when cooked the Iga style donabe retains the heat fully before fulling cooking or smoking the ingredients inside.