Iga region used to be the bed of Lake Biwa in the pre-historic time. The clay from this region naturally has a higher level of heat-resistance; therefore the potteries for the open-flame use have been made in this region for hundreds of years.
Due to the clay from the Iga consists of higher content of carbonated organisms form the pre-histroic time, the clay which makes Iga-style pottery is generally porous. Therefore, it "breathes" during cooking. When cooked with this Iga-Style Donabe, Porous clay benefits the body to retain the heat fully before it penetrates o the core of each ingredient in Donabe. Also, with the effect of the far infrared radiation (FIR), The ingredients cook evenly while the flavors are sealed inside.
Learn more about the wonders of the donabe earthenware through our youtube video!
Please completely dry the pot before use. When you first fill the pot with water, you may notice that water is seeping through the pot. Japanese Earthenware is made this way to avoid cracking while heating. To eliminate this problem, please follow the instructions below:
Cook porridge or heat water mixed with cornstarch in the pot until it boils.
Leave the porridge or water with water in the pot and allow it to cool completely for 1 - 2 hours.