Iga Donabe

For a variety of soups, stews, noodles, and other hot pot dishes, meet your new best friend: the Iga Donabe. After its extraction from the Kobiwako Formation near Iga, Japan, the clay used to make this versatile cooking tool is shaped and fired through a method that produces a telltale glaze - the natural result of ash settling on the surface of the clay under extreme heat. Read more on the value of a good donabe in Bon Appetit or visit the Rikumo Journal for a few donabe-friendly recipes. The Iga Donabe can be used over an open flame, in the oven, or in a microwave; not for use with induction stovetops. Please note that the outermost layer may crack slightly during use due to a lack of petalite in the clay mixture; this is natural and should not hinder your enjoyment of the product. Note also that the bottom clay is rough and unfinished by design. About Tojiki TonyaThe name Tojiki Tonya encompasses several ceramic companies based in the Tokai region, where the craft has been a point o