- Nabe, the most convivial Japanese meal
- Donabe, the clay pot and its benefits for cooking
- The Iga-yaki ceramics
- Getting your own clay pot
Nabe, the most convivial Japanese meal
Have you ever heard of nabe or nabemono? It’s the name under which comes a variety of Japanese hot pot dishes. Often eaten during winter, they are considered the most convivial of dishes: they are cooked and kept warm at the center of the table on a portable stove, and the guests take the ingredients they like from the pot.
The most famous nabemono worldwide are certainly shabu-shabu and sukiyaki, but there are many more such as chankonabe (originally eaten by Sumo wrestlers), or motsunabe (including pork offal). Of course there are also many regional versions of nabe to enjoy when you are travelling in Japan!
Donabe, the clay pot and its benefits for cooking
The pots, nabe in Japanese, can be made of thick cast iron, then called tetsunabe, or of clay, then called donabe (literally ‘clay pot’).
The main advantage of the donabe is that it keeps the food warm even after being taken off the fire. Of course you can use it to cook the traditional nabe dishes, but you can also use it to cook a variety of Asian and Western dishes: soups, stews, steamed dishes, rice… With it, you can easily give food (especially rice) a delicious texture that can’t be imitated by modern cookers. The slow cooking in the clay pot helps the ingredients release the best of their aromas, which are kept even when cold. So even when you don’t use it for parties, it’s a very useful item to have in the kitchen!
If you run out of ideas, I recommend a great book by Naoko Takei Moore called ‘DONABE：Classic and Modern Japanese Clay Pot Cooking’, which is full of yummy recipes!
The Iga-yaki ceramics
The most famous nabe in Japan come from Mie prefecture (Kansai region): Iga-yaki, ‘Iga ware’ which is said to be 1300 years old! The Iga region used to be the bed of Lake Biwa 4 million years ago, hence the clay to make the local potteries. The local clay being very resistant to fire, the potteries are put inside the fire for three days in a kiln dug into the ground.
Iga ware is famous for its strong and rustic potteries. They used to be the first ones in Japan to have ‘ear’ lugs, and then were imitated by other wares. Nowadays the potteries are used for all occasions: you can find it in tea ceremony rooms but also but also as everyday household goods.
Among all the makers of Iga-ware, one of the most popular ones is Nagatani-en. It is the only place in Iga where you can see noborigama, or climbing kiln, which was in use until the mid 60s. Nagatani-en has been making potteries since 1832, and its dynasty of masters count seven generations. The current charismatic master, Yuuji Nagatani, is a famous craftsman in Japan and his bright smile is often seen on Japanese TV and in Japanese magazines. He was even featured in ‘Crafted’, a short documentary film by Morgan Spurlock (the director of ‘Supersize me’).
Getting your own clay pot
Let’s admit it: at Tadaima Japan, we’re fans of these clay pots! Our writer and editor Hatsu, who comes from Mie prefecture introduced us to ‘Kamado-san’, the emblematic Nagatani-en donabe (see picture at the top of this page), and we’ve loved it since then.
It is used to serve rice for breakfasts at Tadaima Japan Shinjuku Ryokan, and when I stayed there I was surprised that the rice actually tasted better than when cooked in a modern rice cooker (you can read more about it in my article here). I now have a small one at home that I use mostly to make curry or French style pot-au-feu.
UPDATE: We actually still have a few ‘Kamado-san’ pots and soup pots in stock here at Tadaima Japan, and they are crying to be used and loved by cooking lovers！
If ever you are interested in buying one from us (only a few items are left so I recommend hurrying up), send us an email at firstname.lastname@example.org with ‘Donabe’ as the title and we will be happy to give you further information!