Earthenware Pot - Oribe Dorakugama

Oribe is a type of earthenware pot with a wooden lid that has been used for centuries to cook rice in Japanese households and restaurants. Made of clay, this oribe retains heat and distributes it evenly across its surface, aiding even cooking and keeping food warm once cooked. The wooden lid traps moisture inside, bringing out the flavours of the ingredients as the heat gradually builds up during cooking.

Every oribe is handmade using clay from the Iga valley, formed beneath the prehistoric expanse of Lake Biwa. The clay is mixed with stone powder for even greater strength, then kneaded using a technique called either kikuneri, chrysanthemum kneading, or kikumori, chrysanthemum wedging, to release air pockets and achieve even consistency. These names derive from spiral lines of clay which resemble a chrysanthemum flower. The clay is then placed on a potter’s wheel for shaping, then air-dried, glazed and fired at high temperatures to create the final product.