Earthenware Pot – Kayunabe

Kayunabe is a type of earthenware pot that has been used for centuries to cook rice porridge in Japanese households and restaurants. Just like the classic donabe, or earthenware pot, a kayunabe can be used for cooking rice, soups, stews, hot pots and other dishes that require slow cooking. Made of clay, this kayunabe retains heat and distributes it evenly across its surface helping to bring out natural flavours during cooking, aiding even cooking, and keeping food warm once cooked.

Every kayunabe 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.

As each piece is handmade there may be individual difference in the glaze and shape.

Through use, thin cracks might appear on the surface of the glaze and the colour might change on the bottom of the pot. These are signs of the pot developing its character and should not be a cause for concern.

The pot has to be seasoned properly before first use in order to prevent it from cracking and prolong its lifetime.

After use, wash with mild dish soap and lukewarm water. To dry, place the bottom part upside down, and let it dry completely before storing it away to prevent the mold and mildew from growing on it.

Make sure that the bottom is dry before you set the kayunabe on the heat. Any moisture on the outer bottom surface could cause possible cracking when heated. If you find a crack on the kayunabe that goes to the edge or has any visible damage, stop using it immediately.

Size: H18.5 cm x Ø23 cm

Volume: 2.5L