Due to a lot of requests, we imported some of the finest Do Nabe from Japan. If you have been to Japan, you know these type of clay pots are used extensively in Japan, from households to professional kitchens. Japanese use them for rice cooking, shabu-shabu, sukiyaki just to name a few.
The Do Nabe is one of the key secrets for the most authentic Japanese cuisine.
DUE TO THE BRITTLE NATURE OF THE DO NABE, WE CAN ONLY SHIP THEM WITHIN AUSTRALIA.
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Originating in Japan's Iga province, the earthenware pots are made out of clay with properties ideal for operating at high temperatures, including in kilns and during high-heat cooking. This kind of clay from Iga is super porous, which means it builds heat slowly (and, similar to a slow-cooker, may take a longer time to initially heat up) but it keeps heat effectively once it's at peak temperature. According to Moore, every Japanese household has at least one donabe in its kitchen, and it's an important part of group meals, since a portable burner turns it into insta-hot pot.
Naoko Takei Moore, author of Donabe: Classic and Modern Japanese Clay Pot Cooking.
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