Specification
Product Details
- Amazon Sales Rank: #11453 in Kitchen & Housewares
- Brand: Kotobuki
- Model: 190-977D
Features
- 1 Japanese Nabemono "hot pot"
- Made of earthenware
- Kyoto maple
Product Description
This donabe "hot pot" is made in Japan. The design is a leaf from a maple tree that is common in the Kyoto area. This earthenware vessel is used to make "nabemono" in Japan, a warming one-pot meal popular during the winter. Traditionally, a portable stove is placed in the center of table, and the pot is filled with broth and ingredients. There are many different variations of nabemono. Broths can be as simple as water flavored with a little bit of dried kelp, to stronger tastes made chicken or miso. Ingredients often include seafood, poultry, pork, vegetables, tofu, and udon. Nabemono is meant to be eaten as a communal meal, where diners gather around the table and pick items directly from the pot.
Customer Reviews
Most helpful customer reviews
5 of 5 people found the following review helpful.
By Alphabet
I actually bought this donabe from a different we site before I found the larger size on Amazon. I loved this one so much that I purchased the 9.75" one as well. The 8.5" has a 1.5 quart capacity and works beautifully on my electric coil stovetop. Can't say enough good things about this donabe.
3 of 3 people found the following review helpful.
By S. Cook
This donabe is exactly like in the picture and cooks meals with an even heat. In a pinch, it serves quite nicely as a small dutch oven as well. This is also an authentic Japanese product and is a traditional donabe pot. I have used this for both Chinese hot pot and Japanese sukiyaki; the wide, shallow bowl makes it perfect for table-top usage. As a stew pot it does only serve two people, but for hot pot or sukiyaki you could easily serve four or more.The instructions included are in Japanese so for those who don't know, it's important to "season" or pre-treat the pot before cooking your first meal. This is done by making rice porridge in the pot so that the starches seal the inner glaze's pores. All traditional donabe pots require this. The general rules are 1/5th the pot's volume as cooked rice, and the other 4/5ths as water, then boil for an hour. If you only have an electric stove, I've read that using an oven and slowly increasing the temperature from 250 - 400 degrees in 20 minute intervals is safe on the ceramic material of the donabe.For general care, you would want to make sure that the donabe is completely dry before cooking with it. This is because outside bottom of the donabe is unglazed which will crack from the water vaporizing when applied to heat. You also don't want to soak the donabe or allow food to sit in it overnight due to the nature of the glaze. Hand washing with a mild soap is fine, however.
2 of 2 people found the following review helpful.
By deacc
I have been searching for a donabe for quite sometime. After a lot of research I finally decided upon this one because it was made in Japan, looks nice and good size. The only review of this product also helps me alot.I got this product about 2 weeks ago and have used it no less than 4 times already and it is absolutely perfect. Instructions are in Japanese but you can find good instructions online on how to season the pot before using it. I use it on gas stove without any issue.I wish Amazon has more donabe choices that are made in Japan, if they do I won't hesitate on buying more. (This one also comes in a smaller size and a bigger size if this size doesn't fit your need.)
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