Azmaya Igayaki 24 cm donabe clay pot with a black glaze made at the Kōbō kiln in Mie

The Iga region of Mie Prefecture has been known as a home to pottery since ancient times. Iga ware, born from the rich soil nurtured by time and burning fire, is pottery that delights with its simple earthy aperance. The porous nature of the clay that makes up iga ware conducts a gentle heat that makes for great cookware. 

This donabe is made at the Kōbō kiln in Iga, Mie prefecture, Japan. 

Be sure to seal Iga ware before first use. Prepare rice porridge in your new donabe by slowly cooking pre-cooked rice in water until it turns gloopy. Turn off the heat and leave untouched for an hour. 

Before use make sure the bottom of the pot is dry and clean, for otherwise it might crack. 

Never heat an empty pot, for it might crack.

After use, hand wash and dry thoroughly. Leave to air dry for at least overnight before storing. 

Note that cracks will occur in time and contribute to the rustic aesthetic of an Iga ware donabe.