This Iga earthenware pot is made from highly fire-resistant clay extracted from the strata of Iga City, Mie Prefecture. The soil of this area, once the bottom of Lake Biwa, contains a large amount of carbonized plant matter, which, when baked, creates a porous base with countless air bubbles inside. Heat storage and far-infrared rays bring out deliciousness. The earthenware pot retains heat well, allowing ingredients to be thoroughly cooked to the core, preserving their flavor. Furthermore, its high far-infrared effects ensure delicious results for all types of cooking, from stews to grilled dishes. Combining beauty and ease of care, this pot is glazed on the entire surface (except the bottom) to ensure a beautiful appearance at the dinner table, making daily maintenance easy.

■Cultivating an Iga earthenware pot: "Daily care"
Donabe pots made from Iga's coarse clay are like "tools that grow" that develop a richer flavor the more they are used, making the food they cook more delicious. The flavors will develop more and more as you continue to use them. ・Sealing the pores at the beginning is crucial When using an Iga donabe for the first time, be sure to cook rice porridge in it. The starch in the porridge fills the pores in the coarse clay, preventing water leakage and resulting in a durable donabe. The first step in developing a donabe is to "cook rice porridge" in Iga clay, which has high heat retention, rather than using water to wash it down.

- Do not leave food in the container for a long time; transfer it to another container.
-Because it is absorbent, avoid soaking it for long periods of time.
- Dry thoroughly in a well-ventilated place.
・As you continue to use the product, small cracks (crazing) may appear on the surface, and the outside may turn black when exposed to fire. This does not affect its usability.

■Details/How to use
・IH not available, direct flame OK
・For one person・Approx. 600ml