Nagatani-en Igayaki Kamado-san Donabe
In their busy lives it is typical for Japanese households to cook rice in an electric rice cooker. This does not mean that there is not sometimes time, and an affection, for the original way to do it. Donabe or ‘earth pots’ are the way that rice used to be made, and can be used for a range of other slow cooking activities. What they lack in convenience they make up for in one crucial respect: the food tastes better. This is particularly the case for donabe made in their most traditional location: Mie, in west Japan. Here the clay used in the Iga-ware pottery tradition is particularly suited to the heavy based pots, and donabe exponents such as Hase Seitou have an especial expertise. Not sitting back, they have developed a version of their classic design suitable for Induction Hobs.