Donabe Hot Pot
What is Donabe?
Donabe is a type of pot made out of clay. Click the button below to become more familiar with Donabe!
Learn more about DonabeProduct Lineup
Five styles are available online and in stores.
Click the button below for more information and to check out their features!
Ukigumo Lightweight Made in Japan
20% lighter than the conventional Donabe.
Easier to handle.
Karu:ecle Lightweight
Karu:ecle is our popular Japanese dinnerware series.
You can easily enjoy coordinating.
Sogi Traditional
Sogi comes from our popular dinnerware series.
Its lid is engraved with traditional Japanese patterns.
Kiriyuki Simple
White, simple-designed Donabe.
Kiriyuki means Snow Grains in Japanese.
Donabe Dinnerware & Cookware
For additional coordinating dinnerware pieces like TONSUI or RENGE, click the button below!
Find ALL Donabe DinnerwareFor easy Donabe cooking preparation and sake goods, click the link below for all your Donabe essentials.
Find Donabe EssentialsJapanese Dinnerware & Japanese Style Pots
You can easily coordinate your dinnerware with our stylish Collections!
Find Sogi / Karu:ecleCoordinating Dinnerware
Interested in other Japanese foods like Sukiyaki, Motsu-nabe or Oden? Click the button below!
Find Japanese Style Pots
What is Donabe?
"Donabe", also known as Hot Pot, is a earthenware pot, which is made of clay. "Do" means clay, and "Nabe" means pot in Japanese.
Hot Pot dishes, also called “Nabemono” are best enjoyed in the winter months. “Nabemono” is a perfect meal to be shared with friends or family and is deeply rooted in many Asian cultures.
Since earthenware pots have lower thermal conductivity,
food can be simmered for long periods of time without over cooking.
*Do not place hot Donabe directly on your tabletop.
What is the difference between Donabe and other pots?
*Heat Storage
The specific heat of earthenware is said to be about twice that of iron. Therefore, Donabe Hot Pots do not cool down easily once heated.
*Moisture Retention
Heat-resistant ceramics such as earthenware pots are porous and generally have a water absorption rate of about 10%, which prevents the food from drying out.
