View source for Donabe

{{Short description|Japanese clay pot}}
{{Italic title|reason=[[:Category:Japanese words and phrases]]}}
[[Image:Nabeyaki udon by macglee in Nishiki Ichiba, Kyoto.jpg|300px|thumb|Various ingredients in nabeyaki udon (pot-cooked noodle) using a ''donabe'']]
'''''Donabe''''' (Japanese: [[wikt:土鍋|土鍋]], literally "earthenware pot") are pots made out of a special [[clay]] for use over an open flame in [[Cuisine of Japan|Japanese cuisine]], and in the case of semi-stoneware [[Banko ware]] of high [[petalite]] content.{{efn-lr|According to {{nihongo|萬古陶磁器卸商業協同組合|Banko Tōjiki Oroshi Shōgyō Kyōdō Kumiai}} wholesalers of Banko ware pottery, they claim to ship close to 80% of donabe in the wholesales market, and reasons that the high content of lithium, or [[petalite]], in the pottery clay reaches up to 40-50% of the volume. They say the clay keeps their donabe popular for the excellent heat resilience against direct flame such as gas cooking stove and charcoal fire, or even when being boiled dry.<ref name=bankoyaki >{{cite web
  |url=http://yokkaichi-banko.com/about_banko|title=Yokkaichi bankoyaki towa|date=20 May 2013|trans-title=What is Yokkaichi Banko ware|language=ja|publisher=Banko Tōjiki Oroshi Shōgyō Kyōdō Kumiai|access-date=2017-10-03
}}</ref>}} Often, the food is cooked at the table on a gas burner for various ''[[nabemono]]'' dishes such as [[shabu-shabu]] and dishes served simmering including nabeyaki [[udon]]. They are sized by [[Cun (unit)|''sun'']], one of the [[Japanese units of measurement#Length|Japanese units of measurement]].<ref>{{Cite news|last=Rao|first=Tejal|date=2021-03-24|title=The Joy of Cooking With a Donabe|language=en-US|work=The New York Times|url=https://www.nytimes.com/2021/03/24/magazine/donabe-recipe.html|access-date=2022-02-23|issn=0362-4331}}</ref>

The ''donabe'' is usually glazed on the inside{{efn-lr|A Shigaraki ware potter had introduced silica coat applied on the inside of donabe as to replace fluoropolymer coating which he was not satisfied but wore down after years of scrubbing with cooking and washing tools. He claims that silica hardens the inside surface of the pot, which makes it easier to fry and grill foods in donabe with less burn in the bottom.<ref name=shigaraki >{{cite web
  |url=http://www.donabe.com/html/products02.html|title=Sirika kakō nabe|trans-title=Silica coated donabe|language=ja|publisher=Kanefusa Seitoō|access-date=2017-10-03
}}</ref>}} and porous on the outside. While the material is similar to [[earthenware]] or [[stoneware]], donabe can be used over an open flame as well as in an oven if three precautions are taken. First, the outside of the donabe should be dry before use, as moisture within the clay will expand in the heat and may chip or crack the pot. Secondly, the pot should be heated gradually to reduce the possibility of cracks due to heat stress. Third, the pot should never be left over the flame while empty.

Donabe is a traditional cooking vessel.<ref name=":3">{{Cite web|last=Heck|first=Mary-Frances|title=The Food & Wine Guide to Clay Pot Cooking|url=https://www.foodandwine.com/cooking-techniques/guide-to-clay-pot-cooking-recipes|access-date=2022-01-26|website=[[Food & Wine]]|language=en}}</ref><ref name=":5">{{Cite book|last=Moore|first=Naoko Takei|title=Donabe : classic and modern Japanese clay pot cooking|date=2015|others=Kyle Connaughton|isbn=978-1-60774-699-7|edition=First|location=Berkeley|oclc=903284492}}</ref> It is made from a clay that is porous and coarse.<ref name=":3"/><ref name=":5" />{{Rp|page=7}} In the area around Iga, ''[[Iga-yaki]]'' (Iga-style) donabe, have been made since 1832;<ref name=":5"/>{{Rp|page=xiii}} Iga-yaki pottery in general dates back to the 7th century and is highly valued.<ref name=":5" />{{Rp|page=|pages=17–18}} It became particularly popular for donabe during the [[Edo period|Edo Period]].<ref name=":5" />{{Rp|page=18}} The highest-quality donabe can take two weeks to make.<ref name=":5" />{{Rp|pages=7–8}} There are multiple styles of donabe made for the preparation of different dishes.<ref name=":5" />{{Rp|page=8}} Donabe can be used over an open flame, and food is often served out of the donabe.<ref name=":5" />

A culture surrounding donabe developed called "nabe o kakomu", which means "surrounding the pot" or a communal meal.<ref name=":5" />{{Rp|page=4}} The concept has been featured repeatedly in the media and in donabe cookbooks.<ref name=":5" />{{Rp|page=6}}

With use, donabe develop a patina of crackling of the interior glaze called ''[[kannyu]]''. This patina is valued as a sign of character.<ref name=":5" />{{Rp|page=9}}

If properly treated, these pots should last for decades and a few special ones have survived for centuries.  When a new ''donabe'' is obtained, one should let the ''donabe'' boil water for hours and dry before using it for cooking.  Other sources suggest that the user should simply fill the ''donabe'' with water and let it sit overnight.  This process should be repeated if the ''donabe'' has been unused for a long time.

In old [[ryoutei]] of [[Kyoto]], decades-old ''donabe'' would be stored and only used for special guests.  Young ''donabe'' would be used for preparing lunch menus and food for cooks, to age them for this purpose.

Donabe is produced by potters of [[Banko ware]],<ref name=bankoyaki/> [[Iga ware]],<ref>{{cite web
  |url=http://japanese-kitchen.net/iga-mono-also-known-as-iga-yaki-or-iga-ware/|title=Iga Mono (also known as Iga-yaki or Iga Ware)
|access-date=2017-10-03
}}</ref> [[Shigaraki ware]],<ref name=shigaraki/> and [[Mashiko ware]].<ref>{{cite news
  |url=http://smart.shimotsuke.co.jp/town/region/central/mashiko/news/20170818/2786158|trans-title=Tochigi Design Grand Prix for "Kamakko"|title=Tochigi dezain taishō, "Kamakko" ga saiyūshūshō — 1-gō wo suihan dekiru Mashiko no tsuchigama|date=2017-08-18|publisher=Shimotsuke shimbun|access-date=2017-10-03
}}</ref>

<gallery>
File:Cainz Donabe Hakusen-nagashi 19cm 1.jpg
File:Cainz Donabe Hakusen-nagashi 19cm 2.jpg
</gallery>The pots are made by kneading clay, then forming and trimming the formed vessels. They are partially dried and then knobs and handles applied. After another period of drying, they are fired, glazed, and fired again.<ref name=":5" />{{Rp|page=22}}

==See also==
*[[Clay pot cooking]]
*[[List of Japanese cooking utensils]]

== Notes ==
{{Notelist-lr}}

== References ==
{{commons category}}
{{Reflist}}

{{Japanese ceramics}}

[[Category:Japanese food preparation utensils]]
[[Category:Japanese pottery]]