Donabe (Japanese: 土鍋, literally "earthenware pot") are pots made out of a special clay for use over an open flame in Japanese cuisine, and in the case of semi-stoneware Banko ware of high petalite content.[i] 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 sun, one of the Japanese units of measurement.[2]
Various ingredients in nabeyaki udon (pot-cooked noodle) using a donabe
The donabe is usually glazed on the inside[ii] 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.[4][5] It is made from a clay that is porous and coarse.[4][5]: 7 In the area around Iga, Iga-yaki (Iga-style) donabe, have been made since 1832;[5]: xiii Iga-yaki pottery in general dates back to the 7th century and is highly valued.[5]: 17–18 It became particularly popular for donabe during the Edo Period.[5]: 18 The highest-quality donabe can take two weeks to make.[5]: 7–8 There are multiple styles of donabe made for the preparation of different dishes.[5]: 8 Donabe can be used over an open flame, and food is often served out of the donabe.[5]
A culture surrounding donabe developed called "nabe o kakomu", which means "surrounding the pot" or a communal meal.[5]: 4 The concept has been featured repeatedly in the media and in donabe cookbooks.[5]: 6
With use, donabe develop a patina of crackling of the interior glaze called kannyu. This patina is valued as a sign of character.[5]: 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.
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.[5]: 22
^According to 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.[1]
^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.[3]
Referencesedit
Wikimedia Commons has media related to Donabe.
^ ab"Yokkaichi bankoyaki towa" [What is Yokkaichi Banko ware] (in Japanese). Banko Tōjiki Oroshi Shōgyō Kyōdō Kumiai. 20 May 2013. Retrieved 2017-10-03.
^Rao, Tejal (2021-03-24). "The Joy of Cooking With a Donabe". The New York Times. ISSN 0362-4331. Retrieved 2022-02-23.
^ abHeck, Mary-Frances. "The Food & Wine Guide to Clay Pot Cooking". Food & Wine. Retrieved 2022-01-26.
^ abcdefghijklMoore, Naoko Takei (2015). Donabe : classic and modern Japanese clay pot cooking. Kyle Connaughton (First ed.). Berkeley. ISBN978-1-60774-699-7. OCLC 903284492.{{cite book}}: CS1 maint: location missing publisher (link)
^"Iga Mono (also known as Iga-yaki or Iga Ware)". Retrieved 2017-10-03.
^"Tochigi dezain taishō, "Kamakko" ga saiyūshūshō — 1-gō wo suihan dekiru Mashiko no tsuchigama" [Tochigi Design Grand Prix for "Kamakko"]. Shimotsuke shimbun. 2017-08-18. Retrieved 2017-10-03.
January 01, 1970
donabe, japanese, 土鍋, literally, earthenware, pots, made, special, clay, over, open, flame, japanese, cuisine, case, semi, stoneware, banko, ware, high, petalite, content, often, food, cooked, table, burner, various, nabemono, dishes, such, shabu, shabu, dishe. Donabe Japanese 土鍋 literally earthenware pot are pots made out of a special clay for use over an open flame in Japanese cuisine and in the case of semi stoneware Banko ware of high petalite content i 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 sun one of the Japanese units of measurement 2 Various ingredients in nabeyaki udon pot cooked noodle using a donabe The donabe is usually glazed on the inside ii 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 4 5 It is made from a clay that is porous and coarse 4 5 7 In the area around Iga Iga yaki Iga style donabe have been made since 1832 5 xiii Iga yaki pottery in general dates back to the 7th century and is highly valued 5 17 18 It became particularly popular for donabe during the Edo Period 5 18 The highest quality donabe can take two weeks to make 5 7 8 There are multiple styles of donabe made for the preparation of different dishes 5 8 Donabe can be used over an open flame and food is often served out of the donabe 5 A culture surrounding donabe developed called nabe o kakomu which means surrounding the pot or a communal meal 5 4 The concept has been featured repeatedly in the media and in donabe cookbooks 5 6 With use donabe develop a patina of crackling of the interior glaze called kannyu This patina is valued as a sign of character 5 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 1 Iga ware 6 Shigaraki ware 3 and Mashiko ware 7 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 5 22 See also editClay pot cooking List of Japanese cooking utensilsNotes edit According to 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 1 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 3 References edit nbsp Wikimedia Commons has media related to Donabe a b Yokkaichi bankoyaki towa What is Yokkaichi Banko ware in Japanese Banko Tōjiki Oroshi Shōgyō Kyōdō Kumiai 20 May 2013 Retrieved 2017 10 03 Rao Tejal 2021 03 24 The Joy of Cooking With a Donabe The New York Times ISSN 0362 4331 Retrieved 2022 02 23 a b Sirika kakō nabe Silica coated donabe in Japanese Kanefusa Seitoō Retrieved 2017 10 03 a b Heck Mary Frances The Food amp Wine Guide to Clay Pot Cooking Food amp Wine Retrieved 2022 01 26 a b c d e f g h i j k l Moore Naoko Takei 2015 Donabe classic and modern Japanese clay pot cooking Kyle Connaughton First ed Berkeley ISBN 978 1 60774 699 7 OCLC 903284492 a href Template Cite book html title Template Cite book cite book a CS1 maint location missing publisher link Iga Mono also known as Iga yaki or Iga Ware Retrieved 2017 10 03 Tochigi dezain taishō Kamakko ga saiyushushō 1 gō wo suihan dekiru Mashiko no tsuchigama Tochigi Design Grand Prix for Kamakko Shimotsuke shimbun 2017 08 18 Retrieved 2017 10 03 Retrieved from https en wikipedia org w index php title Donabe amp oldid 1120825559, wikipedia, wiki, book, books, library,
