One of Japan’s oldest cooking vessels, the earthenware donabe (Japanese clay pot) is also a highly versatile tool in today’s kitchen. It’s a one-pot wonder for cooking hot pot dishes, stews, Japanese rice, and more. Today, I‘ll show you how to choose the best donabe.
During the winter months, the Japanese enjoy various hot pot dishes, called nabe (鍋) or nabemono (鍋物). These popular nabe dishes, such as Shabu Shabu and Sukiyaki, are typically cooked in donabe (土鍋), a traditional Japanese clay pot or clay cooking pot.
These days, Japanese earthenware pots are available to purchase online and I highly recommend getting one for your kitchen! I receive several questions from my readers about how to select the best donabe. Today, I’ll cover some key points to consider, from the material used to your heat source to specialized donabe for cooking rice.
If you are looking for how to season your donabe, read my tutorial post.
Table of Contents
What is Donabe?
Made of special clay, the donabe is a centuries-old cooking vessel from Japan. While these unique clay pots are most commonly used for hot pot dishes, they also serve as essential and highly versatile tools for everyday cooking.
Similar to other clay cookware used in Asian cultures, such as the Chinese clay pots or the earthenware pots used in Korea called ttukbaegi, donabe is excellent for making soups, stews, and braised dishes. It can also be used for steaming, roasting, and cooking the most amazing rice you’ve ever had!
The donabe holds heat exceptionally well, allowing for steady, gentle cooking—making it an ideal vessel for dishes that require liquid and long cooking times. It is essentially the ultimate one-pot wonder, and I firmly believe it has the best capability for cooking rice.
Why I Enjoy Clay Pot Cooking
I’ll admit that I don’t use a donabe in my everyday cooking, but when I have the time or when I’m preparing special dishes, I reach for my donabe pots. Here are some reasons why I enjoy clay pot cooking:
- Clay pots are known for their ability to preserve the nutrients of ingredients, as they require lower cooking temperatures and minimal oil. They retain moisture exceptionally well, ensuring that dishes are succulent and tender.
- The natural minerals present in the clay can subtly infuse the food, adding a unique earthy taste. I especially love using it to steam vegetables!
- The aesthetic! Don’t you think the rustic, beautifully crafted Japanese clay pots add a charming touch to the dining experience?
- The nostalgic feeling. Embracing clay pot cooking gives me a sense of pride in honoring a culinary tradition that has been passed down for centuries.
Different Types of Donabe
Clay pots have different characteristics depending on the material used. Let’s understand the characteristics of the most common types of pottery.
Banko ware or Banko-yaki (萬古焼) is produced in Komono-cho and Yokkaichi City, Mie Prefecture, which accounts for about 80% of the national production of donabe. Banko ware boasts excellent heat resistance, capable of withstanding open flames and dry firing. The surface is smooth and glossy, offering a wide variety of designs. Popular brands include Ginpo and Kagetsu. Popular brands include Ginpo and Kagetsu.
Iga ware or Iga-yaki (伊賀焼) is primarily produced in Iga City, Mie Prefecture. Known for its high heat resistance and heat storage properties, it is particularly suitable for stewed dishes. The natural coloring and unique rough texture are attractive. The most popular brand is Nagatanien.
Shigaraki ware or Shigaraki-yaki (信楽焼) is made around Shigaraki in Shiga prefecture. It is made using coarse soil, so it is highly heat resistant and can be used on gas stovetops and direct fire. Its durability and longevity are notable, with popular brands including Kanefusa Seito, Hechimon, and Kumoigama.
Ceramic pots (セラミック鍋) lack the distinctive texture of the earthenware pots mentioned above. They also aren’t porous, so there’s no need to season them. Many ceramic pots are functional and convenient, and they can be used on induction heating (IH) cooktops.
Choose the Right Donabe Size
I recommend a No. 9 donabe if you are cooking for 4 people. For other sizes and servings, see below:
- No. 5 (5号, 5-go)—1 person; 6 inches or 14–16 cm in diameter
- No. 6 (6号, 6-go)—1-2 person; 7.5 inches or 17–19 cm in diameter
- No. 7 (7号, 7-go)—2-3 people; 8.7 inches or 20–22 cm in diameter
- No. 8 (8号, 8-go)—3-4 people; 9.4 inches or 23–25 cm in diameter
- No. 9 (9号, 9-go)—4–5 people; 10.6 inches or 26–28 cm in diameter
- No. 10 (10号, 10-go)—5–6 people; 12 inches or 29–31 cm in diameter
FAQs
Q: Can I use donabe on a glass stove top, coil top, or induction?
Please note that traditional donabe can only be used on open flames (gas stoves), and most of them are not compatible with electric stoves (including glass tops) or induction cooktops, unless otherwise specified.
While it is possible to heat donabe on an electric stove, optimal heat distribution for cooking with donabe is achieved using an open flame. Therefore, the use of a heat diffuser is not recommended.
Q: I like to cook with donabe, but I only have an electric stove top. What Should I do?
The easiest solution is to get a portable butane gas burner for your traditional donabe. My family uses it so we can cook hot pot dishes and teppanyaki at the table. It’s worth getting one if you enjoy communal-style cooking at home.
Best Donabe for Coil-Top Electric Stoves
Unlike conventional donabe, this Ginpo Brand’s Kikka Blue Donabe is designed to use on a coil-top electric cooktop, but not on induction heating.
It requires no seasoning before use, and is also microwave/oven-safe!
Best Donabe for Induction Heating Stoves
KINTO carries modern-style donabe pots that can be used on IH (induction heating). My friends use it and they all love it. You might be able to use these types of donabe for glass top stove, but please exercise caution. I’d recommend checking with the manufacturers or sellers.
Best Donabe Rice Cookers
You can make delicious rice in a regular donabe, but there are some donabe designed specifically for cooking rice. I have two brands in my kitchen and I love them both. I think it’s worth investing in if you are not using an electric rice cooker.
- Hario Gohangama—I LOVE my Hario donabe rice cooker that cooks 2-3 rice cooker cups of rice. I like its functionality, too. It has water lines, the glass lid makes it easy to see inside, and the whistling cap lets you know when it‘s almost done cooking. It’s quite sturdy, so I don’t need to worry about chipping.
- Nagatanien Kamado-san—I love the traditional design and look of this donabe rice cooker. However, it’s more fragile and chips easily, so I only use it on special occasions.
How To Season and Care for Your Donabe
When you purchase a brand-new donabe and take it out of the box, you must season it before using. In Japanese, we refer to this seasoning process as medome (目止め). Before first use, make sure to season your brand-new Japanese clay pot following my step-by-step donabe seasoning tutorial! The tutorial also includes important tips for how to care for your donabe.
I don’t recommend putting your donabe in dishwasher. Hand washing is always the best for longevity of your pot.
Delicious Donabe Recipes
Here are some of the Japanese hot pot recipes that you might enjoy cooking in your donabe!
Hello,
Can you still cook non-rice dishes in the rice cooker donabe? Do you have to adjust the recipe or cooking method in any way?
Thank you for your time.
Hi, Lili! Thank you for reading Nami’s post.
Yes! The Donabe rice cooker can also be used to cook other foods; however, it cannot be used for deep frying.
Hi! I’m a little confused on purchasing authentic donabe. I have a gas stove so I don’t have to worry about that but Ginpo on Amazon says it’s made of ceramic and doesn’t need seasoning etc so I’m assuming it’s not a “real” Banko Ware version that is porous? Or am I reading too much into this? Any tips on what to look out for when trying to purchase in the US? Thank you so much! 🥹
I should add I was looking at the Ginpo’s cream flower one, not the Kikka Blue 🙂
Hello, JLL. Thank you for reading Nami’s post.
If the description stated Banko Ware, that should be it. Here’s a link to Nami’s shop, which includes the Banko ware Donabe. We hope this helps you discover the right kind! 😃 Please see “Japanese Kitchen Tools” on this page.
https://www.amazon.com/shop/justonecookbook
First of all, I want to thank you for your tireless work! Regretfully, I have never commented before, but I consult your website and YouTube channel multiple times a week, and have been doing so for years now — You never fail to have an article on whichever matter I need help with, and I’m rarely ever left with any lingering questions. I don’t know any other sites which are as comprehensive in trying to address every possible aspect or concern as you are! Thank you! 🙂
But today I have one more question: I would like to enjoy tableside donabe meals (especially shabu shabu has won my heart!) with friends, but sadly my apartment does not allow the use of a portable gas burner. I would probably be a little bit concerned about proper ventilation anyway, to be honest!
You mention some donabe (like the Ginpo Kikka, albeit sadly not available where I live) being save to use on coil-top electric stoves — When I search for coil-top, I see an old fashioned type of stove with visible metal spirals. Here in Germany, we mainly use electric stovetops (called Ceran stove) with a smooth glass surface and radiant heat (they’re not induction, but it does look similar). Do you know whether these are also appropriate?
If yes: My idea of a solution would be a donabe which allows for use on an electric glass-top stove, and then using a small electric glass-top hotplate (much like the ones a lot of other cooking channels use) at the table. Do you think this would work fine?
Thank you so much for everything!
Hi Matt! Thanks so much for your kind words and I really appreciate your feedback. I like thinking about all the possible senarios and questions for my readers. 🙂
Ginpo brand donabe is not a porous pot, so we can use it on glass-top stove (like one you use) or portable electric hot plate (not IH). The majority of donabe requires an open flame cooking (portable butane gas stove), and recently we have more IH-friendly donabe available in Japan. So your best option is to get a ginpo brand donabe (or other brands if you can find) online that ships internationally.
Hope this helps, and we’re happy to answer if you have more questions. 🙂
Nami
i just got a donabe pot in Aldi for $15 (Australia), its only 700ml, not very big for entertaining, but I love it. It’s ok for use on gas, electric coil, halogen, glass ceramic, microwave and oven. The box says it’s made from high quality glazed ceramic. Aldi may bring out bigger ones. Requests may help!
I would like to commend you for the absolute complete newsletter on this topic “Donabe”. Everything there to make sure you know the different brands what each is used for… etc. So much respect for your attention to detail. I love eating shabu shabu and feel like my routine is limited. Reading your newsletter today expanded my world of hot pot cooking and I am now going to get a Donabe. Weve just been using a pan. Thank you again for your excellent newsletter.
Hi, Michelle! Thank you very much for your lovely feedback!
It meant a lot to Nami and everyone at JOC.🥹 We hope you’ll continue to enjoy Nami’s newsletter and recipes. Don’t hesitate to get in touch with us if you have any questions about Donabe cooking! We are always happy to help!🫶🏻
I can only admire how thorough your topic of Japanese cuisine in this website. I’m from Indonesia who at the moment is deep into cooking Japanese cuisine due to watching Netflix series and have been using this website as my referal to understand the ingredients of Japanese cooking. Upon watching “What Did You Eat Yesterday”, there’s this episode where Shiro is using donabe to cook and I immediately want one! …only to be confused with the size of donabe I need. That is when I try my luck to come into this website and here you are! You have no idea how I am tremendously helped by your website. Thank you, thank you, thank you!
Hi, Dyla! Aww. Thank you so much for taking the time to share your story and for the kind feedback!🥰
We’re thrilled to hear you love our website and all we shared with you. We hope you will continue to enjoy cooking with us. Happy cooking!