Black ceramic steamer from Iga ⋅ Nagatani Seito

Before use, it is essential to follow the "culotte" procedure.

Due to the characteristic porosity of Iga clay, it is essential to "culotte" your donabe before first use. This is a one-time procedure, to avoid the risk of cracking and ensure the durability of your cooker.

Culotte procedure:

1. Make sure the bottom of your cooker is completely dry.
2. Pour water into the donabe up to about 70% of its capacity, then add already-cooked rice (about 20% of the volume of water). Mix well.
3. Place the two lids on the donabe, aligning the ventilation holes at right-angles to each other.
4. Place the donabe over a low-to-medium gas fire.
5. As soon as the mixture begins to simmer (about 10 minutes), remove the lids and continue cooking over low heat, until you obtain a thick paste. Never allow the rice to boil, and stir regularly to prevent sticking.
6. Turn off the heat and leave the mixture to cool in the donabe for about an hour.
7. Then empty the (inedible) contents, rinse and dry the donabe.

Care instructions:

1. Clean the donabe with a soft sponge, washing-up liquid and lukewarm water (avoid abrasive sponges).
2. Once washed, wipe thoroughly and leave to dry upside down.
3. Before use, check that the bottom of the donabe is completely dry, as a damp bottom may cause cracks during cooking.
4. Use low to medium heat and avoid sudden heating. Never expose the donabe to thermal shock (e.g. immersion in cold water).
5. Never place an empty donabe on the fire.
6. Avoid deep-frying.
7. Do not leave the donabe immersed in water for more than 30 minutes.
8. Before storing, make sure the donabe is completely dry.
9. Caution: the donabe can become hot during cooking. Always handle it with gloves or a tea towel.

Recipe for cooking donabe rice

1. Before cooking, rinse the rice 2 or 3 times in cold water until the water runs clear.
2. Leave the rice to stand in one and a half parts cold water for the time indicated, outside the donabe.
3. Bring the water to the boil, then cook over a low heat for the time indicated, placing the hole on the top lid perpendicular to the holes on the inside lid.
4. Turn off the heat and let the rice stand for 15 minutes, leaving the lid on.

Before use, it is essential to follow the "culotte" procedure. Due to the characteristic porosity of Iga clay, it is essential to "culotte" your donabe before first use. This once-only procedure avoids the risk of cracking and guarantees the durability of your cooker. 1. Make sure the bottom of your cooker is completely dry. 2. Pour water into the donabe up to about 70% of its capacity, then add already-cooked rice (about 20% of the volume of water). Mix well. 3. Place the two lids on the donabe, aligning their ventilation holes perpendicularly. 4. Place the donabe over a low-to-medium gas fire. 5. As soon as the mixture begins to simmer (about 10 minutes), remove the lids and continue cooking over low heat, until a thick paste is obtained. Never allow the rice to boil, and stir regularly to prevent sticking. 6. Turn off the heat and leave the mixture to cool in the donabe for about an hour. 7. Then empty the (inedible) contents, rinse and dry the donabe. Care and maintenance : 1. Clean the donabe with a soft sponge, washing-up liquid and lukewarm water (avoid abrasive sponges). 2. Once washed, wipe dry thoroughly and leave to dry upside down. 3. Before use, check that the bottom of the donabe is completely dry, as a damp bottom may cause cracks during cooking. 4. Use low to medium heat and avoid sudden heating. Never expose the donabe to thermal shock (e.g. immersion in cold water). 5. Never place an empty donabe on the fire. 6. Avoid deep-frying. 7. Do not leave the donabe immersed in water for more than 30 minutes. 8. Make sure it is completely dry before storing. 9. Caution: donabe can become hot during cooking. Always handle with gloves or a cloth.

Nagatani Seito, one of the oldest donabe factories in Japan, was founded in 1832 in the town of Iga, and continues to perpetuate ancestral pottery know-how. Located in Iga, in the Mie prefecture of Kansai, it is renowned for its rich clay resources, ideal for making donabe. The tradition of Iga-Mono, or "the object of Iga", is based on a heritage of over 1300 years of pottery techniques.