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<\/a>The donabe earthenware pot for one or two people is a best-seller. Once the food is cooked, the whole pot can be placed straight on the table, acting as a serving dish. (\u00a9 Pixta)<\/p>\n
Among the types of earthenware used for these pots, Bankoyaki and Igayaki from Mie Prefecture, along with Shigarakiyaki from Shiga Prefecture are highly regarded. With a donabe, the ingredients heat slowly, meaning they cook all the way through. This type of pot is special due to its exceptional heat retention, so even after being removed from the stove, the food stays piping hot for a long time. A donabe also adds charm to the dining table.<\/p>\n
When cooking rice, a specifically designed thick-walled donabe is recommended, rather than a standard donabe. The temperature rises slowly, while retaining heat for a long time after boiling, so rice can be ready in minutes. \u201cThis takes ten minutes to cook and ten minutes to steam. It\u2019s extremely quick and rice cooked in a donabe definitely tastes better,\u201d Iida explains.<\/p>\n All-Purpose and Frequently Used<\/p>\n A yukihira pan is a type of lightweight single-handled saucepan with spouts on either side for pouring. While the sides of saucepans and stewpots used overseas rise up straight, the sides of a yukihira pan widen outward from a rounded base. This design creates convection and lets moisture evaporate more easily, so is perfect for simmering. What makes this pan so distinctive is its tsuchime dimpled surface, marks created by repeated hammering<\/a>. As Iida points out, \u201cHammering metal strengthens it, increasing its durability. Another advantage is the dimples increase the surface area, which improves heat conductivity.\u201d<\/p>\n Yukihira pans made from copper or aluminum have higher heat conductivity, so food can be cooked even quicker. Stainless steel ones are also popular as they are easy to clean. They can be used to boil vegetables, as well as make ramen<\/a> and miso soup<\/a>, so they are possibly the most used pan in the Japanese kitchen.<\/p>\n Ten Utensils Sought by Overseas Visitors<\/a>
Sumi ink is applied and soaked into the crackled exterior glaze to highlight the pattern. (\u00a9 Nomura Kazuyuki)<\/p>\n<\/a>
A donabe designed for cooking rice. Its rounded shape enhances heat convection and it includes an inner lid for further heat and moisture retention. (\u00a9 Nomura Kazuyuki)<\/p>\n<\/a>
A stainless steel yukihira pan. It is made in the Tsubame-Sanj\u014d region of Niigata, an area renowned for its high-quality metalwork. (\u00a9 Nomura Kazuyuki)<\/p>\n
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\nOroshigane: Traditional Japanese Graters for Every Ingredient on Your Plate<\/a>
\nSuribachi and Surikogi: Function Meets Beauty to Create the Perfect Texture<\/a>
\nOnigiri Molds and Sushi Roll Mats for Beautifully Formed Japanese Cuisine in a Flash<\/a>
\nJapan\u2019s Cutting Edge: Peelers, Slicers, and Scissors<\/a>
\nTea Kettles and Strainers: Traditional Items with Surprising New Uses<\/a>
\nPots Galore: Donabe and Yukihira Offering Quick Ways to Cook Every Day
\nFrying Pans
\nTamagoyaki Square Pans and Cooking Chopsticks
\nCutting Boards
\nSoy Sauce Dispensers and Miso Muddlers
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