A compact Japanese rice donabe in a black glaze, handcrafted for Marumitsu Poterie. Sized for 2 cups (2 go) of rice at a time, it makes enough for 2–4 people.
The handleless body and deep-fitting lid reduce the chance of water boiling over, and a slot in the lid's knob conveniently holds your favourite rice scoop. Its shape improves convection so the rice cooks evenly, plump and delicious, and its compact form is easy to store in the kitchen or pop straight into the fridge. Founded in 1950 in Seto, home to some of Japan's longest-running kilns, Marumitsu designs each collection with a French flair, always considering how a piece will be used.
New to cooking rice in a donabe? Follow our step-by-step guide on how to cook rice in a Japanese donabe.
Details
- Maker: Marumitsu Poterie
- Material: heat-resistant earthenware clay, glazed
- Measurements: approx. 18.5 × 18.5 × 14 cm
- Capacity: approx. 1050ml; suitable for 2 go of rice (Japanese cups)
- Colour: black
- Suitable for gas stove tops; oven and microwave safe; not dishwasher safe
- As each piece is handcrafted, donabe may differ slightly from piece to piece
- Made in Japan
Explore more Marumitsu Poterie Japanese ceramics.
*Due to the weight of this item, it isn't available for free shipping.
Care: Hand wash only; do not use in the dishwasher. Do not soak the donabe or cool it too quickly while hot. Dry thoroughly before storing away.
Note that the outermost layer may crack slightly during use. This is a natural process that develops the donabe's character as it ages, and should not hinder your enjoyment of the product. Very thin hairline cracks may appear on the glazed surface and exterior base. Known as "kannyu" in Japanese, they do not affect the use of the donabe and are appreciated within the wabi-sabi aesthetic. These naturally developed cracks are a feature of handmade pottery made without petalite.
To extend the life of your donabe, we recommend seasoning it with the "medome" process before first use.
Rice Water Seasoning (Before First Use)
- Rinse rice as usual. Add two cups of rice to a large bowl and gently knead it between your fingers under running water. Keep the rice water for the next step.
- Fill the donabe to around 80 percent full with the rice water.
- Bring to a boil over medium heat, then reduce the heat and simmer for 15 minutes, stirring occasionally.
- Let the water cool naturally to room temperature.
- Discard the water once it is cool enough to touch with your bare fingers and nearing room temperature.
- Wipe dry with a clean cloth, then let it air dry entirely for at least one night before using or storing it.