Yokkaichi Banko ware
From everyday tableware and flower vases, Yokkaichi Banko ware, commonly referred to as Banko ware, is known for its remarkable variety. Among its most iconic creations is the donabe, or Japanese clay pot. Beloved for its durability and heat retention, it has become a staple of home-cooked meals—and today, around 80 percent of all donabe produced in Japan are Banko ware.
Banko ware originated in the mid-Edo period (1603–1868 CE), when a cultured tea enthusiast named Nunami Rozan began crafting ceramics in present-day Kuwana, Mie Prefecture. Rather than naming the ware after its region, he chose the word “banko”—meaning “eternity”—as a wish for his creations to endure for generations. That enduring spirit lives on today, and in recognition of its cultural and historical value, Banko ware was designated a Traditional Craft by Japan’s Ministry of Economy, Trade and Industry in 1979.
Materials
Clay suitable for Banko ware donabe is primarily sourced from prefectures such as Aichi, Mie, Gifu, and Shiga. In addition, highly heat-resistant clays are imported from countries including Brazil and Zimbabwe. This combination of materials contributes to the exceptional thermal resistance that Banko ware donabe are prized for.
Designed to perform reliably over gas stoves, charcoal fires, and open flames, these pots owe much of their strength to carefully engineered clay blends. This is due to the mineral petalite, rich in lithium, which plays an essential role in enhancing thermal durability. When blended into the clay, it allows the donabe to withstand extreme temperature changes with strength and reliability.
Filters
