Donabe "Japanese Clay Pot"

Donabe "Japanese Clay pot" are used in Japanese restaurants that serve authentic hot pot dishes such as Chanko-nabe, Kimuchi-nabe and Oden. Do you know why?

This is simply because using a Donabe is the best way to make your food tasty.

Cooking professionals knew this from their senses, but it is also known scientifically that cooking with a Donabe can produce 30% more glutamic acid, one of the ingredients that humans find delicious, compared to using metal pots.

Features

It is said that glutamic acid, the main ingredient of "Umami", is produced more when the temperature of the protein in the food is between 35-55℃. Donabe pots can help this process with the following features.

Gentle Heating

A Donabe, whose temperature rises slowly when heated, can bring out the umami of ingredients and produce a clear soup without falling apart.

Excellent heat storage

Since Donabe do not change temperature easily, they retain heat even after heating is stopped.

Effect of far-infrared rays

The far-infrared rays emitted by Donabe heat the food evenly and keep the umami flavor intact.

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