Donabe Clay Pots

Experienced chefs have long known this from practice, and it’s also been scientifically shown that cooking with a donabe can produce up to 30% more glutamic acid—a key component of umami—compared to metal pots.

Glutamic acid, the primary component of umami, is said to be produced in greater amounts when food proteins reach temperatures between 35–55°C. Donabe pots facilitate this process with the following features:

Gentle Heating

Donabe pots heat slowly, bringing out the umami flavors in ingredients while preserving a clear broth and keeping ingredients intact.

Excellent heat storage

Donabe pots maintain a stable temperature, retaining heat even after the heat source is turned off, keeping dishes warm longer.

Effect of far-infrared rays

Far-infrared rays emitted by donabe pots provide even heating, preserving the rich umami flavors in the food.

GINPO

In 1932, Sutematsu Kumamoto, the company’s founder, established a factory to achieve high-quality manufacturing that met his standards.

Through various hardships and challenges, he listened to customer feedback and continued developing earthenware pots that suited people’s daily lives. The 'Kikka' series, created through this rich history, continues to bring joy to diners around the world.

Nichijou-Sahanki

Nichijou-Sahanki aims to transform cooking from something 'you have to do' into something 'you want to do.' No complicated jargon or fancy language—Nichijou-Sahanki simply wants to create and provide easy-to-use items that feel natural in your hands as you stand in your kitchen.

These donabe accessories are practical for cooking and essential for fully enjoying Japanese clay pot dishes. They not only serve a functional purpose but also add warmth and style to the dining experience, enhancing the ambiance at the table.

Sharing from a single pot is a unique and intimate experience, perfect for bringing family and friends closer together. Consider making it even more special with thoughtfully chosen accessories.