Donabe Clay Pots
Japanese clay pots, known as donabe, are often used in restaurants serving authentic hot pot dishes like chanko nabe, kimchi nabe, and oden. These winter favorites are especially flavorful when prepared in a traditional donabe.
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.
Features
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.
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