Table Setting #35 Warm Up On a Cold Day with GINPO's Hot Pot
Have a warm party on a cold day with GINPO's clay pots! The time when everyone eats the same dish cooked in the clay pot will surely be a special time with lively conversation.
This time I made a hot pot in which a polar bear made of grated Daikon radish peek out. You'll want to try out many different recipes!
The clay pot is placed in the center of the table, and each person takes a portion with a ladle. It adds height to the table and creates a gorgeous atmosphere. It retains heat very well, so it doesn't get cold quickly after being brought from the stove to the table. Just sitting around a steamy clay pot will make you feel happy.
For the Tonsui, a serving bowl for hot-pot dishes, I chose Mino ware with a beautiful deep blue color to match the color of the clay pot. The small handle part makes it easy to lift when hot food is put in it, and it can also be used to hold a spoon. In addition to being used as a special bowl for clay pot dishes, it is also useful as a small bowl for simmered dishes and for putting dipping sauce of noodles.
For the rice bowl, I chose Hasami ware, which has a beautiful traditional Tokusa stripe design. The wide opened shape makes it easy to serve rice, and it is very light and easy to use. The very thin shape gives it a very sophisticated look.
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.
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 Clay pots can help this process with the following features.
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.