Mishima Donabe Japanese Clay Pot for 3 to 4 persons
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The Hana Mishima (Ginpo Mishima) series, with its large floral pattern in a soothing gradation of white and gray, has been a long seller of the company since the 1970s. It was first used by professional chefs and continues to be widely loved both in Japan and abroad. Even after more than 20 years of use in restaurants and ryotei (traditional Japanese restaurants), the pots continue to be functional and durable.
All painting is done by hand. The painter himself makes the brushes by hand, and uses the one that feels best in his hand. It is a masterpiece that people have continued to choose for about half a century.
You can enjoy not only hot pot dishes, but also soup curry, cheese fondue, and many other dishes.
With a little shallow shape, the size of 3.2L(108.2oz) is suitable for 3 to 4 persons to enjoy Donabe dishes. For other dishes such as soup, stew, curry, cheese fondue, it can cook up to 4 to 5 people.
DETAILS
| Quantity | 1 |
| Size | D 31.5 cm (12.4 in) x H 16 cm (6.3 in) / For 4 people |
| Capacity | 3,200 ml (108.2 fl oz) |
| Material | Stoneware (Non-induction cookware) |
| Microwave | Yes |
| Dishwasher | No |
Maker / Brand
Founded by Ginpo Toki in 1932, GINPO is a distinguished brand rooted in the legacy of Banko ware, carried on through four generations in Yokkaichi, Mie Prefecture. Even with limited access to local materials, the company has continued to evolve—combining traditional craftsmanship with constant innovation to meet the changing needs of everyday life.
Its signature series—Kikka, Hana Mishima, and Sumi-Kannyu—embody both elegance and practicality. Through a meticulous five-stage production process that blends artisanal skill with modern technology, GINPO remains committed to delivering consistent, high-quality donabe from raw clay to finished form.
Crafts
Yokkaichi Banko ware—commonly known as Banko ware—finds its origins in the crafting of ceramics ranging from everyday tableware to flower vases. Today, it is best known for its donabe, or Japanese clay pots, valued for their durability and excellent heat retention. Around 80 percent of all donabe produced in Japan are Banko ware, making them an essential tool for home-cooked meals.
How to Care
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Donabe Clay Pots
Donabe, traditional Japanese clay pots, are often used in restaurants and homes to serve authentic hot pot dishes like chanko nabe, yudofu, and oden. These winter favorites are especially flavorful when prepared in a donabe.
Experienced chefs and science agree: cooking with a donabe makes food more delicious. Research shows that compared to a metal pot, cooking with a donabe clay pot can produce as much as 30% more glutamic acid, a key component of umami.
