Mugihiko Kitagawa - Vegetable Dyed Donabe Pot, I

*More colors and shapes are available. Each piece is unique. Discover the one that speaks to you!

Each piece is handmade by Mugihiko Kitagawa in Aso mountain in Kumamoto Japan. Each piece varies in glaze and size.

Mugihiko's family crafted unique "natural ash glaze" from their farm's organic plants, taking 1-10 years to produce. Each batch's distinct coloration makes every piece uniquely beautiful.

• Approximate measurement:
  • overall: 7 7/8" W x 6 1/4" H (with lid)
  • 6 5/8" opening diameter
    
• Capacity: 4 US cups
• Weight: 3.5 lbs
• Care instruction: hand wash recommended, not oven safe

Story:

Mugihiko Kitagawa is the second generation of the ceramicist family. His family started the kiln in the 1980s in Aso mountain in Kumamoto Japan. Aso mountain is an active volcano and the local soil contains a lot of minerals and volcanic ashes. The area is also famous for hot springs and a rich environment for farming culture.

Mugihiko’s family invented the “natural ash glaze” using local organic plants, vegetables and fruits. His family raises those vegetables and fruits on their own farm. It takes about 1-10 years depending on the ingredients just to create the natural ash glazes. Due to the natural resources the color comes out differently each round.

Mugihiko traveled to many countries when he was in his 20s and spent time with the local families in each location. Mugihiko is focusing on hand-kneading using those natural ash glazes to express the simple beauty of nature in Aso mountain while adding some uniqueness from different countries where he traveled.

The donabe clay pot gets its character over time

As you use your donabe over and over, it develops character and that’s something you will enjoy.

• The very thin cracks could appear on the surface (glaze) of the donabe. It’s called “kannyu” in Japanese and the cracks run like veins. They are the naturally developed cracks on the glaze and won’t affect the function of the donabe.

• Once you start using the donabe, the bottom part starts to change its color and black spots (like burned spots) could appear. It’s also the part of developing the character and the donabe is safe to use. However, if the bottom part seems to get too black too quickly, the heat you use might be too high. In this case, we suggest that you use the donabe over a lower heat level.

How to season donabe

This is a one-time simple step before starting to use your donabe for the first time.Because donabe is made of porous clay, without seasoning the donabe, it might cause leaking or cracking. Therefore, we suggest that you season the donabe by making the porridge in it. It might sound like an extra step, but it’s just a simple procedure in order for your donabe to last for many years.

How to season Donabe

1. Make sure the outer bottom of the donabe is dry before starting the process.

2. Pour the water to about 70% of the donabe, and add cooked rice. The cooked rice must be at least 1/5 of the volume of the water. If you are using the frozen left-over rice, make sure the rice is defrosted (by microwave is okay). Stir the water and rice thoroughly.

3. Cover the donabe with a lid and cook the rice over low to medium-low heat. Once the mixture starts to simmer (approximately after 20-30 minutes), uncover and keep the heat at low (the mixture should simmer, not boil). Continue to cook until the mixture becomes almost like paste. Stir occasionally to make sure the bottom is not burned. Make sure not to let the mixture boil. If you boil, the hot mixture can splash out of the pot and it’s dangerous. Use the proper protection (such as pot holders or oven mitten) when handling the pot (including the lid) when it’s heated, as the donabe can get very hot.

4. Turn off the heat and let it cool down for about 1 hour.

5. Remove the rice mixture from the donabe. Rinse the donabe thoroughly and let it dry completely before using it for the first time.

How to take care of your donabe

With proper care, your donabe can last for a very long time.

• To clean the donabe, use mild dish soap with lukewarm water. Once cleaned, make sure to dry the bottom of the pot by placing the bottom part upside down to avoid the possible mildew to grow on the pot when it's stored. Also make sure that the bottom is dry before you set your donabe over heat. If the bottom is wet, the moisture can be absorbed and expand in the porous base and cause possible cracking when heated.

• Leftovers should not be kept in the donabe overnight. If you have any leftovers, transfer it to another container.

• If the donabe has a crack that goes to the edge or has any visible damage, stop using it immediately.

• If the food smell stays inside of the donabe, fill the donabe with the water to 80% and a small scoop of green tea leaves and simmer for about 10 minutes.

• If the actual mold has grown in the donabe, you can use a sponge (or a not very abrasive scrub) and dish soap to clean it. Depending on how persistent the mold is, the stain might remain even after cleaning (but it's safe to use). For the moldy smell, fill the donabe with water to about 80% full and a few tablespoons of distilled vinegar, and simmer for about 10 minutes. Then, repeat the *seasoning procedure again.

*Due to the natural material, it may chip easily. Please handle it with care.