Authentic Iga-Yaki pottery, by Nagatani-en from Iga, Japan.
Iga-yaki is one of Japan’s most highly-regarded traditional ceramics, which is said to have originated in Iga, Mie-Prefecture in late 7th Century. Nagatani-en, founded in 1832, is the leading producer of Iga-yaki potteries. Nagatani-en’s product has been loved by both professional chefs and home cooks.
Homemade professional-quality smoked dishes
at your dinner table.
Product Info – Donabe Smoker, “Ibushi Gin”
Size: Large
Product #: CT-80
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•Clay Pot (ceramic, made of the clay from Iga, Japan)
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•Color: Black
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•Size: W10 ¾ -inch diameter x H8-inch
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•Capacity: 2,400 ml (about 10 cups)
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•Weight: 5.7 kg (about 12.5 lbs.) including the trivet
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•Made by Nagatani-en
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•Origin: Iga, Japan
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•The parts include Donabe body (bottom), lid,
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smoke grate x 3, Japanese sakura (cherry blossoms) wood smoke chips (about 3.5 oz), and ceramic trivet
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•For gas stove top use only
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•Not suitable for the electric range or microwave
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•Not suitable for the dishwasher
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•The package also includes an English instruction sheets.
Price: $275.00
Easy and Delicious:
Indoor Smoking with this unique Donabe Smoker, “Ibushi Gin”
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✦This uniquely designed Iga-yaki donabe smoker allows you to make the professional quality smoked dishes with the easy preparations at home. By pouring the water between the donabe body and lid, the lid becomes tightly sealed without releasing the smoke outside.
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✦With this sealing effect, the smoky aroma can stay inside of the donabe to flavor the ingredients with the small amount of smoke chips.
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✦Because the glaze of the donabe promotes the Far Infrared Radiation (FIR) effect when heated, delicious smoked dishes can be ready in about 30 minutes. (*Smoke time may vary depending on the size of ingredients and heat level.)
Suggested Ingredients
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✦ Meat (Beef, pork, chicken, sausage, etc.)
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✦ Seafood (Salmon, scallop, shrimp, etc.)
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✦ Mushrooms (Various kinds including king oyster mushroom, shimeji mushroom, maitake mushroom, etc.)
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✦ Vegetables (Asparagus, daikon radish, bamboo shoot, etc.)
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✦ Boiled eggs, cheese (depending on the kinds), fish cakes, etc.
True “Terroir” of Iga
One of the reasons which make Iga-yaki donabe (Iga-style clay pot) so special is the clay.
Iga region, where this donabe is from, used to be the bed of Lake Biwa in the pre-historic time. The clay from this region naturally has the higher level of heat-resistance, therefore the potteries for the open-flame use have been made in this region for many hundreds of years. Because the clay from Iga consists of higher content of carbonated organisms from the pre-historic time, the clay which makes Iga-style donabe is generally porous. Therefore, it “breathes” during cooking. When cooked with Iga-style donabe, porous clay benefits the donabe to retain the heat fully before it penetrates to the core of each ingredient in the donabe. Also, the glaze of the surface of the donabe promotes the far infrared radiation (FIR) when heated. With this effect, the ingredients cook evenly while the flavors are sealed inside.
Basic Smoking Instructions for
Donabe Smoker, “Ibushi Gin”
1.Line the bottom of the donabe with the aluminum foil. Place a handful of smoke chips (about ½ ounce).
*By lining the bottom with the aluminum foil, it will make the cleaning easier.
2.Set the ingredients on the grates so that each ingredient won’t overlap each other.
*Cut the ingredients into smaller pieces if necessary. Wipe off excess moisture and grease with the paper towel, if any.
*If you like, season the ingredients to your taste, with salt, coarse pepper, etc.
*Because the lower level grate will be hotter temperature, we recommend that you set the meat or thicker ingredients on the bottom level grate.
3.Set the donabe (with the ingredients) over high heat on the gas stove top (medium-high heat for the professional use high-calorie burner). Once the smoke starts to come out of the smoke chips (approximately 7-8 minutes), close with the lid.
*Make sure the donabe sits flat on the stove.
*Do not light the smoke chips directly with the flame.
4.Once the smoke starts to come out of the rim of the donabe body (approximately 5-6 minutes after closing the lid) fill the rim with the water. Wait for 2-3 minutes and turn off the heat.
*The water shouldn’t overflow from the rim.
5.Let it sit with the lid on for 20 minutes. The ingredients are ready to eat!
*The ingredients will be smoked with the carry-over heat after turning off the heat. Make sure not to open the lid meanwhile. The smoking time may vary depending on the ingredients. Adjust the smoking time according to your preference.
This donabe smoker, “Ibushi Gin” was honored with the “Good Design Award” of Japan in 2005.
Also suggested...
Optional item: Extra smoke chips
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•Japanese Sakura tree (cherry blossom) smoke chips. Sakura chips are known for giving the aromatic smoky flavors without overpowering.
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•One bag has enough chips for 12-14 times of use.
Product Info – Sakura tree smoke chips for Donabe Smoker, “Ibushi Gin”
100 grams (about 3.5 oz)
Product #: CT-80-6
Price: $8.00
