Do means clay and nabe means pot, which is precisely what a donabe is: a pot made from thick clay that yields consistent, gentle heat for cooking traditional Japanese dishes. Donabes are usually unglazed inside, then glazed outside, a process that allows the vessels to heat slowly, then retain that heat over time. Because each design and glaze varies, donabes patina over time — a direct reflection of the love and care each chef puts into every meal.
Typically, donabes are also carried directly from kitchen to table, where they become a functional centerpiece. Dinner guests linger over the meal, enjoying second helpings and joy-sparking conversations.
