Japanese Cookware
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A donabe pot is a traditional Japanese clay pot that is primarily used for cooking and serving hot dishes, including hot pots (nabe), rice, stews, and soups. The donabe pot’s porous nature allows it to absorb moisture, which enhances the flavours and texture of the food being cooked, and it is highly valued for its ability to retain heat and cook food evenly. All in all, a donabe pot is an incredibly versatile and traditional piece of Japanese cookware that’s an essential in many Japanese kitchens!
A tamagoyaki pan, also known as a makiyakinabe, is a special rectangular or square-shaped frying pan used primarily for making tamagoyaki – a Japanese rolled omelette. The pan is designed to make this omelette in a layered fashion, where beaten eggs are cooked in thin layers and then rolled up into a neat, cylindrical shape. This technique gives tamagoyaki its characteristic fluffy and slightly sweet texture.
Get inspired with some recipes
Mille-Feuille Nabe (Layered Hot Pot) Recipe
Mille-feuille nabe is a beautifully layered Japanese hot pot made with napa cabbage and thinly sliced pork belly, simmered in...
Honeyberry Jam Recipe
This jam is delicious on toast, scones, porridge or even swirled into yoghurt.
Japanese Red Curry Chicken with Rice
Perfect for a cosy dinner, this recipe brings a fragrant and slightly spicy twist to traditional Japanese curry
Mille-Feuille Nabe (Layered Hot Pot) Recipe
Mille-feuille nabe is a beautifully layered Japanese hot pot made with napa cabbage and thinly sliced pork belly, simmered in a savoury dashi broth.
Honeyberry Jam Recipe
This jam is delicious on toast, scones, porridge or even swirled into yoghurt.
Japanese Red Curry Chicken with Rice
Perfect for a cosy dinner, this recipe brings a fragrant and slightly spicy twist to traditional Japanese curry