"IBUSHI GIN" DONABE SMOKER CT-80 by Iga Mono

Maker: Nagatani-en

Designer: Iga Mono

Dimensions: 11” (w) x 11” (l) x 10” (h) or 279mm (w) x 279mm (l) x 254mm (h)

Weight: 13.8 lbs or 6.3 kg

Materials: Ceramic, metal smoke grates

Also included: stone cray trivet, wood chips, smoke grates

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. Each donabe is made by skilled craftsmen and takes around two weeks to be made.

This uniquely designed Iga-yaki donabe smoker seals in smoke allowing you to make the professional quality smoked dishes with the easy preparations at home. Water is poured between the body and lid. The lid seals tightly allowing the smoke to stay inside and flavor the ingredients. The donabe glaze creates the Far Infrared Radiation (FIR) when heated allowing perfectly smoked dishes in about 30 minutes. You’ll only need a small amount of smoke chips (Japanese Sakura wood chips provided) to notice the smoky flavor permeate your ingredients. Wonderful for cooking meats, seafood, mushrooms, vegetables, etc…

•Suitable for gas-burners. Not suitable for induction or electric stovetops

•Do not place in dishwasher

•Do not place in microwave

•Do not heat empty

Donabe Smoker, “Ibushi Gin”

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 7^th 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.

With this sealing effect, the smoky aroma can stay inside of the donabe to flavor the ingredients with the small amount of smoke chips. 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

• Meat (Beef, Pork, Chicken, Sausage, etc.)
• Seafood (Salmon, scallop, shrimp, etc.)
• Mushrooms (Various kinds including king oyster mushroom, shimeji mushroom, maitake mushroom, etc)
• Vegetables (Asparagus, scallion, grilled pepper, etc.)
• Boiled eggs, Swiss cheese, nuts, fish cakes, etc.

Basic Smoking Instructions for Donabe Smoker, “Ibushi Gin”

1. Line the bottom of “Ibushi Gin” with aluminium foil. Place a handful of smoke (about 1/3 oz or 7-10g).

*By lining the bottom with aluminium foil. It will make the cleaning easier.

1. Set the ingredients on the grates so that each ingredient won’t overlap each other.

                     *Cut the ingredients into smaller pieces if necessary. Wipe of excess moisture or grease,

                         if any, with paper towel

1. Set “Ibushi Gin” (with the ingredients) over high heat on the gas stove top (medium-high heat for the professional use high-calorie burner). Once the smoke chips start releasing smoke (approximately 7-8 minutes). Cover with lid. “Make sure the donabe sits flat on the stove. *Do not light the smoke chips directly with flame.

1. Once the smoke starts to come out of the rim of the donabe body (approximately 5-6 minutes after it’s covered with lid) fill the rim with the water. Turn off the heat. (Or wait for additional 2-3 minutes if you want extra cooking time before turning off the heat.) * The water shouldn’t overflow from the rim.

1. Let it sit with the lid on for 20 minutes. The ingredients are ready to eat! * The ingredients will continue be smoked/cooked with the carry-over smoke heat after the heat is turned off. Make sure not to open the lid meanwhile. The smoke time may vary depending on the type/size of ingredients. Adjust the smoking time according to your preference.