"MUSHI NABE" DONABE STEAMER WHITE ZW-19 (100 fl oz) by Iga Mono

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Maker: Nagatani-en

Designer: Iga Mono

Dimensions: 11.5” (w) x 11.5” (l) x 6” (h) or 292mm (w) x 292mm (l) x 152mm (h)

Weight: 8.8 lbs or 4.0 kg

Materials: Ceramic

•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

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.  Each donabe is made by skilled craftsmen with care at Nagatani-en’s facility.  It takes about 2 weeks for one donabe to be made. This beautiful Iga-Yaki donabe is not only a great cooking tool, but also makes a great table-top presentation.


Healthy non-oil steam cooking for the wonderful flavor and texture.This Donabe steamer, made by Nagatani-en, is designed to cook the ingredients with fast steam along with the effect of FIR (Far infrared Radiation). As a result, the Ingredients can cook fast while maintaining the natural flavors and nutrients of each ingredient inside. For fish or meat, its excess fat tends to drain through the steam grate during cooking. Therefore, the Donabe Steamer can give an option for cooking lean. Because the heat penetrates to the core of each ingredient very fast with FIR effect, you can enjoy the desirable texture of the food when it’s just cooked. Vegetables such as asparagus and broccoli tend to have a crispy texture, while meats can be succulent when ready.


Use Donabe Steamer, “Mushi Nabe” in many different ways.
Basic Steaming Instructions for the Donabe Steamer, “Mushi Nabe”
Pour the water to about 70% of the donabe body
Set the steam grate and close with the lid. 
Set over medium-high heat on the gas stove top
Once the steam starts coming out of the hole of the lid, it’s ready to cook. Be careful with the hot steam when opening the lid.
Put the ingredients on the steam grate. Close the lid and steam until the ingredients are cooked to your desired doneness. The cooking time varies depending on the type and size of ingredients.
*Be sure not to clog the holes with the ingredients. You want to leave enough space for the steam to go through the grate.
Using the Donabe Steamer “Steamer “Mushi Nabe” Cold“ Mushi Nabe” can work as a portable “fridge”with the effect of the heat of vaporization. To maximize the effect, soak inner side of both parts (except for the steam grate) of “Mushi Nabe” with water (about3 minutes) and drain, then spread the ice cubes inside of the donabe body and on the steam grate. Decorate with ingredients and close the lid. 
It's Ideal for serving the cold food such as sushi, fresh vegetables with dip, fruit salad, etc. The water wild rip through the grate to the bottom, so the ingredients won’t become too wet when the ice on the grate melts. 
Using as a Classic-style Donabe without the Steam Grate:
By removing the steam grate, the Donabe Steamer, “Mushi Nabe”, can work as an all-purpose classic-style donabe to enjoy hot pot, braising, etc. Ideal for your one-pot meal.
We also recommend, after cooking a meat course(s) with the Donabe Steamer, remove the steam grate and make a soup, soup noodle, or zousul (soupy porridge) with the remaining cooking water in the donabe. With the juice dripped from the meat, the cooking water can turn into a nice broth. You can simply season it (add extra broth if necessary) 


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