How To Care

With proper care, Magewappa can be enjoyed for many years.

Before First Use

Before using Magewappa for the first time, rinse it several times with slightly warm water and let it dry completely in a well-ventilated area. This helps prevent odors and stains.

Daily Care

• Wash gently with water, mild detergent, and a soft sponge after use.

• Do not use dishwashers, dryers, bleach, cleansers, or scrubbing brushes, as they may damage the wood.

   

  

   

Drying

• Wipe with a clean cloth and dry thoroughly in the shade with good airflow.

• Do not soak in water for long periods or expose to direct sunlight or heat, as this may cause deformation or discoloration.

   

  

About Food Use

Our Magewappa products are urethane-coated, making them suitable for oily or strongly colored foods, including fried or stir-fried dishes, without staining the wood.

Important Notes

• Do not use over open flames, in microwaves, ovens, dishwashers, or dryers.

• Avoid prolonged soaking in water or hot water.

• Do not leave in direct sunlight or near heat sources.

• Avoid poking the bottom with metal cutlery or sharp chopsticks, which may damage the coating.

  

In chado, the Japanese way of tea, each utensil plays an essential role. The chasen (bamboo tea whisk) is a key tool that directly affects the texture and finish of matcha. Carved from a single piece of bamboo and shaped into fine bristles, it is both functional and delicate. Proper care is essential to maintain its form and extend its lifespan.

How Do I Prepare a Chasen Before First Use?

Before first use, fill a bowl with water and gently whisk the chasen to loosen the bristles. Avoid rinsing under running water, as the whisk may be damaged if it hits the faucet.

Before making matcha, briefly soak the bristles in lukewarm water for a few seconds. This softens the bamboo, improves flexibility, and helps prevent breakage during whisking.

How Should I Clean a Chasen After Use?

After each use:

• Rinse using water only
• Do not use detergent or a dishwasher
• Gently shake in water to remove remaining matcha
• Air dry away from direct sunlight

Detergents and heat can weaken the bamboo fibers and shorten the chasen’s lifespan.

How Should I Store a Chasen?

To maintain its shape:

• Use a chasen holder (chasen-tate)
  • Place the inner bristles into the holder
  • Rest the outer bristles gently on the surface

Store in a place with stable temperature and humidity. If not in use for a long period, ensure the chasen is completely dry before returning it to its case.

How Long Does a Chasen Last?

A chasen naturally wears out faster than other tea utensils as its fine tips gradually soften and break with use. Watch the tips and discard if it shows signs of wear. 

The gentle sound of bamboo bristles brushing the matcha bowl is part of the matcha experience. Proper care helps preserve both the chasen and the quality of each bowl of tea.

A kyusu, the traditional Japanese teapot, is best cleaned using only water or warm water. Avoid detergent in daily care, and always dry the teapot completely before storing it.

With continued use, especially for Tokoname ware, a kyusu gradually develops a deeper color and a soft, natural luster that enhances its character. Because of their distinctive shapes and fine parts, teapots can be delicate. If handled carelessly during washing, the spout or handle may easily be bumped or damaged.

Hold It Properly

The most common accident occurs when the spout or handle strikes the sink during washing. To prevent this, hold the handle firmly with one hand and position the kyusu so the spout faces toward you. This posture helps protect the teapot’s most fragile parts while rinsing.

Rinse Thoroughly

Rinse the interior under running water, directing water through the spout to flush out any remaining tea leaves from the internal strainer.

Most kyusu teapots are fitted with very fine mesh strainers. Be sure to remove all tea leaves to prevent clogging and to keep the teapot clean and hygienic.

Use a Brush

If tea leaves are caught in the strainer or spout, a small kitchen brush or a clean toothbrush can gently dislodge them without damaging the surface.

Dry Thoroughly

Drying is the most important step in caring for a kyusu. Due to its shape, water can easily collect inside the body or spout. If moisture is left behind, it may affect the tea's flavor and aroma and could lead to mold or bacterial growth.

After rinsing, separate the kyusu body, lid, strainer, and tea filter (if removable), and dry each part individually. To help moisture evaporate from hard-to-reach areas such as the spout and base, place the main body upside down while drying.

Is a Kyusu Dishwasher Safe? What About Detergent?

Although many ceramic and porcelain items are dishwasher safe, we do not recommend washing kyusu teapots in a dishwasher. The vibration and high heat can cause damage, and decorative finishes—especially red-painted details—may fade over time.

At MUSUBI KILN, our products are crafted to be enjoyed for years to come. If there is any risk that dishwasher use could affect a product’s appearance or function, we clearly note that it is not dishwasher safe.

For everyday care, rinsing your kyusu thoroughly under running water is usually sufficient, and detergent is not necessary.

If you are concerned about tea stains, pour boiling water into the teapot, add 1–2 spoonfuls of baking soda, and let it sit. Once the water has cooled, gently scrub with a soft sponge to help lift stains.

Japanese teapots come in a wide range of shapes and sizes. Some are ideal for casual daily tea with family, while others are designed for slow, deliberate brewing—much like a barista’s handcrafted coffee.

Japanese copper cookware is valued for its fast, even heat conduction and precise temperature control. Most pieces are lined with tin, which protects food from reacting with copper and provides gentle, consistent heating. With proper care, copper cookware can be enjoyed daily for many years.

Before First Use

Copper Tamagoyaki Pan (Oil Seasoning – Abura-narashi)

1. Wash gently with mild dish soap and a soft sponge.
2. Fill the pan about halfway with cooking oil and heat slowly over low–medium heat for 4–5 minutes.
3. Let cool, discard the oil, and wipe the interior clean with a paper towel.

Copper Cooking Pots

(Yukihira Pan, Donburi Pan, Shabu Shabu Pan)

• No seasoning required
• Wash with mild soap, rinse, and dry thoroughly before use

Using Copper Cookware

• Use low to medium heat—copper heats very quickly
• Keep the flame under the base; avoid letting it climb the sides
• Transfer food to another container after cooking, especially salty or acidic dishes

• Do not use unlined copper with acidic ingredients (e.g., vinegar, citrus)

   

Cleaning After Use

Allow cookware to cool completely before cleaning.

Tamagoyaki Pan

• Wipe inside and outside with a paper towel

Cooking Pots

• Wash with warm water, mild soap, and a soft sponge
• Dry thoroughly to prevent tarnish

If verdigris (bluish-green tarnish) appears, gently clean with a soft cloth and cream-type cleanser. Verdigris is not harmful but may affect flavor.

Long-Term Storage

• Remove all moisture after washing
• Wrap in newspaper, place in a plastic bag, and store in a cool, dry area
• For extended storage, lightly oil the tin lining before wrapping
• Re-season before use if stored for a long period

Things to Avoid

• Never heat an empty pan (tin lining may melt)
• Avoid frying in copper cookware
• Do not use metal utensils, steel wool, or abrasive cleaners
• Do not use a dishwasher
• Do not leave food in the cookware after use

With regular use and simple care, Japanese copper cookware develops a rich patina and becomes increasingly responsive—making it a dependable and beautiful tool for everyday cooking.

The Nambu Ironware Nabe is a cast-iron pot made in Morioka, Iwate Prefecture. Known for its rough texture and excellent heat retention, it is ideal for hot pot dishes, frying, and stir-frying.

To help prevent rust and extend its lifespan, seasoning (abura-narashi) is required before first use.

Step 1: Wash

Rinse the pot with water to remove the protective coating, dust, and any iron odor.
Wash the wooden lid with water as well.

Step 2: Dry Heat

Wipe the pot thoroughly, then place it over low to medium heat to evaporate all moisture.
Heat until the entire pot is warm and faint smoke appears, then turn off the heat.

Step 3: Season with Oil

Lightly coat the pot with cooking oil.
Stir-fry leafy vegetables (cabbage recommended) until wilted, ensuring the oil coats the entire surface.

This process helps form a protective oil layer that improves rust resistance.

Step 4: Rinse

Remove the vegetables. Once the pot has cooled enough to handle, rinse gently with hot water using a sponge or natural bristle brush.
Do not use detergent or metal scrubbers.

Step 5: Reapply Oil

Dry the pot completely, then apply a thin, even layer of edible oil using a paper towel, including corners and edges.
For best results, warm the pot slightly before oiling, taking care not to overheat.

Important Safety Notes

• The pot, handle, ring, and lid become extremely hot during use
• Always use oven mitts or a thick cloth
• Hold both sides of the handle securely
• Do not place a hot pot directly on tables—use a trivet

• After each use, remove all moisture and dry thoroughly.

   

With proper care, your Nambu Ironware Nabe will become more rust-resistant over time and develop a rich character through daily use.

Nambu-Gusseisen (Nambu Tekki) ist ein traditionelles Kunsthandwerk aus Morioka in der Präfektur Iwate. Jedes Stück wird mit Sandgussformen hergestellt und besitzt eine charakteristische Textur, hervorragende Wärmespeicherung sowie eine für den täglichen Gebrauch geeignete Langlebigkeit.

Vor dem ersten Gebrauch: Das Einbrennen Ihres Eisenkessels (Narashi)

Durch das Einbrennen entsteht im Inneren des Kessels eine Mineralschicht, die Rostbildung vorbeugt und den Geschmack des gekochten Wassers milder macht.

Schritt 1

Füllen Sie den Kessel zu etwa 80 % mit Mineralwasser (hartes Wasser) oder trinkbarem Leitungswasser. Kochen Sie das Wasser auf, bis es auf etwa ein Drittel reduziert ist. Lassen Sie den Kessel dabei nicht trockenkochen.

Wenn das Wasser klar ist, ist der Kessel einsatzbereit.

Schritt 2

Jetez l’eau, remplissez à nouveau et répétez l’opération 3 à 4 fois, ou jusqu’à ce que l’eau devienne claire. Le nombre de répétitions dépend de la qualité de l’eau.

Schritt 3

Wenn das Wasser klar ist, ist der Kessel einsatzbereit.

Conseils

• Ne jamais laisser la bouilloire bouillir à sec
• Ne pas toucher ni frotter la couche minérale intérieure
• Manipuler avec précaution : la bouilloire devient très chaude

Entretien après usage (bouilloire)

• Vider complètement l’eau restante après utilisation
• Retirer le couvercle et laisser sécher entièrement
• Utiliser la chaleur résiduelle ou chauffer à feu doux pendant ~30 secondes pour éliminer l’humidité
• Ne pas laver ni frotter l’intérieur ; aucun détergent n’est nécessaire
• Essuyer l’extérieur avec un chiffon sec, en particulier autour du couvercle et du bec

Toute humidité résiduelle peut provoquer de la rouille, même après le culottage.

En cas d’apparition de rouille

La rouille rouge ou une odeur métallique ne sont pas dangereuses pour la santé. Pour les atténuer :

• Rincer légèrement l’intérieur
• Remplir la bouilloire à environ 80 % d’eau
• Ajouter 1 cuillère à café de feuilles de thé vert ou noir
• Faire bouillir à découvert à feu doux à moyen pendant environ 30 minutes
• Jeter l’eau et les feuilles de thé

Les tanins du thé aident à neutraliser les odeurs métalliques.

Les objets en fonte Nambu sont appréciés pour leur solidité, leurs performances thermiques et leur design intemporel. Avec un entretien approprié, bouilloires et théières peuvent être utilisées quotidiennement pendant de nombreuses années.

After each use, gently hand-wash metal items with a soft cloth or sponge and a mild dishwashing detergent. Avoid abrasive cleansers, metal scrubbers, or sharp tools that may scratch the surface.

After washing, wipe thoroughly with a dry cloth to remove moisture and help prevent discoloration or rust. Store items in a stable, secure place to avoid impact or friction.

Always follow the care instructions provided for each individual product.

Microwave, Oven & Dishwasher Use

Microwave
Metal products are not microwave-safe. Never place metal items in a microwave oven.

Oven & Direct Heat
Suitability for oven or stovetop use depends on the material and product. For example, ironware may be oven-safe, while tinware should never be used in an oven or over an open flame. Please refer to each item’s instructions.

Dishwasher
Dishwasher use varies by product, but hand-washing with a mild detergent is generally recommended. Harsh detergents and high heat may cause discoloration or wear.

Special Care by Material

Each metal responds differently to heat, moisture, and daily use. Please review the care instructions specific to your item’s material.

Copperware

Copper is valued for its excellent thermal conductivity and is commonly used for cooking. Over time, it may tarnish or develop verdigris (green copper rust).

Copper is sensitive to acids and salt. Avoid leaving food in copper vessels for extended periods. Transfer cooked food to another container.

To remove verdigris from non-decorative areas, gently polish with a solution of equal parts vinegar and salt, then rinse and wipe dry. Copper polishing creams may also be used.

Care Tips

• Wash with a soft sponge and mild detergent
• Rinse well, preferably with warm or hot water
• Wipe dry immediately and store in a dry place
• Avoid steel scrubbers
• As it is a soft metal, handle it gently to avoid dents or deformation

Tinware

Tin is a stable metal that resists rust and retains its soft white luster. It may discolor if left in acidic liquids or if moisture remains. Avoid long-term storage in refrigerators or freezers, as prolonged cold exposure may cause cracking or structural changes.

Points of Caution

• Low melting point (approx. 230°C / 446°F)
• Do not use in microwaves, ovens, or over open flames
• Avoid metal cutlery and abrasive scrubbers
• Dropping or applying pressure may distort the shape

Care Tips

• Wash gently with a soft cloth or sponge and mild detergent
• Wipe dry immediately
• If the surface dulls, polish with baking soda mixed with water or detergent

Ironware

Japanese ironware is traditionally cast and prized for its excellent heat conductivity and heat retention. Pure iron is protected by a natural layer of black rust (kuro-sabi), but red rust may form if moisture remains.

With proper care, ironware is easy to maintain and can last for generations.

Care Tips

• Remove all moisture after use
• Dry completely before storage

Japanese metal crafts balance beauty and practicality, reflecting the unique character of each metal. While some pieces require attentive care, their durability and evolving character are part of their appeal.

Japanese lacquerware, known as shikki or nuri-mono in Japanese, is a traditional craft valued for its beauty, durability, and tactile warmth. With proper care, lacquerware can be enjoyed daily and, in some cases, passed down through generations.

This guide explains the differences between natural and synthetic Japanese lacquerware and provides care instructions for each.

What types of Japanese lacquerware are there?

There are two main types of Japanese lacquerware:

• Natural lacquerware (Hon-urushi)
• Synthetic lacquerware

Neither type is considered superior; both are carefully crafted by Japanese artisans and designed for everyday use. Information about which type is used can be found on each product page.

What is natural Japanese lacquerware (Hon-urushi)?

Natural Japanese lacquerware is coated with urushi, a natural lacquer harvested from the Japanese lacquer tree. This technique dates back to the Jōmon period, the oldest known era of Japanese craftsmanship.

Once fully cured, natural lacquerware is safe to touch and does not cause skin irritation. Its antibacterial properties make it especially suitable for tableware such as chopsticks that come into direct contact with the mouth.

Characteristics of natural lacquerware

Strengths

• Lightweight and durable
• Excellent heat retention
• Resistant to bacteria and mildew

Considerations

• Sensitive to excessive dryness
• Prolonged exposure to UV light may cause deterioration
• Not suitable for microwave, oven, or dishwasher use

What is synthetic Japanese lacquerware?

Synthetic lacquerware is coated with materials such as cashew lacquer, urethane, or polyresin, designed to resemble the appearance of natural lacquer. It is more affordable and easier to maintain, making it suitable for modern lifestyles.

Characteristics of synthetic lacquerware

Strengths

• Lightweight and durable
• More affordable
• Often dishwasher safe

Considerations

• Not suitable for oven use
• Microwave use varies by product

Please refer to individual product descriptions for specific usage guidelines.

How should I care for natural lacquerware?

After each use:

• Wash gently with a soft sponge and mild, non-abrasive detergent
• Rinse thoroughly
• Dry with a cloth or allow to air dry before storing

Natural lacquer strengthens gradually through contact with water. Occasional soaking for a short period may help remove stubborn residue, but prolonged soaking is not recommended.

Storage tips for natural lacquerware

• Store away from direct sunlight to prevent over-drying and UV damage
• Keep lacquerware separate from hard ceramics such as porcelain or pottery
• When stacking, place paper or cloth between pieces to prevent scratches
• For transport or outdoor use, wrap items in a furoshiki cloth for protection

How should I care for synthetic lacquerware?

• Can be washed by hand or in a dishwasher, if specified as dishwasher safe
• Use mild detergent and avoid abrasive scrubbers
• Although more resistant to UV light, synthetic lacquerware generally has a shorter lifespan than natural lacquerware

For best results, care for synthetic lacquerware in the same manner as natural lacquerware, except where dishwasher use is permitted.

Can Japanese lacquerware be used in a microwave, oven, or dishwasher?

Natural lacquerware

• Microwave: Not recommended
• Oven: Not recommended
• Dishwasher: Not recommended

Natural lacquerware is an organic material. Dishwasher heat and over-drying may cause the wooden core to shrink or warp. Hand washing is strongly recommended.

Synthetic lacquerware

• Dishwasher: Often safe (check product details)
• Oven: Not recommended
• Microwave: Varies by product

Always refer to the instructions on the individual product page.

How can I ensure long-term use?

Natural Japanese lacquerware becomes more beautiful with time. With regular use and gentle care, its surface develops a deeper sheen and greater durability.

While more delicate than synthetic lacquerware, natural lacquerware can last over a hundred years and may be passed down as a cherished household item.

The best care is simply continued, mindful use.

In Japanese culture, tableware is often described as something to be nurtured. The beauty of lacquerware lies not in perfection, but in how it ages and changes through daily use. By caring for lacquerware with your own hands, you allow it to grow alongside your daily life, bringing warmth, comfort, and quiet joy to your table.

Japanese chopsticks are thoughtfully crafted tools, valued for their balance, finish, and tactile comfort. With simple, mindful care, they can remain a refined part of your dining experience for everyday meals and special occasions alike.

Before First Use

Before using your chopsticks for the first time, we recommend washing them gently.

• Hand wash with lukewarm water and a mild dish detergent
• Use a soft sponge or cloth
• Rinse thoroughly and dry immediately with a soft towel

If your set includes a chopstick rest, please wash it as well. This initial cleaning removes any residue from packaging and prepares the chopsticks for use.

Washing After Use

For best results, wash chopsticks soon after each use. This is especially important after meals that include rice or other starchy foods, which can harden on the tips if left to dry.

• Hand wash gently using warm water and mild detergent
• Clean with a soft sponge
• Avoid abrasive scrubbers or harsh cleaning agents

Please note:

• Do not soak chopsticks in water, as prolonged exposure may damage the wood or coating
• Avoid very hot water, which can weaken lacquer or decorative finishes
• Dry promptly after washing to prevent water marks
• To avoid surface scratches, wash chopsticks separately, without rubbing them against other utensils

Some chopsticks are designed to be dishwasher safe. If so, please follow the specific care instructions provided with the product.

Drying and Storage

Proper drying and storage are essential to maintaining the condition of your chopsticks.

• Ensure chopsticks are completely dry before storing
• Store them in a dry, well-ventilated place
• Keep them away from sharp utensils, such as knives or graters

If storing in a holder or container:

• Place chopsticks with the tips facing upward
• Avoid exposure to direct sunlight or heat, which may cause warping or discoloration

When to Replace Chopsticks

Chopsticks intended for daily use generally last about one year, depending on frequency of use and care.

Even if no major damage is visible, it may be time to replace them if you notice:

• Peeling or worn coating at the tips
• Cracks or splintering in the wood
• Chips or deformation that affect balance or comfort

Chopsticks are considered consumable items and are not meant to last indefinitely. Replacing them when signs of wear appear ensures both comfort and hygiene.

With thoughtful care, Japanese chopsticks can continue to bring quiet elegance and pleasure to your table. We hope these guidelines help you enjoy them beautifully for years to come.

Stoneware and earthenware are loved for their warmth, texture, and the way they develop character over time. Because these ceramics are made from clay with natural pores, they require slightly more care than porcelain, but with simple, gentle handling, they can be enjoyed beautifully for many years.

Daily Care and Cleaning

Before Each Use (Optional)

If you would like to be extra careful, lightly wet the surface of your tableware with water before serving food.
This helps reduce the absorption of oils, sauces, and pigments, making stains less likely.

Washing After Use

• Wash with a soft sponge or cloth and a mild dish detergent
• Avoid abrasive scrubbers, metal brushes, or harsh cleaners
• Wash gently to protect the surface and decorative details

Dishwashers can be used for some items, but hand washing is strongly recommended, especially for:

• Tableware with gold or silver decoration
• Delicate or thin pieces

Over time, dishwasher heat and detergents may cause decorative finishes to peel or fade.

Drying and Storage

After washing:

• Dry thoroughly before storing
• If storing for a long period, ensure the piece is completely dry

Leaving moisture on or inside clay tableware may cause mold or musty odors.

About Heat and Boiling Water

When soaking or treating stoneware and earthenware in water:

• Always use low to medium heat
• High heat may cause uneven temperature distribution, leading to cracking or chipping
• If the water begins to boil strongly, lower the heat to prevent pieces from knocking into each other
• When treating multiple items at once, place kitchen paper between them to prevent contact damage

In Case of Stains or Odors

With regular use, light tea stains or subtle odors may appear. This is a natural part of clay tableware aging.

If stains or odors bother you:

1. Soak the tableware in water mixed with baking soda
2. Leave it for half a day to one full day
3. Rinse well and dry completely

Do not use bleach, as it may damage or weaken the ceramic surface.

Microwave and Oven Use

• Do not use tableware with gold or silver decoration in the microwave or oven
  (sparks may occur, causing damage)
• Thin teacups and bowls may heat up quickly—handle with care
• Avoid using items made of multiple materials (ceramic combined with metal, glass, etc.) in:
  • Microwaves
  • Ovens
  • Dish dryers

Heat may cause glued parts to loosen or fail.

Vases, Ornaments, and Figurines

Some decorative items use paints chosen for visual beauty rather than food safety.

• Please do not use decorative items as tableware

To preserve gold and silver ornamentation:

• Wipe gently with a soft, dry cloth
• Remove fingerprints or stains before storing

This helps maintain color and luster over time.

As you use your stoneware and earthenware, you’ll notice subtle changes in color and texture that reflect your daily life. With just a bit of attention, your tableware will grow more beautiful over time and become a cherished part of your everyday meals.

Ceramic tableware made from fired clay is commonly categorized as porcelain, stoneware, or earthenware, depending on the clay composition and firing temperature.

With the exception of porcelain, most ceramics have microscopic pores on their surface and are naturally water-absorbent. Because of this, proper care is essential to preserve their beauty, prevent stains or odors, and allow them to age gracefully.

Before First Use

Stoneware and earthenware can benefit from a traditional process called medome (seasoning). While not strictly required, medome helps:

• Reduce staining and odor absorption
• Protect the surface during early use
• Encourage beautiful aging over time

Many well-loved pieces used in restaurants develop a rich, characterful patina that only comes with years of careful use. Medome helps guide this process naturally.

What Is “Medome” (Seasoning)?

Medome is a traditional Japanese method that uses starch to lightly seal the pores of clay tableware. This reduces sudden absorption of liquids, making the surface more resistant to stains while preserving its natural texture.

Medome is a one-time preparation and does not need to be repeated.

How to Perform Medome

Step 1: Heat with Starch

1. Place the clay tableware in a pot large enough to hold it comfortably
2. Add enough water to fully cover the pieces
3. Add 1 tablespoon of flour or potato starch
4. Heat gently over low heat for 15–20 minutes

Step 2: Cool Naturally

• Turn off the heat
• Leave the tableware in the water until it cools completely
• Doing this overnight is recommended

Step 3: Wash and Dry

• Remove the tableware and rinse off any residue
• Wipe with a cloth and allow to dry thoroughly

Your tableware is now ready to use.

Important Notes During Seasoning

• Always use low to medium heat to avoid cracking
• If water begins to boil strongly, reduce heat to prevent pieces from knocking together

• When seasoning multiple items at once, place kitchen paper between them to prevent chipping

   

Stoneware and earthenware may require a little extra care, but in return they offer something special: a relationship that deepens over time. With gentle handling and simple attention, your tableware will age beautifully, enhance everyday meals, and become a cherished part of your daily life.

Enjoy using your favorite pieces for many years to come.

Proper cleaning is essential to preserve both the donabe’s structure and flavor performance.

After-Use Care

• Allow the donabe to cool completely before washing

• Never place a hot donabe into cold water—this can cause cracking due to thermal shock

Cleaning Process

• Rinse with warm water

• For stubborn residue, soak briefly in warm water

• Use a soft sponge or cloth only

• Clean the lid separately using the same gentle method

Avoid dishwashers, harsh detergents, or abrasive scrubbers.

Drying Your Donabe Properly

• Wipe dry with a clean cloth

• Air-dry upside down in a well-ventilated area

• Ensure the donabe is completely dry before storing

Incomplete drying can lead to odor or mold.

Daily Care & Maintenance Tips

Daily Use

• Heat and cool the donabe gradually

• Always cook with liquid inside—never heat an empty pot

• Use wooden or silicone utensils

• Keep heat at medium-low to medium, never high

Storage Guidelines

• Store in a dry, well-ventilated place

• Place kitchen paper inside to absorb residual moisture

• Store with the lid slightly ajar to allow airflow

Preventive Care

• Do not add frozen ingredients directly to the pot

• Avoid storing in direct sunlight

• Periodically inspect for hairline cracks or damage

By following these care guidelines, your donabe will continue to reward you with rich flavors and comforting meals—becoming not just cookware, but a cherished part of your everyday cooking.

A donabe is a traditional Japanese clay pot prized for its heat retention, gentle cooking, and ability to bring out deep, comforting flavors. From simmered stews to fluffy rice and delicately steamed vegetables, a donabe becomes more characterful with time, if cared for properly.

Below are instructions for caring for your new donabe.  

Step 1: Initial Inspection

Before using your donabe:

• Check carefully for cracks or chips
• Gently tap the pot—it should make a clear, bell-like sound
• Remove any labels or stickers using warm water

What is medome?

Medome is a traditional Japanese seasoning process that uses starch to seal the microscopic pores of a clay donabe. This helps strengthen the pot, reduce the risk of cracking, and prevent liquid from seeping into the clay.

Do all donabe need seasoning?

No. Not all modern donabe require seasoning.
Many contemporary donabe are pre-treated for convenience. However, some traditional or unglazed donabe still benefit from medome before first use.

If seasoning is recommended for your donabe, completing this step helps:

• Reinforce the clay structure

• Seal natural pores

• Improve durability and longevity

Think of medome as a one-time preparation ritual; an important first step that helps your donabe perform beautifully and last for many years in your kitchen.

First Stage

1. Fill the donabe with water to about 70–80% capacity
2. Add a starchy ingredient equal to one-fifth of the water volume
   • Rice grains are highly recommended
   • Potato starch or wheat flour can also be used
3. Heat gently over low heat and simmer for about 30 minutes
4. Stir occasionally to prevent sticking or scorching

5. Turn off the heat and allow the pot to cool naturally (preferably overnight)

    

Second Stage

1. Discard the starchy liquid
2. Rinse the donabe thoroughly with water
3. Allow it to dry completely

Your donabe is now ready to use.

By following these care guidelines, your donabe will continue to reward you with rich flavors and comforting meals—becoming not just cookware, but a cherished part of your everyday cooking.