Mushi Nabe - The Donabe Steamer
Not exaggerating: these clay pots from Japan have changed our live for the better. Made to be used directly on an open flame, in the oven, or even on a barbecue, this handmade clay cookware is a portal to a fresh, easy and flavorful style of cooking that's made for gathering people around the table.
The Mushi-Nabe is your steamer style nabe - use it to steam whole fish or scallops in a sake and dash broth, a huge plate of fresh vegetables, green tea cakes, chawan-mushi (savory egg custards!), and so much more. Take out the steam grate to use your pot for hot pots, shabu-shabu, soups, and stews. All the Donabe we carry come from the Nagatani-En Pottery in the Iga region of Japan, an 8th generation workshop where the porous clay made up of ancient volcanic ash makes for beautiful pots that conduct heat slowly and evenly. Then, flip the lid over to use it as a serving dish for vegetables! Once again, there's no need to transfer your dish to a serving dish - Donabe from Nagatani-En look great on the table.
- Can only be used over gas/propane flame or oven.
- Don't have a gas stove? We recommend purchasing an Iwatani butane burner and using your Donabe right on your dining room table. It's more fun that way anyway.
- Be sure to follow the directions on seasoning
- Healthy non-oil steam cooking for the wonderful flavor and texture.
Using the Donabe Steamer "Mushi Nabe" Cold
The Mushi Nabe is also ideal for serving cold foods such as sashimi, fresh vegetables with dip, fruit salad, etc. Build your dish on the steam grate to allow water and excess moisture to rip through the grate to the bottom, so the ingredients won’t become too wet when the ice on the grate melts.
- Comes in 2 sizes - Small (67 oz. Capacity) and Large (100 oz. Capacity)
- includes tongs
By Naoko Takei Moore, this beautiful cookbook demystifies donabe cooking with easy-to-follow, traditional and contemporary recipes written for meals in the Mushi Nabe, Kamado San, Hakeme and more.
Our faves includes the tatsoi and blue crab rice, steamed green tea cakes, and Hokkaido-style Seafood Hot Pot, but we haven't had anything from it that wasn't delicious.