Iga ware: Strength in Fire

Rice cooked in an Iga donabe at Kitayama Akiyama. (c)2010 Kirk VuillemotWe’ve expanded our Ceramics section with an introduction to Iga ware. Made in Mie prefecture, Iga-mono (Iga “things”) are regular companions in Japanese kitchens, able to withstand extreme changes in temperature. What’s more, they can go from burner to table because of their beauty.

We recently enjoyed  rice cooked in a Kyoto-style Iga donabe at Michelin-starred Kamigamo Akiyama (watch for a review in the coming months) and have been coveting one ever since.

Read more about Iga ware and its rugged good looks on Savory Japan, updated for October.