This donabe “hot pot” is made in Japan. The design is a leaf from a maple tree that is common in the Kyoto area. This earthenware vessel is used to make “nabemono” in Japan, a warming one-pot meal popular during the winter. Traditionally, a portable stove is placed in the center of table, and the pot is filled with broth and ingredients. There are many different variations of nabemono. Broths can be as simple as water flavored with a little bit of dried kelp, to stronger tastes made chicken or miso. Ingredients often include seafood, poultry, pork, vegetables, tofu, and udon. Nabemono is meant to be eaten as a communal meal, where diners gather around the table and pick items directly from the pot.

This donabe “hot pot” is made in Japan. Donabe are earthenware vessels used to make “nabemono”, a warming one-pot meal popular during the winter. Traditionally, a portable stove is placed in the center of the table and the pot is filled with broth and ingredients. There are many different variations of nabemono. Broths can be as simple as water flavored with a little bit of dried kelp, to stronger tastes made with chicken stock or miso. Ingredients often include seafood, poultry, pork, vegetables, tofu and udon. Nabemono is meant to be eaten as a communal meal, where diners sit around the table and pick items directly from the pot. This pot has a traditional folk-craft style mingei stripe design.

This donabe “hot pot” is made in Japan. Donabe are earthenware vessels used to make “nabemono”, a warming one-pot meal popular during the winter. Traditionally, a portable stove is placed in the center of the table and the pot is filled with broth and ingredients. There are many different variations of nabemono. Broths can be as simple as water flavored with a little bit of dried kelp, to stronger tastes made with chicken stock or miso. Ingredients often include seafood, poultry, pork, vegetables, tofu and udon. Nabemono is meant to be eaten as a communal meal, where diners sit around the table and pick items directly from the pot.

This donabe “hot pot” is made in Japan. Donabe are earthenware vessels used to make “nabemono”, a warming one-pot meal popular during the winter. Traditionally, a portable stove is placed in the center of the table and the pot is filled with broth and ingredients. There are many different variations of nabemono. Broths can be as simple as water flavored with a little bit of dried kelp, to stronger tastes made with chicken stock or miso. Ingredients often include seafood, poultry, pork, vegetables, tofu and udon. Nabemono is meant to be eaten as a communal meal, where diners sit around the table and pick items directly from the pot.

This donabe “hot pot” is made in Japan. The design is a leaf from a maple tree that is common in the Kyoto area. This earthenware vessel is used to make “nabemono” in Japan, a warming one-pot meal popular during the winter. Traditionally, a portable stove is placed in the center of table, and the pot is filled with broth and ingredients. There are many different variations of nabemono. Broths can be as simple as water flavored with a little bit of dried kelp, to stronger tastes made chicken or miso. Ingredients often include seafood, poultry, pork, vegetables, tofu, and udon. Nabemono is meant to be eaten as a communal meal, where diners gather around the table and pick items directly from the pot.

This donabe “hot pot” is made in Japan. Donabe are earthenware vessels used to make “nabemono” in Japan, a warming one-pot meal popular during the winter. Traditionally, a portable stove is placed in the center of the table, and the pot is filled with broth and ingredients. There are many different variations of nabemono. Broths can be as simple as water flavored with a little bit of dried kelp, to stronger tastes made with chicken stock or miso. Ingredients often include seafood, poultry, pork, vegetables, tofu, and udon. Nabemono is meant to be eaten as a communal meal, where diners sit around the table and pick items directly from the pot.

This donate “hot pot” is made in Japan. Donate are earthenware vessels used to make “anemone”, a warming one-pot meal popular during the winter. Traditionally, a portable stove is placed in the center of the table and the pot is filled with broth and ingredients. There are many different variations of anemone. Broths can be as simple as water flavored with a little bit of dried kelp, to stronger tastes made with chicken stock or miso. Ingredients often include seafood, poultry, pork, vegetables, tofu and udon. Nabemono is meant to be eaten as a communal meal, where diners sit around the table and pick items directly from the pot. This donate is 10 Inch in diameter and is large enough for an individual meal. It has a matte black finish with a cobalt blue spoke design lid. Dual handles make moving the pot easy. Made in Japan.

This donate “hot pot” is made in Japan. Donate are earthenware vessels used to make “anemone”, a warming one-pot meal popular during the winter. Traditionally, a portable stove is placed in the center of the table and the pot is filled with broth and ingredients. There are many different variations of anemone. Broths can be as simple as water flavored with a little bit of dried kelp, to stronger tastes made with chicken stock or miso. Ingredients often include seafood, poultry, pork, vegetables, tofu and udon. Nabemono is meant to be eaten as a communal meal, where diners sit around the table and pick items directly from the pot. This donate is 8-3/4 Inch in diameter and is large enough for a meal for 1 or 2 people. It has an amber swirl design.

This donabe “hot pot” is made in Japan. Donabe are earthenware vessels used to make “nabemono”, a warming one-pot meal popular during the winter. Traditionally, a portable stove is placed in the center of the table and the pot is filled with broth and ingredients. There are many different variations of nabemono. Broths can be as simple as water flavored with a little bit of dried kelp, to stronger tastes made with chicken stock or miso. Ingredients often include seafood, poultry, pork, vegetables, tofu and udon. Nabemono is meant to be eaten as a communal meal, where diners sit around the table and pick items directly from the pot. This pot has a traditional gray mishima design.

This donabe “hot pot” is made in Japan. The design is a leaf from a maple tree that is common in the Kyoto area. This earthenware vessel is used to make “nabemono” in Japan, a warming one-pot meal popular during the winter. Traditionally, a portable stove is placed in the center of table, and the pot is filled with broth and ingredients. There are many different variations of nabemono. Broths can be as simple as water flavored with a little bit of dried kelp, to stronger tastes made chicken or miso. Ingredients often include seafood, poultry, pork, vegetables, tofu, and udon. Nabemono is meant to be eaten as a communal meal, where diners gather around the table and pick items directly from the pot.