Established in 1832, Nagatanien has been making donabe and Igaware in a village in Iga. The kiln which was in use until 1970s is now a tangible cultural site. The craftsman spends about 2 weeks on each donabe to ensure it brings out the best flavor in food.
The mission is to "create products to make people’s lives better even a little bit." - Yuji Nagatani, chairman of Nagatanien and the 8th generation of the Nagatani family
Made of porous clay, this donabe is good for roasting and sauteing, as well as making soup, stew and hotpot.