Hana Mishima is Ginpo's signature donabe, a Banko ware claypot made in Yokkaichi, Mie Prefecture, and loved in Japan since 1972. Size 6 is the single-serve pot, ideal for a one-person nabe, nabeyaki udon, simmered dishes or a small serve of rice. The flower pattern is applied by hand using the mishima technique, with white slip set into a darker clay body for a soft grey and white finish. The thick walls hold heat well, so it can go straight from the stove to the table. Season the pot before first use and let it dry thoroughly after washing. Features Single-serve size, well suited to nabeyaki udon and individual hotpots. Thick clay walls hold heat, keeping food warm at the table. Hand-applied Hana Mishima pattern, a long-standing design used in homes and restaurants. Suits gas flame, oven, microwave and radiant cooktops (not induction). Specifications Size: Approx. W 19 × D 19 × H 11 cm Weight: Approx. 1.0 kg Material: Ceramic (Banko ware) Capacity: Approx. 0.9 L, serves 1 Country of Manufacture: Japan Before First Use: Seasoning Ginpo recommends seasoning (medome) before you cook in your donabe for the first time. It seals the tiny pores in the clay, helping to prevent stains, lingering odours and mould. Fill the pot about 80% with water and bring it to the boil. Turn the heat down to low and stir in plain flour mixed with a little water: half a tablespoon for Size 6 and Size 6 Deep, 1 tablespoon for Size 7, 2 for Size 8, 3 for Size 9 and 4 for Size 10. Simmer gently on low for about 5 minutes, then turn off the heat and leave the pot to cool completely. Rinse it clean and let it dry thoroughly before use. Potato starch, rice flour, rice porridge or the cloudy water from rinsing rice also work. Cooking Tips Cook over low to medium heat. High heat can cause scorching and stress the clay. Never heat the pot empty, and make sure the base is dry before placing it on the heat. Avoid sudden temperature changes, such as putting a hot pot on a cold or wet surface. For the first five uses, avoid strongly flavoured dishes like curry or kimchi, and don't leave food sitting in the pot after cooking. The lid is oven safe up to 250°C. Radiant heaters are not recommended for cooking rice. Don't use the pot for deep-frying or tempura. Care and Maintenance Let the pot cool naturally before washing. Wash by hand with a soft sponge and mild detergent. Don't soak it or put it in the dishwasher. Dry thoroughly, ideally upside down, before storing in a dry, airy place to prevent mould. If the pot starts to seep or smell, simply repeat the seasoning. For step-by-step photos and more tips, read our guide: How to Prepare and Care for Your Donabe.
