You may see these characters on many tableware such as this sake set:

iroha sake set

See the actual product here:
http://www.tokiusa.com/sake-set-iroha.html

Wikipedia has great detailed information on this!
http://en.wikipedia.org/wiki/Iroha

Iga-Yaki Donabe

There is also what is known as the “Kamado-San” this is a donabe especially for rice.
This pot has a special glaze that once you set the heat to medium high, that’s it. You do not have to readjust the flame until it is done! The special glaze and the double-lid actually helps heat the core of each grain of rice for an overall even cooking without compromising the moisture of the rice. With these special pots, you will have a much more fluffier, shinier, tastier rice!

It is highly recommended to season your donabe pot. This is just for the very first time you use it, but we also recommend that you do this step if you store your pot for a long period of time:

Take about 1quart of water and about a cup of white rice (cooked) and stir. Over a low/medium gas heat, make sure both lids are closed, and let it cook to a boil. Then remove both lids and cook at a low heat until it becomes like a thick pouridge. Let it cool for about 40~60 minutes, and remove the pouridge from the pot. Then rinse and dry the pot carefully-and now you are set to make your special rice dishes!!

*there are two holes in the bottom lower lid and one hole in the upper outer lid. Make sure the top lid with the one hole is inbetween the two holes from the bottom lid. Basically make sure the top and bottom holes do NOT line up. The upper lid should be placed so that the top hole is somewhere inbetween the two holes to allow a slower air escape.

Click here to order Kamado-san Rice Donabe

Click here to order Iga-Yaki Donabe

Mishima Donabe

First thing to do when you bring your pot home: just fill it up with some tap water, and leave it overnight. After this you may use the pot anytime without having to do this step, but we do recommend that you do this again if you store your pot for a long time without using.

Tips on cooking with a Donabe Pot:
1. When using-it MUST be a soup-based meal (always having liquid inside.)
2. Do NOT use this with oil to fry things. And always keep the outside part dry.
3. Do not use harsh detergents or metal scrubs when cleaning.
4. Use care when opening the lid of moisture from inside and the lid itself will be hot!

The bottom of the pot will get dark from cooking, but many feel this brings more of a beauty to your pot and meal! Sometimes you may notice a difference in texture, color and or finish between the bottom pot and the lid. This is because in Japan they are made at 2 different places - each focusing their work in the purpose of each part.

They are great for sukiyaki, udon, shabu shabu, stew, or any other liquid base meal!

If you have any questions about the pot, please feel free to contact us by: email: customerservice@tokiusa.com or by calling us at 800-269-5099 M-F 10am-5pm(est).
Please see our Donabe Cooking Pots online at:
http://www.tokiusa.com/donabe.html

Our San Jose Location is closed.  If there is an opportunity to re-open this location-we will post on our web site and blog.  We would like to thank all of our customers in this area for their past patronage and hope to return again soon!

Our New Jersey office and Mail Order Deptartment as of August 1st, 2009 has moved.  Our new contact information

Tajimi USA Inc
375 North St
Unit E
Teterboro, NJ 07608

Tel: 800-269-5099 or 201-489-9844
Fax: 800-281-2136 or 201-489-9845
Thank you!

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