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Iga Yukihira Pot – Kuroame




Iga clay

Made in Japan

*This product is not qualified for free shipping.


15cm: L 26.5 x  W 18.5 x H 14cm (1.5 L)

18cm: L 28 x  W 21 x H 16.5cm (1.7 L)


SKU: AZM37097 Categories: , , , Tags: , , ,

Iga Yukihira Pot has been newly added to the Azmaya’s Iga-ware series. While maintaining exceptional heat conduction that they are known for, an addition of a grip handle has been designed so that it can be carried with one hand. The pot itself is smaller in size compared to the commonly known hot pot (Donabe) size, so you can easily use it daily for rice porridge, soup, and many other simmered dishes in a compact kitchen set up. 

Each of these pots is hand thrown one by one by skilled craftsmen. Using local clay and traditional techniques, Iga ware (伊賀焼, Iga-yaki) is one of Japan’s most highly-regarded traditional pottery styles, and is rooted in Iga city of Mie prefecture, Japan. Iga ware carries a rich tradition that can be traced back to the Nara Period (710-794), featuring wild beauty actualized by the unique quality of the soil. The clay and natural glazes are local to the region that are extremely resistant to heat and react well to repeated firing. Iga clay offers an elevated level of hardness while the pebbles in the clay result in natural character and texture.

Adding a touch of warmth, this Iga Yukihira Pot is an ideal choice for serving your favourite dishes on your dining table.


Iga pottery that is considered earthenware is porous and considerably low in density compared to porcelain, meaning it will absorb liquids. Please be sure to “seal” before using the Yukihara Pot for the first time. Due to the use of coarse soil, water will seep out and will not boil unless it is sealed. *Also follow Iga ware material care instructions for further detailed information (below).

Due to the handcrafted quality of these products, slight variation in shade, gloss & size of glaze are to be expected. Its beauty is one of a kind.


Since 1997


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Making the best use of skilled Japanese craftsmanship, Azmaya collaborates with artisans, designers, and small local manufactures to revive an old Japanese aesthetic sense.

From beautifully crafted tableware and functionally calculated kitchenware, their specialized housewares are made with a consistent commitment to using traditional techniques and only the highest quality materials found in Japan.  While respecting the traditions of Japanese craftwork, Azmaya creates something new by modifying the design to match tested Japanese “tools” with the present age. The collection features minimalist design reflecting the high level of skill and superior techniques of the artisans today.

Easy to use, made to last. Our new standard in everyday life.


◎ Gas stove top

◎ Microwave

✕ IH (Induction heating)

◯ Oven up to 250℃

✕ Dishwasher


[How to season Donabe]

Please follow this step before starting to use your donabe for the first time. It’s only one-time procedure.

Since Iga-style donabe is made of porous clay, it is important to season the donabe in order to prevent it from leaking or cracking. The best and easiest way to season the donabe is to make rice porridge in it for the first time. This simple extra step makes the donabe last for many years to come.

1. Before you use, make sure the outer bottom of the donabe is totally dry.

2. Pour water to about 80% of the pot, add cooked rice (about 20%). Stir the water and rice thoroughly often and cook it with a low ~ midium-low heat until it becomes like paste. 

3. Turn off the heat and let it cool down for about 1 hour.

4. Remove the rice porridge from the donabe, and rinse the donabe thoroughly.

5. Wipe off moisture and let it dry completely before using it for the first time. 

*You can repeated this procedure again if you find any cracking in the bottom of the donabe or leaking after regular use. 


[Care instruction]

・Wash with mild dish soap with lukewarm water.

・To dry, place the bottom part upside down, and let it dry completely before storing it away. This way it prevents the possible mildew to grow on the pot. 

・Make sure that the bottom is dry before you set the donabe on the heat. Any moisture on the outer bottom surface could cause possible cracking when heated.

・If you find a crack on the donabe that goes to the edge or has any visible damage, stop using it immediately. 

・It cannot be used with an induction cooker.


Living within Tradition

Shop Location


279 East 6th Ave

Vancouver, BC V5T 1J7



Phone: 604 423 3679

e-mail: info@itsumo.ca




Shop Hours


Tuesday ~ Saturday: 12:00 ~ 18:00

Sunday: 12:00 ~ 17:00

Monday: Closed





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