Traditional Japanese clay smoker for gas stovetop or oven. Water ring between the body and lid of the pot seals in smoke and infuses food with flavor. Comes with a bag of cherry wood smoke chips and a ceramic trivet. Handmade in Japan since 1832. (
This traditional Japanese clay smoker allows you to recreate your favorite yakitori or kushiyaki skewers, as well as add flavor to barbecue staples like corn on the cob. The special water ring feature between the body and the lid seals the smoky flavor inside the pot, where it can be infused into the food.
The smoker is handmade using clay collected from the mountainous province of Iga, in Mie Prefecture, Japan. The company has been in existence since 1832, and has been run by the same family for over eight generations.
Use only on the stovetop or in the oven. Not suitable for induction cooktop, microwave, electric stove or dishwasher. Hand wash only.
Basic Smoking Instructions:
1. Line the bottom of the pot with a piece of aluminum foil about 4 x 4 inches (10 x 10 cm) to make cleanup easier. Place a handful of smoke chips (about 1⁄2 ounce) at the bottom, on top of the foil.
If the ingredients you will be cooking have a high fat or moisture content, place another piece of foil, about 8 x 8 inches (20 x 20 cm) very lightly over the smoke chips, so that air can still circulate while catching the drips and keeping the smoke chips dry.
2. Set the ingredients on the grate, ensuring that the ingredients do not overlap. Wipe off excess moisture and grease with a paper towel, if any.
For meat and fish, we suggest they are at room temperature before you set them on the grates.
Season the ingredients to taste with salt and pepper.
Because the lower level grate will be hotter in temperature, it is recommended that you set the meat or thicker ingredients on the bottom level grate.
3. Set the smoke with the ingredients over high-heat on a gas stovetop. Once the smoke chips start emitting smoke (approximately 7-8 minutes), cover with the lid.
Make sure the smoker sits flat on the stove.
4. Once the smoke starts to come out of the rim of the smoker body (approximately 5-6 minutes after putting the lid on), fill the rim with water. Wait for 2-3 minutes and turn off the heat.
Make certain the water does not overflow from the rim.
5. Let smoker sit with the lid on for 20 minutes.
The ingredients will be smoked with the carryover heat after turning off the stove. Do not uncover the lid during this process. The smoking time may vary depending on the ingredients. Adjust the smoking time according to your liking.
How to care for your clay smoker:
To clean the smoker, use mild soap with lukewarm water. Once cleaned, make sure to dry the pot upside down.
Always make sure the bottom of the pot is dry before cooking. A wet bottom might cause a crack in the pot when heated.
To avoid cracks, do not expose to sharp temperature changes.
Do not soak the clay pot in water for more than 30 minutes.
Be certain the clay pot is dry before storing it, as dampness will cause mold to grow on the pot.
The smoker gets very hot during and after cooking. Use pot holders, oven mitts or other suitable protection for handling with caution.
Do not heat the lid or grate separately over the stovetop.
Do not slide the clay smoker on the table or other furniture, as it could scratch the surface.
Your clay smoker will develop character as it ages. The bottom of the smoker will change in color, turning darker with use.
However, if the bottom part seems be turning black too quickly, you may be using the pot on a heat that is much too high. Try adjusting the heat level to see if the blackening decreases.
Founded in 1832, this Japanese clay cookware specialty company is headquartered in the hilltops of the mountainous province of Iga, in Mie Prefecture, Japan. The company has remained in the same family for over eight generations.
The CEO, Mr. Yuji Nagatani, loves to eat and drink, believing that good food connects people to each other. His passion for cuisine is evident in his handmade, heavy-duty cookware, meant to optimize the flavors of food.
The family also runs a restaurant on its property, where local foods are cooked and served in vessels that are handmade right on the premises.
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