Suiho Donabe — Clay Rice Cooker Pot
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The pinnacle of rice-cooking clay pots — that was the goal
Scientifically proven to deliver flavor equal to or beyond top-class rice cookers priced above ¥150,000.
"We wanted to create the clay pot that cooks the most delicious rice of all." That wish became the Suiho Donabe.
Width: 236mm
Height: 188mm
Weight: 2.5kg
Material: Original heat-resistant ceramic clay
Made in: Saga, Japan (Arita ware)
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Blissfully fluffy, springy rice. The exquisite cooking only the Suiho Donabe delivers.
1. At 1/3 the price and 1/2 the time
Flavor equal to or beyond
rice cookers costing over ¥150,000
Using “Leo,” a taste sensor co-developed by Keio University and OISSY Inc., we ran comparative taste analyses against two premium rice cookers priced above ¥150,000.
The results scientifically proved flavor equal to or beyond them, with no deficit in sweetness, richness, or umami.
Over 95% of people taste the difference
A clear difference in taste
versus rice cookers around ¥10,000
Compared against rice cookers in the ¥10,000 range, the analysis showed that over 95% of people could tell the difference in sweetness and richness.
*Results verified with the Leo taste sensor co-developed by Keio University and OISSY Inc. A difference of 0.2pt or more is recognizable by over 95% of people.
1. The Suiho Donabe’s craftsmanship
A proprietary clay blend that withstands
about 20 hours of firing at 1,250°C
Where an ordinary donabe finishes firing in about 10 hours, the Suiho Donabe is fired for 19–20 hours at up to 1,250°C.
This tightens the clay evenly through to the core — not just the surface — so heat reaches every grain of rice without unevenness.
That is why every single grain cooks evenly and deliciously.
For the finest donabe
Blending our own clay powders
to make the clay ourselves
The clay is blended by the kiln itself from multiple raw materials, including clay powders from Mizunami (Gifu) and Seto (Aichi).
Natural spring water from the foot of the mountains is used for shaping — obsessive craftsmanship from the raw-material stage, in pursuit of the pinnacle of rice cooking.
The result is a clay that withstands about 20 hours of heat at up to 1,250°C.
Generous use of our proprietary clay
1.2cm-thick walls deliver
an exquisite steaming rest
Where a typical donabe is about 1cm thick, the Suiho Donabe is formed to 1.2cm before firing.
This 20% increase stores the maximum heat needed for the “steaming rest” after the flame is turned off.
With donabe rice, the rest after the heat is where the battle is won. The Suiho Donabe delivers an exquisite steaming rest.
*The clay shrinks after firing, so actual wall thickness varies slightly by piece.
2. The Suiho Donabe’s craftsmanship
“Never let the flavor escape” —
a shape designed to prevent boil-over
Why does the Suiho Donabe taste so good?
The secret lies in its shape — engineered to prevent boil-over to the greatest extent, so the flavor never escapes.
To lock in the flavor
A steam vent at the very top and
a deep basin that returns any overflow
In most donabe, the steam vent sits on the side; in the Suiho Donabe it sits at the very top.
The lid’s basin is also designed as large and deep as possible, so that even if boil-over occurs, the rice liquid flows back inside.
Preventing boil-over to the fullest
A tall silhouette that puts distance
between the boil and the rim
Along with the top-mounted steam vent, the pot’s tall overall shape creates distance before anything can boil over.
The extra physical height, compared with a typical donabe, prevents boil-over to the fullest.
Highly sealed
A single lid as heavy as a double lid,
sealing firmly against boil-over
Fine donabe often come with two lids — inner and outer — to improve the seal, but we find the handling inconvenient.
So the Suiho Donabe uses a single lid, made thicker than a typical donabe lid and designed to weigh as much as a double lid.
The result: a high seal and easy handling, both at once.
2. Uncompromising ease of use
Rice in as little as 30 minutes,
with a stick-resistant base
Cooking rice in a donabe has a reputation for being slow and fussy — but the Suiho Donabe cooks rice in as little as 30 minutes (excluding soaking time).
Achieved with a proprietary glaze blend
A base built so rice resists sticking,
even after hundreds of batches
The Suiho Donabe uses a proprietary glaze blend born of years of research.
The result: a beautiful luster, strength over flame, and rice that resists sticking even after dozens — hundreds — of batches.
Delicious goes without saying. On top of that, astonishingly easy to use. Because it’s an everyday tool, ease of use matters too.
Made in
Arita, Saga, Japan
The Suiho Donabe is made together with a kiln in Arita, Saga — the home of Arita ware.
The kiln shared Tashinam’s ambition to pursue the pinnacle of rice-cooking donabe, and the Suiho Donabe was born.
MADE IN JAPAN
Tashinam’s craftsmanship, hand in hand with Japan’s artisans
Our mission is to enrich lives around the world through Japan’s time-honored craftsmanship.
Please enjoy this peerless piece, realized together with the kilns of Arita, Saga.
FAQ
Frequently asked questions
Rinse the rice and soak for 15–30 minutes. Cook over medium heat for 15–20 minutes; when steam rises vigorously, turn off the heat. Two more minutes over low heat creates a golden crust, and after resting for 10–15 minutes, your white rice is ready.
Never use it for deep-frying such as tempura or fried foods. Boiling oil or water may splatter, risking burns or serious accidents.
Aside from brief dry-heating to dry the pot, avoid prolonged dry-heating. Also, do not leave it unattended long after use — please clean it as soon as possible.
Fine crazing is a natural characteristic of donabe clay and is not a defect. Please use with confidence. However, if you find a clear crack in the base, stop using it immediately for safety.
Avoid soaking. Leftover liquid can be absorbed into the vessel and cause odors or mold. Wash as soon as possible after use, dry thoroughly in a well-ventilated place, then store.
These are stains from cooking liquid, not mold, and do not affect use. Clay vessels absorb moisture and change color over time — this is part of the charm unique to earthenware.
Yes. If using a dishwasher, remove the pot promptly when the cycle ends and dry it thoroughly before storing. Leaving it inside traps moisture and can cause mold, so please take care.
Wash thoroughly, then dry fully in the sun. Briefly dry-heating over a low gas flame is even more effective. Donabe clay absorbs water, so please make drying a daily habit.
Steam from the pot and the lid’s vent becomes extremely hot — please take great care. The base also gets hot, so always use a trivet on stovetops or tabletops.
Donabe are strong against fire but fragile against impact. Dropping or knocking the pot may break it, so handle with care when washing and storing.
We accept the following payment methods.
1. Credit card (JCB, VISA, Mastercard, AMEX)
2. PayPal, PayPay, LINE Pay, Merpay
3. Apple Pay, Google Pay, Shop Pay
If a payment fails, please check your card’s expiration date and available credit, then contact your card company.
*Installment and bonus payments are not available for credit card or Apple Pay.
*Bank transfer is not supported.
Shipping is free nationwide across Japan.
The Suiho Donabe is currently available by advance pre-order.
Please check the estimated shipping month noted in the product name.
*The shipping month in the product name is an estimate. Depending on production, shipping may be delayed — thank you for your understanding.
When your order ships, a shipping notice with a tracking number will be sent to your email address so you can follow the delivery status.
About cancellations
Tashinam does not accept cancellations after a pre-order or order has been placed.
Our whole team prepares each order with care so that you will be delighted with your product — we appreciate your understanding.
In the case of a defective product, please contact us within 7 days of delivery via the contact form.