Two-piece Kokuryu and Toban includes bowl and lid, from Kagetsu Daikoku Banko ware. The innovative design of these ceramic cooking vessels offers a wide variety of uses, whether together or separate. The pair allows you to both cook and serve dishes directly from stove to table; ideal in preserving heat and hot juices. Impress your friends, family, and enemies with a beautiful meal presentation worthy of the Gods.
Like the other traditional Daikoku Banko ware, Kokuryu may be used on direct flame without seasoning. The elegant shape makes cooking scrumptious soups and stews from scratch a delight; and it can also be used to reheat and serve previously prepared food. Kokuryu may also be used to serve cold dishes, and additionally, can be transferred from the refrigerator immediately to the stovetop without concern of cracking or damage to its ceramic integrity. With the right touch, it's also possible to cook rice using both Kokuryu and Toban- poke a small hole in aluminum foil and cover Kokuryu before placing Toban on top. Timing and heat level must be taken into consideration.
The lid portion, Toban, can be used as a cover for Kokuryu or a handle-less cooking pan. When using as a cooking pan, do so with the round, button-top down to pan fry a succulent side that might accent your Kokuryu dish. If using Kokuryu and Toban to blanche or boil, Toban can be relied on to strain unwanted/ excess liquids from Kokuryu. Using proper heat protective gloves or hand protection, strain mizukiri or any undesired liquids through the large indented opening found on Toban. The features on each Toban are unique (button size, mizukiri indentation, etc.) as they are all made by hand.
Please keep in mind that Kokuryu and Toban get hella hot and retain their heat! You will need potholders or heat resistant gloves, as well as a trivet or two to use Kokuryu and Toban painlessly. For pleasure, not punishment.
If you are unfamiliar with using donabe or are interested in learning more about them, please reference our 'Donabe: Use and Care' page.
When cooking in Banko ware pots, a far infrared wavelength is created which creates more efficient cooking than direct surface conducted heating. Banko ware can be used on gas range tops, inside an oven and for brief re-heatings- microwave ovens. Banko ware is not suitable for electric range tops (electric oven is ok), no deep frying or use on induction burners.
Banko ware aka Banko Yaki （萬古焼）or Yokkaichi Banko Yaki is a heat resistant earthenware that has been made in Mie prefecture since the 18th century. It represents the majority of stoneware for cooking produced in Japan, and is officially recognized as a traditional Japanese craft. The addition of petalite added to the clay gives Banko ware an excellent heat resistance and allows it to be exposed to direct flame.