Introduction

When you purchase a new donabe, or Japanese clay pot, there is an important step you should take before using it for the first time: seasoning the pot, a process known as medome in Japanese.

Although it may seem like a little extra work, properly seasoning your donabe can make a significant difference in helping prevent cracks and keeping it in good condition for years to come.

In this article, we explain why seasoning a donabe is important, the benefits it provides, how to do it properly step by step, and answers to some frequently asked questions. Whether you are using a donabe for the first time or simply want to learn how to care for one properly, this guide will help you get started.

What Is Donabe Seasoning and Why Is It Necessary Before First Use?

As the name suggests, a donabe is a type of pottery made from clay. The surface of earthenware vessels and pots contains countless microscopic pores that are invisible to the naked eye. In Japanese, these tiny pores are called me (“eyes”), and the process of sealing them is called medome, or seasoning.

If you begin using a donabe without seasoning it first, water and cooking liquids can gradually seep into these tiny pores. Over time, this can weaken the clay and lead to cracks, while odors and food stains may also penetrate the pot and become difficult to remove. The starch found in rice helps fill and seal these microscopic pores, creating a protective layer. For this reason, traditional methods of seasoning donabe using rice porridge, rice-rinsing water, or potato starch have been passed down through generations in Japan.

Benefits of Seasoning Your Donabe

• Helps prevent fine cracks (crazing) and extends the life of your donabe.
• Helps prevent cooking liquids and odors from penetrating the clay, reducing lingering odors and stains with future use.
• If small cracks do develop, reseasoning the donabe may help reduce or stop minor leaks.
• Helps preserve the donabe’s original appearance and texture for longer.

Keep in mind that seasoning cannot completely prevent cracking, staining, or the absorption of cooking liquids. Rather, it should be considered a preventive care step that helps extend the life of your donabe. At the same time, the subtle changes in color and texture that develop with continued use are part of a donabe's unique character and can be appreciated as it ages.

Choosing the Right Method for Seasoning Your Donabe

There are several ways to season a donabe, and the results and amount of effort required will vary depending on the method you choose. Our recommended methods, in order of preference, are rice porridge, rice-rinsing water, and potato starch.

Rice Porridge

Rice porridge is our most highly recommended method for seasoning a donabe. Because it contains more starch than rice-rinsing water, it is more effective at sealing the microscopic pores in the clay.

Rice porridge is particularly recommended for donabe made from coarse clay. Another advantage is that all you need is rice and water. Unlike rice-rinsing water, there is no need to rinse the rice specifically for seasoning, making this method easy to follow regardless of how you normally prepare rice.

It is often said that cleanup after seasoning with rice porridge can take more effort than expected. Depending on the donabe, some porridge may remain on the bottom, the inside may feel sticky, or residual rice starch may leave the surface slightly tacky once it has cooled, requiring a little extra care when washing.

The donabe we used for this article, however, has a relatively smooth surface and is finished with a glaze that helps reduce water absorption. This also makes it less prone to retaining odors and stains.

We seasoned this donabe with rice porridge made by cooking rice with water. We did not notice any lingering odor from the porridge, and cleanup was straightforward—the porridge did not stick to the donabe and washed away easily.

Rice-Rinsing Water

Using rice-rinsing water is a traditional and convenient method. However, because it contains a lower concentration of starch, it is generally considered somewhat less effective for seasoning a donabe than rice porridge.

This is a convenient alternative if you already have rice-rinsing water on hand.

Potato Starch Mixture

Using potato starch is another effective method, as its high concentration of refined starch helps seal the pores in the clay. However, potato starch may be difficult to find in some regions.

For this method, potato starch is mixed with water and heated until the mixture thickens.

Any of these methods can be used to season a donabe, but if you are unsure which to choose, rice porridge is our top recommendation. If the manufacturer of your donabe provides specific seasoning instructions, always follow those instructions first.

How to Season a Donabe Before First Use

1. Rinse the donabe thoroughly before use

   Before seasoning, gently rinse the donabe using only water or lukewarm water, without any mild dish soap. A new donabe is highly absorbent, so using dish soap at this stage may cause the clay to absorb some of the detergent.

   
2. Wipe off all moisture and allow the donabe to air-dry upside down

   The bottom of a donabe is particularly absorbent. Heating the pot while it is still wet can cause cracking, so make sure it is completely dry before proceeding.

3. Fill the donabe to about 80% capacity with rice porridge, rice-rinsing water, or a potato starch mixture

   If using rice porridge, add about one bowl of cooked rice and water to the donabe. Stir gently to loosen and separate the rice.

   
4. Heat slowly over low heat

   Once the mixture comes to a boil, continue heating it gently over low heat for about 20–30 minutes, or until it thickens, taking care to prevent it from boiling over. Avoid high heat, as it can cause the donabe to crack.

   In our case, the mixture began to thicken noticeably about 5 minutes after coming to a boil. After 10 minutes, it had thickened considerably throughout and formed a starchy coating on the inside of the donabe. The rice grains still retained their shape but were soft enough to easily break apart when eaten.

   We previously had an unsuccessful experience making rice porridge in a donabe. Improper heat control caused too much water to evaporate, resulting in the porridge burning and sticking to the bottom of the pot. The sudden change in temperature also caused a small crack to develop.

   
5. Turn off the heat and let the donabe cool completely

   Leave the donabe undisturbed for at least 1 hour, or preferably until it has cooled completely. Avoid rapid cooling, as sudden temperature changes can cause the donabe to crack.

6. Remove the contents and rinse the donabe thoroughly with water

   The rice porridge or rice-rinsing water used for seasoning can be eaten, provided that the donabe was thoroughly rinsed with water before the seasoning process.

7. Turn the donabe upside down and allow it to dry thoroughly for about 24 hours

   In our case, during the summer, we wiped away surface moisture with a soft cloth and left the donabe upside down to dry in an air-conditioned room. It was completely dry after about 3 hours.

   Using or storing a donabe while it is still damp can lead to mold and unpleasant odors. Always allow it to dry thoroughly in a well-ventilated area before use or storage.

   

Important Tips for Seasoning Your Donabe

• Do not use mild dish soap on a donabe before seasoning, as the porous clay may absorb the detergent.
• Always heat the donabe over low heat and take care to prevent the contents from boiling over.
• After heating, do not cool the donabe rapidly. Allow plenty of time for it to cool naturally.
• Avoid getting the bottom (underside) of the donabe wet whenever possible.
• Do not use the donabe immediately after seasoning. Allow it to dry thoroughly for about 12–24 hours before use.

Frequently Asked Questions (Q&A)

Do I Only Need to Season My Donabe Once?

Seasoning your donabe before its first use is essential. However, as you continue to use it over time, we recommend reseasoning it if you notice small cracks or if the pot begins to leak. Keep in mind that seasoning may not prevent leaks if the cracks have become too large. In such cases, avoid continuing to use the donabe and consider replacing it.

Does Every Donabe Need to Be Seasoned?

Most traditional donabe generally require seasoning before use. However, some donabe with special coatings, as well as certain ceramic plates and ceramic cooking vessels that are not intended for simmering dishes, may not require seasoning. Always check the care instructions or product page for your specific donabe to determine whether seasoning is necessary.

Can I Eat the Rice Porridge or Rice-Rinsing Water Used for Seasoning?

Yes. The rice porridge used for seasoning can be eaten as long as the donabe was thoroughly rinsed with water beforehand. However, if the pot was not rinsed thoroughly before heating, there may be residual dust or debris. Be sure to rinse your donabe carefully before beginning the seasoning process.

Can I Use My Donabe Immediately After Seasoning?

We recommend waiting before using your donabe after seasoning. Allow it to dry thoroughly for about 12–24 hours before cooking with it. Using the donabe before it is completely dry may reduce the seasoning's effectiveness and can also lead to mold or unpleasant odors.

Everyday Care and Maintenance

Even after seasoning, proper everyday care can make a significant difference in the lifespan of your donabe. After each use, wash it gently with a soft sponge and mild dish soap. Avoid metal scrubbers and abrasive cleaners, as they can leave fine scratches on the surface.

After washing, always place the donabe upside down and allow it to dry thoroughly in a well-ventilated area before storing it. Storing the pot while moisture remains can lead to mold and unpleasant odors and increase the risk of cracking the next time it is used.

As you continue to use your donabe, it is natural for some fine cracks, known as crazing, to develop over time. If you notice water leaking from the pot, reseasoning it may help seal the fine cracks and allow you to continue enjoying your donabe for years to come.

Conclusion

　

Seasoning is an important first step in helping you use your donabe safely and enjoy it for years to come

• Rinse the donabe thoroughly and let it dry completely.
• Add a starch-based mixture and heat gently over low heat.
• Allow the donabe to cool slowly and naturally.
• Let it dry thoroughly once again.

By following these simple steps, anyone can season a donabe with ease. Take a little time to season your new donabe before its first use, and with proper care, you can enjoy its unique character and the pleasure of cooking with traditional Japanese clay cookware for many years to come.