Iga-yaki Kiln Nagatanien

Nagatanien's history began in 1832 (Tenpo 3) — late Edo period — in mountain-deep Marubashira, Iga City. Iga — with terrain that was once a lake bottom — was blessed with high-quality pottery clay — and in the Edo period, yukihira pots and dobin (earthenware teapots) strong against direct flame were actively made. As a kiln inheriting that flow — Nagatanien has continued making folk tools and donabe matched to the times — while inheriting "Iga-yaki" tradition and techniques.

Iga rough clay — while having excellent fire resistance and heat retention — also has difficult-to-handle aspects. At Nagatanien — craftsmen knowing those properties well repeatedly research forming, drying, and firing processes — pursuing shapes, thicknesses, and glazes that fit modern kitchens and dining tables. The rough skin, characteristic lid shape, swirl pattern — at first glance unique designs — are all born from functions leading to the result of "delicious."

Since the 1970s — together with lifestyle changes — cooking environments like gas stoves and IH cooking heaters also diversified. At Nagatanien — in addition to direct-flame-only donabe — also focused on vessel making that fits modern kitchens: IH-compatible Iga donabe, heat-resistant vessels for oven, and "direct-flame vessels" usable on grills.

Currently — based at the Iga main store and Tokyo store — developing direct store sales, events, donabe cooking classes, and pop-up stores. Online — sharing information through the official mail-order site, Web Recipes, Nagatanien News, and SNS — widely delivering "living with donabe" to domestic and international users.

The power of "Iga donabe" born from Iga's rough clay

Nagatanien donabe are made leveraging "Iga rough clay" — produced from Iga's strata that was once a lake bottom in ancient times. Containing many biological and plant fossils — this soil has high fire resistance and heat retention — heat conducts gradually and stays warm even after removing from fire. While having strength enduring direct flame cooking — with far-infrared effect heating ingredients fluffy to the core — drawing out the original umami of ingredients.

Functional donabe series represented by "Kamadosan"

Starting with the rice cooking donabe "Kamadosan" — without needing heat adjustment, resistant to boiling over, allowing failure-free rice cooking — plus the smoking-only donabe "Ibushigin," the "Healthy Steaming Pot" suited for steamed cuisine, "Miso Soup Pot" and "Fukkurasan" for stewing and soup, and "Roast Donabe" and "Bistro Donabe" active in oven cooking — the diverse lineup choose-able by use is the appeal.

"Makers should be true users" — manufacturing from the user's perspective

Nagatanien's workshop motto is "makers should be true users." Cherishing whether it's truly easy to use at the dining table — whether you'd want to use it daily — continuing tool making while facing the possibilities of soil. Under the thought "the dining table is a playground" — product development is performed while imagining scenes where family and friends gather around donabe, enjoy conversation, and where "delicious" and "fun" overlap.

"Living with donabe" expanding through the kiln-opening market and Web recipes

At the great pottery festival "Kiln-Opening Market" held annually in May at the Iga main store — various Iga-yaki and outlet items line up — donabe fans visit from nationwide. On the in-house media "Nagatanien News — Living with Donabe" and "Web Recipes" — seasonal menus, donabe utilization ideas, and event information are shared — proposing the fun of incorporating donabe into daily dining, not just special days.