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These are traditional earthen pots that are entirely made of Iga's heat-resistant clay.

As Iga's potter's clay contains many carbonized plants, when burnt, it turns into a porous surface.

Therefore, the whole body of the earthen pot tightly retains heat and slowly heats ingredients to their core, drawing out the flavors of foods.

https://www.shokunin.com/en/matsuyama/tsuchibai.html (Tsuchibai Hanten Donabe)
https://www.shokunin.com/en/tojikitonya/koiga.html (Koiga Donabe)
https://www.shokunin.com/en/matsuyama/ (Yukihiranabe)
https://www.shokunin.com/en/tojikitonya/iga.html (Katate Cocotte)



The weather got cooler. We would like to introduce you to Sagano’s Daikaku-ji, a temple that locates in the north of Arashiyama in Kyoto City, as early information on Japanese red leaves.

Approximately 1200 years have passed after it was built as the detached palace of Saga Emperor. It is a place where visitors could feel the everlasting time with their skin far apart from the noises of the cities.

There exists a lake called Osawa Lake within Daikaku-ji’s extensive garden, and a walk around the lake under the warm sunlight of autumn is truly pleasant. Try visiting there to taste Kyoto’s elegance.

https://goo.gl/maps/ZB2Gm1gU9G7XAVWb7 (Daikaku-ji)

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All parts of the teapot, including the mouth, the cover, and the handle, are made by Mr. Tatsuo Umehara using hand-potter's-wheel. The teapot is unglazed, and it produces a soft black color, rather close to brown color, a color produced only by red stoneware. The tea incus traction coats the teapot through many uses, gradually turning the color unto a profound black. The side opposite to the mouth has a cut as to allows users to easily throw away the used tea leaves.