Established in 1792 in Tokyo’s business district of Nihonbashi, the manufacturer of this pot is a household name in Japan for their cutlery and other kitchen items.
The Yukihira pot has endured as a Japanese kitchen essential since its introduction in the mid-19th century. Its signature features include a rounded wooden handle and hand-hammered surface, achieved through the metalworking technique of uchidashi. Each pot is hammered by hand, allowing the pot to hold more volume than a smooth-sided pot. This feature also helps conduct and retain heat. We recommend low heat cooking with this pot because of its excellent heat retention. Regularly used in the home and professional kitchens, the Yukihira pot is used to cook many staples of Japanese cuisine, such as miso soup and dashi, among other soups and stews.
This aluminum pot is lightweight, easy to maintain and features a spout for pouring. With proper care, this pot will last for many years. It is not recommended for deep-frying or stir-frying and cannot be used on induction stoves.
Before first use, wash with water then fill with rice water and bring to a boil for about 10 minutes. Alternatively, you may use discarded vegetable scraps and water. After each use, hand wash with warm water and a soft sponge, avoiding any detergent and abrasive materials, and dry well. We do not recommend dishwasher use or any food and liquid to sit in the pot for a long period of time. Due to properties of the metal, the surface is prone to oxidize, causing a natural, harmless discoloration. Following all of the above care methods will lessen further discoloration.
The pot lid can be purchased separately here.
180mm: L 14.5" x W 7.5" x H 5.25"
210mm: L 16.5" x W 9" x H 6.5"
240mm: L 18" x W 10" x H 7"