This is an aluminum rice cooking pot that used to be found in every Japanese household until rice cookers became more common. It has a lid that settles 2 to 3 centimeters below the rim of the pot, which prevents the liquid from boiling over.
The ceramic donabe pot distributes and holds heat efficiently, which makes it perfect not only for one-pot dishes but also for cooking delicious rice.
The most common type has a wooden handle and a spout for soup and sauces. Many are made from aluminum. This traditional all-purpose pot has high conductivity and allows for quick cooking.
Japanese kettles are traditionally made from aluminum, producing a retro feel. Although stainless steel and enamel ones are more common, the aluminum ones are useful because the water boils quickly.
This teapot used for brewing green tea and other teas and is most commonly made of ceramic ware such as setomono. This type of stainless steel teapot is a reproduction of the old aluminum type.
The cast-iron tetsubin traces its beginning to the Edo period. Water boiled using it contains iron that easily is absorbed by the body and makes delicious tea.