These small donabe cooking pots are ideal for soups, or hot pots for one. They are styled as zōsui nabe, referring the rice porridges that are sometimes made with left over soup from hot pots. But there are many potential applications. Made by Nagatani-en in Mie, the pots used the heavy Iga clay which has long been prized for its heat retention. A classic for Japanese winter time, the pots retain their usefulness throughout the year. These are smaller versions of the donabe for sharing also made by Nagatani-en. Prior to use, they should be seasoned with rice water (a process known as medome), and English language instructions are provided for this.