3 Reasons Why You Need a Yukihira Nabe in Your Kitchen

3 Reasons Why You Need a Yukihira Nabe in Your Kitchen

The Yukihira Nabe is a classic staple in Japanese kitchens, beloved by home cooks and professional chefs alike. In fact, it’s so ubiquitous here you may have seen it before in Japanese dramas, anime or manga. Made from dimpled copper, aluminum or stainless steel, this little pot will not only add a certain rustic beauty to your kitchen, but we’re confident it’ll also make your cooking easier and more pleasurable!

Discover the 18cm Yukihira Nabe here and 16cm Yukihira Nabe here. Lid available here.

Here’s why we think you should add this special pot to your kitchen.

Making curry in a Yukihira Pot

1. It’s a kitchen workhorse. 

A tool is only as good as its functionality, which is where this humble little pot shines. 

Made from thin-walled stainless steel and hand-dimpled to maximize heating conductivity, our Yukihira Nabe heats quickly and also features spouts on either side, making it easy to pour out liquids and soups, whether you’re right or left handed. Of course, since the handle is made from wood, it’s cool and smooth to the touch when you pick it up.
In Japan, the Yukihira Nabe is the go-to pot for making dashi, miso soup, “nimono” stewed dishes, for boiling noodles, simmering sauces and soups. Many of the Bento&co team members own a Yukihira Nabe and attest to how much they use it on a daily basis–it is versatile and also great for quickly preparing food for your bento!
If you’ve ever caught yourself staring at water waiting for it to boil, you know how eternally long it can feel. With the Yukihira though, your water will start bubbling in no time, ready to cook your ramen noodles, boil your eggs or blanch your vegetables. 

Making ramen in a Yukihira Nabe

Our 16cm Yukihira Nabe is perfect for cooking a single serving of ramen.

Our Yukihira Nabe also features volume measurements inside of the pot which you can reference when cooking, and it’s compatible with all stovetops, including induction. Check, check and check! ✅
Note that Yukihira Pots are NOT meant to be used for deep-frying as they are lightweight–you won’t want to risk any accidental topples with hot oil. 

They are also not meant for stir-frying or sauteeing as food will burn easily due to the high heat conductivity.

Inside of a Yukira Nabe showing volume markings

2. It’ll last you a long time.

As we better understand the impact of our consumption on the planet, we know how important it is to purchase dependable tools that will last us for years.

Brocolli being boiled in a Yukihira nabe

Compared to non-stick pots that often need to be replaced when the coating starts to wear off, or pots with plastic handles that can get deformed, the Yukihira Nabe will last you for years to come, with proper care. Our Yukihira Nabe are made in Tsubame-Sanjo Japan, the center of metal-working in Japan so you know you can trust the quality.

Here are tips on how to keep your Yukihira Nabe in good shape for years to come.

  • Before using, fill the pot with water and add about a 1/2 cup of vegetable peelings. Boil over high heat for about 15 minutes and discard. This helps prevent discoloration.
  • After use, hand wash with a soft sponge and mild detergent. 
  • Use with low to medium-high heat. When using with gas stoves, the flames should not extend up the sides of the pan and should definitely not reach the handle.
  • Do not use in the dishwasher, microwave, or oven
  • In case of discoloration from calcium, fill the pot with water and 1/2 of a lemon thinly sliced, or citric acid or vinegar, and boil for about 15 minutes. Let this mixture cool and then wash with a detergent and sponge. 
  • If charred bits of food are stuck, fill the pot with water, boil, and let soak until the bits soften. 
  • Avoid leaving food inside the pan for long periods of time. Salt and vinegar will corrode the metal. 

If you have any other specific questions or concerns don’t hesitate to reach out to our customer support team at contact@bentoandco.com

Yukihira Nabe on an induction cooktop

3. It’s Beautiful.

I don’t know about you, but we can’t resist shiny objects! The dimpled metal of the Yukihira Nabe helps with the heat conductivity and strength of the pot–but it’s also just visually stunning. The many surfaces of the pot reflect light, adding an element of muted brilliance and luster to your stovetop. If you’re anything like us, you will proudly keep your Yukihira Nabe out on display when not in use.

With the advent of cheap, non-stick cookware in the last decades, the Yukihira Nabe has become somewhat less popular, and many young people in Japan are not familiar with this pot. But it has started to enjoy a resurgence amongst those who appreciate the aesthetics of traditional Japanese cookware. This is the pot for anyone with a fondness for the type of cooking tools that our grandmothers used to use, simple yet dependable, with a warmth that comes from natural materials.

Discover our Yukihira Nabe, available in two sizes:
18cm Yukihira Nabe

16cm Yukihira Nabe 

Ready to put your Yukihira Nabe to use?  Learn how to make Nikujyaga (Stewed Potatoes and Meat), and

Gochisou Tonjiru (Pork and Veggie Miso Soup).

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