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Step into the world of Iga-yaki, one of Japan’s most celebrated traditional ceramics. Produced from the rich clay once buried beneath ancient Lake Biwa, Iga pottery reflects centuries of craftsmanship and the spirit of wabi-sabi. From tea utensils admired in the Momoyama period to the heat-resistant clay pots (donabe) beloved in modern kitchens, Iga ware has always been deeply connected to Japanese life and culture.
Founded in 1832 (Tempo 3), Nagatani-en is one of the most distinguished kilns in Iga. For generations, it has created ceramics that enrich daily life, particularly tools for the Japanese dining table. Its philosophy—“The maker should be a true user”—continues to inspire innovation while preserving tradition.Among its most acclaimed creations is the modern Iga clay pot (donabe), developed after three years of research. Praised for its heat retention and flavor-enhancing qualities, this pot makes rice remarkably fluffy, sweet, and aromatic, while also versatile for a wide variety of dishes.
This private program offers a rare chance to explore Nagatani-en’s expansive grounds, normally closed to the public.
Highlights include:
- A guided tour led by the kiln’s 8th-generation head (or family member), including the registered tangible cultural property: Japan’s longest climbing kiln (noborigama).
- A deep dive into craftsmanship, learning why Iga clay makes food taste better, with panels and stories that bring the tradition to life.
- A private house and Japanese garden, usually off-limits, where you’ll savor freshly cooked Iga rice shaped into warm rice balls, prepared in Nagatani-en’s signature donabe.
This immersive 90-minute journey combines history, craftsmanship, and culinary delight in an authentic cultural setting.
Duration| ~90 minutesCapacity: 1–5 participants per session
Booking| Advance reservation required (at least one month before the desired date)
Contact| hana@unico-smile.com (for reservations/inquiries)
Official Website| igamono.co.jp/en
Discover why Iga-yaki is more than pottery—it is a way of life, connecting nature, tradition, and the joy of food