Vendor Profile
BLUT'S
| Address | 4-13 Onadacho Tajimishi Gifu, JAPAN ZIP:507-0004 |
|---|---|
| Representative Name | TOSHIHIRO AOKI |
| Annual Revenue | closed |
| No. of Employees | closed |
Other items from this category
SD item code:17350146
| Detail | Price & Quantity | ||
|---|---|---|---|
| S1 |
1 in a small cardboard box
 Original text before translation
段ボール小箱に1入
(2601-1040)
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(2601-1040)
Wholesale Price: Members Only
1 pc /set
Sold Out
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| Shipping Date |
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About 10 days
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| Dimensions |
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Φ245 × 205 mm, H 125 mm, 1,100 g, 350 ml
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| Specifications |
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Country of manufacture: Japan
Material / component: Pottery
Package: Individual box
Year of manufacture: 2026
Product tag: None
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Description
| Here are the characteristics and composition of heat-resistant clay, precautions for handling it, and key points for recipes that make the most of heat-resistant clay pots. Composition and Characteristics of Heat-Resistant Clay Heat-resistant clay is made by combining multiple raw materials to minimize thermal expansion and ensure thermal shock resistance when used over direct flame (firing temperature: approximately 1,180–1,230°C). Patalite (leaf feldspar / 40–50%): The main component that minimizes expansion and contraction during heating* and cooling to the greatest extent possible, preventing cracks caused by direct flame. Plastic clay (such as kaeru-me clay* and kizuki clay / 35–45%): High-quality, fire-resistant clay from the Tōno region. It provides the viscosity and refractoriness necessary for wheel-throwing and mechanical forming. Chamotte (fired clay powder / 5–15%): Suppresses shrinkage during drying* and firing, and improves thermal shock resistance. Use coarse-grained or fine-grained versions depending on the application. Modifying agents (kaolin*, feldspar, etc. / 0–5%): For fine-tuning the degree of firing density and color tone. Most Important Precautions for Use Never cool rapidly: Avoid placing the piece on a damp cloth or submerging it in water immediately after heating, as this can cause cracking. Recommended Recipe: Layered Steamed Pork Belly and Cabbage This dish highlights the natural umami of the ingredients, steamed using the moisture from the vegetables and the fat from the meat. Instructions: 1. Line the bottom of a pot with cabbage and mushrooms, then spread the pork belly on top in layers. 2. Drizzle with sake and lightly sprinkle with salt* and black pepper. 3. Cover and cook over low-to-medium heat. Once steam begins to rise, steam-fry for about 5–7 minutes (it’s done once the meat is cooked through). |
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| Shipping Method | Estimated Arrival |
|---|---|
| Sea Mail | From Sep.25th 2026 to Nov.27th 2026 |
| Air Mail | From Sep.9th 2026 to Sep.11th 2026 |
| EMS | From Sep.8th 2026 to Sep.11th 2026 |
| Pantos Express | From Sep.10th 2026 to Sep.15th 2026 |
| DHL | From Sep.8th 2026 to Sep.10th 2026 |
| UPS | From Sep.8th 2026 to Sep.10th 2026 |
| FedEx | From Sep.8th 2026 to Sep.10th 2026 |
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Some trading conditions may be applicable only in Japan.
Heat-Resistant Clay Body: Composition and Features This clay body is formulated to provide high thermal shock resistance when exposed to direct heat (firing range: 1,180–1,230°C).
Petalite (40–50%): A low-expansion mineral that prevents cracking caused by thermal shock. Plastic Clays (Gaerome and Kibushi / 35–45%): High-quality clays from the Tono region that provide plasticity for throwing and forming, as well as refractoriness. Grog (5–15%): Reduces shrinkage and enhances thermal shock resistance. Modifiers (Kaolin, Feldspar / 0–5%): Adjusts vitrification and color. Key Handling Precaution Avoid Rapid Cooling: Never place the heated vessel directly on a wet cloth or immerse it in cold water. Recommended Recipe: Layered Steamed Pork Belly and Cabbage A simple dish steamed using the moisture from the vegetables and the fat from the pork. Instructions: Spread cabbage and mushrooms across the bottom of the pot, then layer the pork belly on top. Drizzle with sake, then season with salt and black pepper. Cover and cook over medium-low heat; steam for 5–7 minutes once steam begins to rise, until cooked through. |
Other items from this category:
Heat-resistant clay is made by combining multiple raw materials to minimize thermal expansion and ensure thermal shock resistance when used over direct flame (firing temperature: approximately 1,180–1,230°C).
Patalite (leaf feldspar / 40–50%): The main component that minimizes expansion and contraction during heating* and cooling to the greatest extent possible, preventing cracks caused by direct flame. Plastic clay (such as kaeru-me clay* and kizuki clay / 35–45%): High-quality, fire-resistant clay from the Tōno region. It provides the viscosity and refractoriness necessary for wheel-throwing and mechanical forming. Chamotte (fired clay powder / 5–15%): Suppresses shrinkage during drying* and firing, and improves thermal shock resistance. Use coarse-grained or fine-grained versions depending on the application.
Modifying agents (kaolin*, feldspar, etc. / 0–5%): For fine-tuning the degree of firing density and color tone.
Most Important Precautions for Use
Never cool rapidly: Avoid placing the piece on a damp cloth or submerging it in water immediately after heating, as this can cause cracking.
Recommended Recipe: Layered Steamed Pork Belly and Cabbage
This dish highlights the natural umami of the ingredients, steamed using the moisture from the vegetables and the fat from the meat.
Instructions: 1. Line the bottom of a pot with cabbage and mushrooms, then spread the pork belly on top in layers. 2. Drizzle with sake and lightly sprinkle with salt* and black pepper. 3. Cover and cook over low-to-medium heat. Once steam begins to rise, steam-fry for about 5–7 minutes (it’s done once the meat is cooked through).
耐熱陶土の特徴や配合成分、取り扱い上の注意点、および耐熱土鍋を活かした料理レシピの要点です。耐熱陶土の配合と特徴 耐熱陶土は、熱膨張を抑えて直火での耐熱衝撃性を確保するために複数の原料を組み合わせて作られます（焼成温度は1,180〜1,230℃前後）。
ペタライト（葉長石 / 40〜50%）： 加熱・冷却時の膨張収縮を極限まで抑え、直火による割れを防ぐ主成分。可塑性粘土（蛙目粘土・木節粘土など / 35〜45%）： 東濃地域の良質な耐火性粘土。ロクロ成形や動力成形に必要な粘性と耐火度を付与。シャモット（焼成素地粉 / 5〜15%）： 乾燥・焼成時の収縮を抑制し、耐熱衝撃性を向上。用途により荒目と細目を使い分け。
調整材（カオリン・長石など / 0〜5%）： 焼き締まり度合いや色味の微調整用。
使用時の最重要注意点
急冷の厳禁： 加熱直後に濡れた布巾の上に置いたり、水に晒したりすると割れの原因となるため避けてください。
おすすめレシピ：豚バラとキャベツの旨味重ね蒸し 野菜の水分と肉の脂で蒸し上げる、素材の旨味を活かした一品です。
手順：1.鍋底にキャベツとキノコを敷き詰め、その上に豚バラ肉を広げて重ねる。2.酒を回し入れ、軽く塩・黒胡椒を振る。3.蓋をして弱めの中火にかけ、湯気が出てから5〜7分ほど蒸し焼きにする（肉に火が通れば完成）。