A "kame" is a traditional Japanese turtle-shaped vessel used for fermenting and storing food, particularly in the preparation of miso and sake. These earthenware pots are typically made from clay and have a distinctive rounded shape, which helps maintain a stable temperature during fermentation. In addition to their practical uses, kame are often appreciated for their aesthetic qualities. Many feature beautiful glazes and designs, making them popular among collectors of Japanese pottery. The craftsmanship involved in creating a kame reflects the rich cultural heritage of Japan and its culinary traditions.