DONABE: Classic and Modern Japanese Clay Pot Cooking

This recipe book is dedicated to cooking with a donabe, a versatile earthenware pot for one-pot meals that encourage shared dining with family and friends. With continued use, the surface of the pot gradually changes, developing an individual character over time.

The book presents recipes and photographs that highlight the appeal of the donabe. Even simple dishes, such as rice, benefit from its slow, even heat, which enhances flavour and texture. Beyond rice, it also introduces methods for using the pot as a steamer or smoker, demonstrating its versatility in the kitchen.

Takei Moore Naoko is a distributor of donabe in the United States, dedicated to promoting the clay pots not merely as cooking tools, but as an element of Japanese culture. She shares this perspective through cooking classes and events.

Her vision resonated with chef Kyle Connaughton, who has worked professionally in Japan and co-authored this book. With his support, awareness of donabe cooking has grown among culinary professionals, helping to introduce this practice to a wider audience.

23.6 x 24 x 3 cm

328 pages