Hidaka, Hokkaido – To many Japanese gourmands, donabe (clay pots) represent food made with care, most often to be shared. Over and above aesthetics, they are widely used by both home cooks and professionals for their efficiency, retaining heat and radiating it into food more evenly than metal equivalents.
“Simply Donabe: Japanese One-Pot Recipes” is the long-awaited second cookbook from California-based food writer Naoko Takei Moore. In 2015, Takei Moore co-authored “Donabe: Classic and Modern Japanese Clay Pot Cooking” alongside renowned chef Kyle Connaughton (whose new 12-seat restaurant in Kyoto is off to a strong start). Takei Moore is also the author of 2024’s “The Very Asian Guide to Japanese Food.”
Born in Yokohama, Takei Moore moved to Los Angeles in 2001, where she found her calling as an earthenware evangelist. Japanese clay pot cooking was then unknown in the United States, and she set about sharing her passion.
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