In November, my donabe (Japanese ceramic pot) gets dusted off and starts working in full gear through April. I use it nearly every week during the cold nights, to bring warm food to the table and get my fill of vegetables, tofu, and meat. I rely on...
Donabe is all the rage! Get our Shiga Donabe Japanese clay cooking pot and the Donabe book, by Naoko Takei Moore and Kyle Connaughton for a nabe party!
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