Donabe Cookbook: Classic and Modern Japanese Clay Pot Cooking


Donabe Cookbook: Classic and Modern Japanese Clay Pot Cooking


Donabe (Japanese clay pot) is Japan's beloved everyday cookware and is the perfect expression of Japanese home cooking. Gorgeously and lavishly photographed, Donabe highlights authentic Japanese Donabe cooking, with beloved recipes and updated classics that showcase the beauty and versatility of these traditional kitchen tools.

Donabe cooking has been refined over centuries into a multifaceted and simple, one-vessel method of cooking that can be used for rice cooking, simmering, steaming, or even smoking. In Donabe, Tokyo native and donabe professional Naoko Moore presents a wide array of Japanese home-style dishes, such as Peel-and-Eat Shrimp with Green Tea and Shochu and Sake Lovers’ Ginger Pork Sukiyaki, along with all the intriguing stories, useful information and tips about donabe.

This book also includes several chef-style California- inspired dishes including Crab Rice with Charred Scallion and Tat Soi – all rich in flavor and simple to prepare, by a noted chef Kyle Connaughton. The book also features non-traditional recipes from luminary chefs such as David Kinch, Josef Centeno, Namae Shinobu, Cortney Burns, and Nick Balla, all of whom utilize donabe in their own kitchens.

Hard cover 328 Pages (9 x 9 inches) 150 full-color photographs, by Naoko Takei Moore and Kyle Connaughton:


A donabe and Japanese home-cooking expert. She is the owner of Toiro, a unique shop specialized in donabe and Japanese artisan products based in Los Angeles. Her mission is to promote healthy Japanese donabe cooking and lifestyle to people outside of Japan.


A chef, cookbook author, and culinary educator. He was Head Chef of Research and Development for Heston Blumenthal at the three-star Michelin restaurant The Fat Duck, contributor and editor for Modernist Cuisine by Nathan Myhrvold, and curriculum author for the Culinary Institute of America's Culinary Science Program.

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