Simply Donabe by Naoko Takei Moore imo shochu No more slippery ice cubes

No more slippery ice cubes getting away or frost-nipped fingertips

Seimaibuai (rice kernel remaining): 58%

in our factory in the Mission district of San Francisco

and 50% barley

and black pepper

Simply Donabe by Naoko Takei Moore imo shochu No more slippery ice cubesThis brilliant book is all in its name: Simply Donabe. Author and veteran donabe expert Naoko Takei Moore has given us the keys to create our own Happy Donabe Life with this gorgeous book of elegant yet easy one pot dishes for any night of the week. This robust book contains 100 recipes of how to cook with donabe, from rice and ramen to vegetables and even desserts! Our favorite dishes include Kanzuri Shakshuka, Asari no Yuzu Kosho Mushi, Ume Iwashi