
Traditionally, a portable stove is placed in the center of table, and the pot is filled with broth and ingredients. Kyoto maple. This donabe "hot pot" is made in Japan. Ingredients often include seafood, pork, vegetables, tofu, poultry, and udon. This earthenware vessel is used to make "nabemono" in Japan, a warming one-pot meal popular during the winter.
Made of earthenware.
Donabe: Classic and Modern Japanese Clay Pot Cooking

A beautiful and lavishly photographed cookbook focused on authentic Japanese clay-pot cooking, showcasing beloved recipes and updates on classics, with background on the origins and history of donabe. All are rich in flavor, simple to prepare, and perfect for a communal dining experience with family and friends.
Collectible, beautiful, and functional, donabe can easily be an essential part of your cooking repetory. Ten speed Press. Donabe also features recipes from luminary chefs such as David Kinch, Namae Shinobu, and Cortney Burns and Nick Balla, all of whom use donabe in their own kitchens.
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Wholesome, hot pot cooking satisfies the universal desire for steaming, delicious Japanese comfort food, gratifying and hearty meals the whole family can enjoy. Used book in Good Condition. Ten speed Press.
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All are quite familiar to the author, who has chosen them for the variety they represent: from the most venerated downtown pub to the new-style standing bar with French-influenced menu. Automatic Safety Stop. Some of them have long histories; some are more recent players on the scene. Ten speed Press. Besides the 60 detailed recipes, a guide to the wide varieties of sake and other alcoholic drinks that are served, "how-to" advice on menu ordering, he also offers descriptions of Japanese ingredients and spices, and much more.
For the home chef, the hungry gourmet, the food professional, this is more than a cookbook. High power 12, 000 btu/h. As a matter of fact, a recent article in The New York Times claimed that the izakaya is "starting to shove the sushi bar off its pedestal. While japan has many guidebooks and cookbooks, this is the first publication in English to delve into every aspect of a unique and vital cornerstone of Japanese food culture.
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