News
New Donabe Recipe: Steamed Salmon and English Pea Soup
Killing two recipes in one donabe! Here's Naoko's new recipe, Steamed Salmon and English Pea Soup. Donabe Steamer can let you steam while making s...
Hirota Glass Exclusive In-Person Sale on July 20 and 21!
Two Days Only - Our Very First Exclusive In-Person Sale Event featuring Hirota Glass from Tokyo!
Sale Dates: July 20 (Sat) and July 21 (Sun)...
New Donabe Recipe: Umeboshi Corn & Hijiki Rice
New donabe recipe by Mrs. Donabe (Naoko) is here. Her summer favorite, corn rice with a new twist...umeboshi flavor. It's seasoned with our new ite...
Miso Making Workshop & Donabe Dishes: Event Report
We had another super fun and successful miso making workshop, featuring Ai Fujimoto, the founder/ artisan miso maker of Omiso in DTLA last Saturda...
Power of Koji Fermentation: Donabe Cooking Class Report
We had the wonderful time hosting our in-house donabe cooking classes to welcome enthusiastic participants last weekend!
The theme was Power of K...
Naoko's Interview on Atelier Delphine Journal
Atelier Delphine, a LA-based fashion brand by designer, Yuka Izutsu, featured Naoko in their journal. Naoko has been a long-time fan of Atelier D...
Naoko's DONABE Cookbook is Featured in Financial Times
Naoko's DONABE Cookbook is featured in the article titled, The Dish I Can't Quit, in Financial Times! The book was selected by Chef Daniel Humm, t...
Naoko’s First Children’s Book Will Launch This Fall!
So excited that we can finally share this big news! Naoko’s first children’s book, A VERY ASIAN GUIIDE TO JAPANESE FOOD will launch this fall! Sch...
Announcing a new DONABE Cooking Class!
We are very excited to announce the first in-store Donabe Cooking Class by Naoko in a long time! Seats are limited to 8 people per session. For de...
New Item: Large Brown Japanese Wood Tray from Odawara
Large Brown is added to the popular Wood Tray series by La Luz! These hand-shaped wood trays are crafted by artisans in Odawara—a city renowned fo...
New Donabe Recipe: Yuba & Daikon Mille Feuille Nabe
The new version of Naoko's popular "mille feuille" donabe is a completely plant based dish. Made with soft yuba (tofu skin) and daikon, and simm...
Our Tenugui is Featured in Food & Wine Magazine
Our Tenugui items are featured and we are also mentioned in the May 2024 issue of Food & Wine Magazine! These artisan cotton towels, made by 2...
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