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, the chef-owner of Eleven Madison Park (Michelin 3-star restaurant in New York) as a book which inspired him. We are so honored! Her Salted Kombu with Ginger Rice recipe in the book is his favorite recipe from the book! The recipe is made with Hokkaido Shio-Kombu, and this humble donabe rice dish is indeed one of Naoko's most frequently cooked rice recipes.