We are very excited our Bistro Donabe is used by Chef Aitor Zabala of Somni in Los Angeles Times!
Chef Aitor Zabala shares his secret Spain's best shrimp tapas called gambas al ajillo with Bistro Donabe. In the article, he explains he uses donabe in place of traditional Spanish terra cotta for the most even heat distribution. So happy to see Japanese donabe has been recognized by many different food cultures!
You can read the full article in LA Times website here.