Many of our donabe are featured in the latest issue (both print and online) of Food & Wine Magazine. It's titled "The Food & Wine Guide to Clay Pot Cooking". The article also includes comments by Naoko who has introduced and been spreading Iga-yaki donabe and donabe cooking to the US and the world for more than 10 years. She started when donabe was not even recognized as a specific cookware or a way of cooking in the US, and continued her effort so now these special Japanese cookware are recognized as “donabe”, in the original Japanese name and more people are enjoying donabe-style communal dining in the US. We are very excited and will continue our effort to spread happy donabe life to the world!