Naoko Moore teaches Japanese home cooking in Los Angeles and is an importer of fine donabe (earthenware pots) from Japan. She is also the co-author of Donabe: Classic and Modern Japanese Clay Pot ...

Discover more from the chef at Taste of Dubai this weekend! Ingredients Topping: 50 gms mix of mushrooms (button and brown shitake) 1 tbsp olive oil 1.5 tbsp Donburi sauce 1 tbsp butter (unsalted) 50 ...

Salmon and hijiki rice is one of the clay pot recipes in “Donabe” by Naoko Takei Moore and Kyle Connaughton. Eric Wolfinger credited to Eric Wolfinger As summer becomes a memory and leaves turn to ...

One of the brightest cookbooks of the season is “Donabe: Classic and Modern Japanese Clay Pot Cooking” by Naoko Takei Moore and Kyle Connaughton. Moore, an Echo Park resident, is also an importer of ...

This evocative book plumbs the depths of this ancient Japanese earthen cookware (which dates back to the eighth century), celebrating the joy of communal dining as well as the vessel itself. With ...

You're sitting at a table, either in someone's home or in a restaurant, and a very hot earthenware pot appears. The lid is removed, a geyser of steam rushes out, and the room fills with mouthwatering ...

Behind an unassuming glass storefront along a quiet stretch of North La Brea, pale plywood shelves and tables display an alluring array of earthenware pots in shades of black, cream, ochre and brown.

Mary-Frances Heck is a chef and food editor, formerly a senior food editor at Food & Wine. In addition to her recipes and articles appearing in many well-known publications, she has her own cookbook, ...