Just when I thought my kitchen was fully equipped…the DONABE came into my life.  I received this beautiful ceramic Japanese pot as a gift.  Intrigued by all the press the culinary world has been writing about the wonderful results, this clay pot delivers and I knew I needed to dive in and create some wonderful meals.  It is so simple to use and much easier than a tagine.  To start, I purchased Naoko Takei Moore’s book “Donabe: Classic and Modern Japanese Clay Pot Cooking”.    The book takes you step-by-step on the history of the Donabe, how to cure it and some basic recipes to get you started.   The recent popularity in the US for the Donabe has made it difficult to find.   www.toirokitchen.com is the best place to find the various donabe’s available as well as some amazing ingredients.  Some of my favorite are:

• Budo Sansho Powder – referred to as one of the oldest spices often referred to as Japanese pepper
• Jim Dashi Bags – amazing, however, very easy to make your own Dashi
• Kyoto Bamboo pasta fork
• Liquid Shio-Koji by Hanamaruki
• Mitsuboshi Soy Sauce (like olive oils, it is worth having some special soy sauces to finish a dish)
• Pure Yusu Juice by Yuzuya Honten
• Stainless Steel Tofu Server
• Kyoto Bamboo Tongs
• Wood Ladle by Kai Nobuo Kobo
• Shaved Katsuobushi Bonito by Uneno
• Yuzu-Kosho by Kishida
• Ayu Fish Sauce by Hara Jirozaemon

(Hint: You can also take this list to your favorite Japanese market as a guide….I am overwhelmed when I visit MITSUWA Marketplace in New Jersey.)