Chef Aitor’s Donabe Garlic Shrimp Recipe in LA Times

September 20, 2019

Chef Aitor Zabala of Somni, a Michelin 2-star restaurant, likes to use our Iga-yaki donabe! We are very excited to read the article about his secrets to make the best Gambas al Ajillo (Spanish garlic shrimp) in Los Angeles Times. And, he shares his recipe made in our Bistro Donabe!

In the article he explains he likes to use donabe in place of the traditional Spanish terra cotta for the most even heat distribution.

It’s a simple yet super delicious recipe, so we hope you will try it in your donabe!

Happy Donabe Life.

TOIRO is Featured in Los Angeles Times

July 19, 2019

We are really excited and honored to be featured in Los Angeles Times! The article came out on July 5 (online) and July 13 (print). The story really sums up my journey since I started TOIRO and my mission to spread donabe cooking and wonderful Japanese culture in America and beyond. 

You can read the full article in the link here. I want to continue my best to bring happy donabe life to many more people.

Naoko