Donabe makes a perfect centerpiece for an intimate dinner party
“Omotenashi” is the ultimate Japanese hospitality in entertaining and looking after guests from the bottom of the heart. It is honest, selfless and sincere. When Marie Kondo and Naoko throw a dinner party together, there are so many elements of omotenashi and joy that’s being sparked.
Donabe cooking represents the culture of omotenashi and what it truly means to welcome guests wholeheartedly.
Naoko Prepares Donabe Hot Pot dishGathering round the table…with donabe dishesNaoko and Marie Kondo. When the two of them host dinner together, so much joy is sparked with their omotenashi.
To find out more, head over to Konmari.com for the video and full story!
I am so thrilled to be featured in theJapan Times in their November 9, 2019 issue. The Japan times is the largest and oldest English-language newspaper in Japan, and I have been a big fan of the paper since I was a teenager who was trying very hard to learn English and even dreamed about working for the paper!
I had a phone interview with Mr. J.J. O’Donoghue, who wrote the article, the other day. We talked for well over 1 hour. He asked me many questions about how I got interested in cooking, wine, etc., and the key moments of my life changing decisions in the past many years. I enjoyed reflecting my journey and sharing stories with him.
So, this article came out…it’s all about myself, so I feel a little embarrassed and at the same time very honored to be introduced of my journey to the readers!
Oh, and just one thing…they got my age wrong…I am a little bit younger than what’s written in the article. Haha.
Thank you so much, J.J. and The Japan Times for writing and publishing such a wonderful story about my journey!
Luckily, we restocked with all sizes of Hakeme donabe, along with many other designs of donabe just recently. So, please check out our online shop to find one (or more) for someone special or for yourself.
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!
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.
