Naoko Takei Moore

Donabe cooking - Japanese clay-pot cooking - is all about using seasonal ingredients and key pantry items to make meals that are as nutritious and comforting as they are aromatic and flavourful, promoting communal dining, happiness and wellbeing. Think hearty rice dishes, warming stews and silky noodle soups - it is the original, and arguably the best, kind of one-pot cooking. In this book, Naoko Takei Moore, a California-based Japanese food expert and the so-called 'Queen of Donabe', shows how to create donabe-style dishes, all made in one pot, whether you have a saucepan, a casserole dish or indeed a Japanese clay pot to hand. Including recipes such as chicken ginger rice, tofu and mushroom udon and salmon in a miso and tomato sauce, you'll find easy weeknight rices, traditional stews, vibrant soups, solo dishes for self-care and sides that help to build a traditional Japanese-style feasting table around your donabe-inspired one pot, should you so wish. Including many gluten-free and plant-based options, the focus is on balanced, nourishing meals that highlight vibrant vegetables, clean, fresh flavours and the art of simplicity. Divided into chapters by ingredients, such as Chicken, Beef, Vegetables, Tofu and Eggs, Noodles and Rice, Naoko both references traditional Japanese flavour combinations, but also draws influence from the local, seasonal ingredients from her state of California, bringing a playful twist. Whether cooking for yourself or sharing with family and friends, these Japanese donabe-inspired recipes will bring comfort and joy.

From Japanese home-cooking expert @mrsdonabe, learn about the origins of the beloved curry rice or how slurping your ramen is encouraged- each page of A Very Asian Guide to Japanese Food is an exploration of Japanese cuisine. Discover the delicious world of Japanese Food A Very Asian Guide to Japanese Food introduces readers to classic and modern Japanese dishes and provides fun facts about the foods and culture of Japan. This book shares the innovations and traditions that make up Japan's rich culinary culture.Japanese author, Naoko Takei Moore (author of Donabe), and Japanese illustrator, Yoko Baum, bring pride and joy in this celebration of Japanese culture Try out these flavors at home with two kid-friendly recipes in the back of the book.Pronunciation guides help readers learn to pronounce each dish correctly and additional free activity sheets are available on the publisher's official website www.gloobooks.com. About the series: The Very Asian Guide series was started by award-winning journalist Michelle Li, who started a global movement of unity with the viral hashtag #veryasian after she received a racist voicemail in response to her sharing on-air the Korean foods she eats. The Very Asian series is a celebration of food and culture inspired by this moment.

A beautiful and lavishly photographed cookbook focused on authentic Japanese clay-pot cooking, showcasing beloved recipes and updates on classics, with background on the origins and history of donabe. Japanese clay pot (donabe) cooking has been refined over centuries into a versatile and simple method for preparing both dramatic and comforting one-pot meals. In Donabe, Tokyo native and cooking school instructor Naoko Takei Moore and chef Kyle Connaughton offer inspiring Japanese home-style recipes such as Sizzling Tofu and Mushrooms in Miso Sauce and Dashi-Rich Shabu-Shabu, as well as California-inspired dishes including Steam-Fried Black Cod with Crisp Potatoes, Leeks, and Walnut-Nori Pesto or Smoked Duck Breast with Creamy Wasabi-Green Onion Dipping Sauce. All are rich in flavor, simple to prepare, and perfect for a communal dining experience with family and friends. Donabe also features recipes from luminary chefs such as David Kinch, Namae Shinobu, and Cortney Burns and Nick Balla, all of whom use donabe in their own kitchens. Collectible, beautiful, and functional, donabe can easily be an essential part of your cooking repetory.