On this episode of Plateworthy, chef Nyesha Arrington visits chef Carole Iida-Nakayama at LA’s N/Soto as they make a trout and ikura dish in a donabe, which means “clay pot,” and serves as the ...
Inside the kitchen of Yuzuki Japanese Eatery in San Francisco, chef Miyuki Hasegawa measured out a portion of presoaked rice into a bulbous, black-glazed clay pot. She added dashi, mirin, soy and ...
New York Times Cooking hosts a tutorial and tasting in Los Angeles showcasing the many uses of a donabe. Learn the art of cooking with the “anything goes” Japanese hot pot, alongside Naoko Takei Moore ...
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