Naoko Moore of TOIRO has paired her wonderful Donabe cookbook with a delightful handcrafted Iga-yaki donabe that is perfect for two people to make many featured recipes. Also included is a set of delicately cut paper chopstick rests to complement any table setting.

HAKEME Donabe

The donabe's versatile shape, plus the beautiful glaze is a display piece when not being used for cooking. This is a very classic-style donabe which can be used for a wide variety of dishes and most commonly used to cook hot pot ("nabe") dishes including shabu shabu and yosenabe. This classic-style donabe is also ideal for cooking on a gas stove or gas tabletop burner, or can be used in the oven for stewing or braising. Iga-yaki donabe is known for its durability and it is perfect for everyday cooking.

DONABE Cookbook

Naoko Moore of TOIRO and Kyle Connaughton of Single Thread Restaurant in Healdsburg paired together to create an amazing donabe cookbook that is filled with mouth-watering recipes for all seasons. These recipes represent Naoko's passion, experience, and knowledge about donabe and donabe cooking. This book also includes several chef-style California- inspired dishes including Crab Rice with Charred Scallion and Tat Soi - all rich in flavor and simple to prepare, by noted Michelin chef Kyle Connaughton. The book also features non-traditional recipes from luminary chefs such as David Kinch, Josef Centeno, Namae Shinobu, Cortney Burns, and Nick Balla, all of whom utilize donabe in their own kitchens.

ORIGAMI Chopstick Rests

A set of 9 elegant paper chopstick rests that will add a graceful look to your everyday table setting. A special touch that conveys "omotenashi" -G true Japanese hospitality. Can be used to protect the tips of chopsticks, and as a chopstick rest during the meal.

If you have not visited TOIRO check out Mrs. Donabe's amazing store. Kyle Connaughtin is a 2-star Michelin chef - owner of Single Thread - a farm - restaurant - inn.