DONABE COOKING BOOK - Classisc and Modern Japanese Clay Pot Cooking left handed Edge Style : Single Edge

Edge Style : Single Edge

These are Japanese Knives using special corrosion-resistant steel

4cm (D) x 5

Echizen cutlery (called Echizen uchihamono in Japanese) is produced around the city of Echizen

*Tajin Style Donabe

DONABE COOKING BOOK - Classisc and Modern Japanese Clay Pot Cooking left handed Edge Style : Single EdgeJapanese clay pot donabe cooking has been refind over centuries into versatile and simple method for preparing both dramatic and comforting one pot meals. This book introduce you how to cook your meal in donabe clay pot in many ways with different type of pot. Author NAOKO TAKEI MOORE who is a Japanese home cooking expert who teaches cooking classes in Los Angeles California. KYLE CONNEAUGHTON who is a chef, cookbok author and culinary educator.