Kamado-san Donabe on Martha Stewart Living!

Our double-lid donabe rice cooker, "Kamado-san" is in this year's holiday gift guide selection by Martha Stewart Living!


It was selected as one of the BEST in the FOOD & DRINK gifts category. We are so thrilled. Visit our Press Page 
Visit Kamado-san product page

Dry Mushroom Risotto with Kyoto-style Shallow Donabe

Kyoto-style shallow donabe makes perfect risotto

Ever since I returned from Italy, I've been crazy about donabe risotto!

The shallow classic-style donabe, "Kyoto Ame-yu", is perfect for making risotto, as the shallow body can cook the rice more effectively and evenly during simmering. It makes the great presentation and also the rice stays in the right texture for a long time after the heat is turned off.

I got really nice dry morel mushrooms and black trumpet mushrooms from Sonoma, so I made dry mushroom risotto by using both kinds of mushrooms.


As soon as the rice is al dente, I add the butter and Parmesan cheese to finish. The risotto becomes nicely rich and creamy.


Oh, and this risotto is made from Japanese short grain rice! It makes really delicious risotto with the great texture. I'm so addicted to donabe risotto.

And, yes, you can find the recipe in toiro kitchen's website. So, please check it out.

Happy donabe life.

Japanese dinners in Bay Area

Sylvan's kombu-cured tai (sea bream) sashimi

Last week, I went back to San Francisco/ Bay Area just for two nights.


I was invited to a cocktail party at Ten Speed Press, a publisher of my upcoming DONABE Cookbook (Fall 2015). It was held at their offices, and it was my first time to be there and meet my editor, designer, and others. It was so nice to meet them, and I had a great time with Champagne, oysters, and charcuterie.


After the cocktail, my friend, Tamaka, took me to Ramen Shop in Oakland. They make serious and unique California-inspired ramen there. It was such an exciting experience! I had Meyer lemon vegetable ramen, and it was so delicious. Their dishes are so original and real. I also enjoyed watching Chef JJ making ramen...he's the master!


The following evening was the first (soft opening) night of the much anticipated restaurant, Izakaya Rintaro, by friend Sylvan! We were the very first customers of the first night!! The restaurant has the beautiful Japanese look, with the counter seats surrounding the open kitchen and booth tables. We enjoyed Sylvan's authentic Japanese dishes, including donabe chestnut rice. They were so delicious.


The night was a lot of fun. After 7.30 pm, the restaurant was completely packed!

Can't wait to go back again.

Donabe Sushi Rice for Chirashi Sushi

My Tasmanian Ocean Trout Chirashi Sushi

I was invited to my friend's birthday dinner.

My friend and her husband import premium seafood to the US, and they generously provided all the seafood for us to cook for the dinner party.

I was assigned to Tasmanian ocean trout. It was freshly filled, packed, and delivered to the kitchen just a day after the fish arrived to LA. So, I made sashimi of this super fresh fish, first.


White gloves on! Jody and Jimmy took these silly looking photos of me, as well as the top photo...thank you!


I made sushi rice with my double-lid donabe rice cooker, Kamado-san, and spread half of the sliced ocean trout over the sushi rice (garnished with thinly sliced omelet and chopped red shiso). You can find the basic chirashi sushi recipe in toiro kitchen's website here. Just change the toppings to make variations. The dish was a huge hit at the party! Of course, the quality of the fish was outstanding, and people were also just so amazed by how delicious the sushi rice itself was. I received comments from many people that they could actually taste each grain of the rice and the flavor was so delicious. I must say, it's because the rice was made in Kamado-san! It's the donabe magic.


I also made crab salad.


There were so many dishes and also wines...9 to 10 seafood courses and a dozen wines (among 10 people)! What a feast!

Happy doanbe life.