Simply Donabe Ingredient Box

About this product About Naoko Takei Moore We are thrilled to partner with renowned culinary expert, author, and owner of TOIRO, Naoko Takei Moore on this special ingredient box for her new cookbook, Simply Donabe. For centuries, donabe—traditional Japanese earthenware pots—have been treasured for their beauty, versatility, and gentle, even heat. In Simply Donabe, Naoko brings this timeless style of one-pot cooking into the home kitchen with approachable recipes and thoughtful guidance. More than just cookware, donabe represents a way of cooking and living that brings warmth, joy, and nourishment to everyday meals. Hand-selected by Naoko, this ingredient box gives you everything you need to explore donabe cooking at home. As an added bonus, it saves you 10% and includes free shipping. Please note: this ingredient box does not include a signed copy of Simply Donabe. If you’d like the version with the book, you can purchase it here. With this collection, you’ll be able to make recipes ranging from Sea Bream Shabu Shabu and Sweet and Sour Minced Pork Hotpot to Egg Porridge and Miso-Simmered Ramen, along with sides like Green Beans in Walnut Miso Cream and Quick-Pickled Napa Cabbage, and even sweets such as Sake-Kasu Pound Cake and Matcha Ice Cream. This ingredient box includes the following 8 items: Yamatsu Tsujita Sansho - 4g Uneno Dashi Pack - Katsuobushi & Konbu Murakami Syouten Okinawan Crushed Brown Sugar 500g Rokko Miso Shiro (White) Miso 300g Nitto Jozo White Tamari - 300ml Yamaki Jozo Organic Soy Sauce 500ml Iio Jozo Pure Premium Rice Vinegar 500ml Matoba Suisan Katsuobushi - Flakes 70g This ingredient box does not include a signed copy of Simply Donabe. If you just want the book itself, you can find it here. Cookbook Cover Photo Credit: Matt Russell Naoko is the owner of TOIRO, a unique shop in West Hollywood specializing in donabe and hand-selected Japanese artisan kitchenware and tableware. Originally from Tokyo, Japan, she is the author of the popular cookbook Donabe and the children’s book A Very Asian Guide to Japanese Food. Her work has been featured in major outlets including The New York Times and The Los Angeles Times.