@mrsdonabe https://instagram.com/mrsdonabe

Cool Hunt .LA

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@mrsdonabe https://instagram.com/mrsdonabe

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mrsdonabe

@mrsdonabe

Welcome to the world of donabe cooking. Author of DONABE Cookbook. Come visit my shop, TOIRO @toiro_kitchen_and_supply in LA #happydonabelife

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After spending time in the kitchen, there was eight-course traditional monkfish dinner in the main dining. Every course featured different parts of monk fish and the main course was their famous Anko Nabe (monkfish hotpot). Simply extraordinary, and I just couldn’t stop eating it. The shime (final) course was, of course, Ojiya...rice was cooked in the remaining broth with some extra dashi and finished with egg poured on top. Full of old Tokyo experience. Big respect to the family of Tachikawa-san for keeping this amazing tradition alive for almost 200 years in the heart of Tokyo. His mom was the best hostess! #monkfish #ankonabe #hotpot #nabe #kandaisegen #isegen #いせ源 #あんこう鍋 #ankimo #あん肝
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Visiting my sister’s friend, Tachikawa-san, the 7th generation of the family-run monkfish restaurant, Kanda Isegen. Established in 1830 in late Edo Period, this is the only existing restaurant that is specialized in monkfish in Tokyo, and he specially showed us the traditional “tsurushi-giri” hanging fabrication of a monkfish before dinner. This 8-yr-old monkfish was from Aomori prefecture and weighed 8 kg (about 17 lbs). He did the whole process so beautifully and made it look so easy. They fabricate average 20+ monkfish every day for dinner service. After the 7 parts (traditionally called “seven tools”) of the monk fish are taken, most of them (except the liver, etc.) are further cut into smaller pieces and blanched to be used in various dishes. I was so excited for the dinner to be made with them! #monkfish #isegen #kandaisegen #tsurushigiri #鮟鱇 #吊るし切り #鮟鱇七つ道具
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Back at my sister’s home in Urawa. Donabe dinner with her family. We did Buta-bara Nabe (pork belly hotpot) and Tako-meshi (octopus rice). Home cooking all about #donabe cooking! So good. The dessert was special Kuri Kinton (sweet chestnut paste) from Gifu. #happydonabelife #kamadosan #nabe #hotpot #japanesehomecooking #onepotdish #shabushabu #porkbelly #takomeshi #octopusrice #kurikinton #gifu #chestnut
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Hida Shunkei is Hida Takayama’s signature style lacquerware and has 400 years of history. The most significant uniqueness of this lacquerware is it has the beautiful shiny reddish brown surface and it intentionally reveals the grains of the base wood through the lacquer. I had this very rare opportunity to visit one of the few remaining masters of “Shunkei nuri-shi”, lacquerer, Nobuyuki Kumazaki. He rarely accepts guests as the work requires intense focus and also the environment must be near dust-free. Kumazaki-san was so kind and spent so much time showing and talking about the process and hardship of the making of this historically revered craft to us. I was literally holding my breath as I was watching his lacquering in action. What a precious experience! We also met the chairman of Hida Shunkei Association, Mr. Yukio Tozawa, who also took such good care of us. I grew up in a home with many lacquer pieces from around Japan, and Hida Shunkei was always one of my top two favorites (another was Tsugaru lacquer) even since I was little. So, I really feel this encounter was meant to happen, finally. #ichigoichie #gifu #hidatakayama #takayama #hidashunkei #lacquer #飛騨春慶 #lacquerware
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Morning walk in Takayama. I got really excited checking out the local specialties at the morning market by the river. In Kami-sannomachi area, there are many vendors that have been in business for generations. Among them are Ohnoya, a miso producer who was established 250 years ago, and 10th generation sake brewer, Harada Shuzo. They both carry on the wonderful traditions of artisanal miso and sake makings in this historic town. I tasted more than 10 kinds of sake and shochu at Harada Shuzo and got a little tipsy in the morning. They were too tasty to resist. #gifu #hidatakayama #takayama #sake #miso
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Really enjoyed spending time with Ryuhei & Tetsuhito Toda (brothers), the 7th generations of Shibukusa Ryuzo Pottery at their workshop in Takayama. They are full of unique ideas and endless talent passed down in the pottery’s 170 years of history. I also loved their father (the 6th Shibukusa Ryuzo)’s flower-motif vase. Amazing! #gifu #takayama #hidatakayama #shibukusaryuzogama #四二九三 #渋草柳造窯 #japanesepottery
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Going up and up, and finally I made all the way to Hida Sansho in Okuhida. Naito-san’s small family-run company has been growing and making stone-milled sansho in his farm in the mountainous region for over 40 years. Sansho berries are harvested in the summer, then kept dried and ground to order. The entire place smelled like beautiful aromatic sansho. His sansho has been loved by many top restaurants including the Michelin 3-star unagi restaurant, Nodaiwa, in Japan. #gifu #hidatakayama #sansho #飛騨山椒
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A morning in Mino that has 1,300 years of history of washi paper making. I met with the officials of the city and learned so much about the history and painstakingly long artisanal process of the worldly famous Mino Washi making. Didn’t get to take many photos, but loved the historic beauty of the city with washi motifs everywhere. #gifu #washi #美濃和紙
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Meeting Ohashi-san and his team at Ohashi Ryoki, who has been the leading producer of traditional hand-crafted “masu” boxes for over 60 years in Ogaki, Gifu (over 80% of masu boxes produced are made in Ogaki). The entire workshop is filled with the nice aroma of natural hinoki (cedar) wood. The craftsmen were working tirelessly in details by taking numerous steps to make each box. Their masu boxes are the real ecological products, as they are made of excess lumber coming out of thinning woods for environmental purposes. My big respect to them, and I want to collect more masu boxes for myself. #masubox #升 #hinoki #ohashiryoki
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Quest for the best mirin. It’s made in Gifu, by Hakusen Shuzo, who have been making the most authentic mirin in the traditional process since late Edo Period. Kato-san showed us his family brewery where they do the entire process in the premises. They are also a sake brewer, so it starts from koji making and sake brewing. Then, the sake lees are further pressed and distilled to make shochu, more koji is made again to mix with the steamed mochi rice and shochu for saccharification process. It takes about 3 months for the mirin making process itself, then it’s aged for 3 years. I was getting tipsy just by the aroma of the shochu filling the mixing room. Their mirin, Fukuraijun, a true culinary art of intense labor, love and patience. Their 3-year aged kind is so rich, complex and smooth, and the 10-year aged is so mellow and like a brandy. #mirin #honmirin #白扇酒造 #福来純
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Home of Mino-yaki pottery, 1,300 years of history. I visited Fudo-gama and Kaneko Kohyo; two very different style artisans (both happened to have the same name...Ito-san!), and they both continue to craft some of the most beautiful pieces representing the region. #minoyaki #gifu #japanesepottery #fudogama #kanekokohyo #oribeyaki #giyaman
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Surrounded by nature, Gifu is in abundance of pristine water. So, naturally, there are many sake breweries who have been making local style premium quality sake for hundreds of years. Visiting Kuramoto Yamada made me feel like I time traveled to old Japan, and their sake was so pure. I also got to be the very first person from outside to taste their freshly pressed non-filter and straight (undiluted with water) genshu sake of the season, to be rested, bottled and released in a few months. So special. Thank you, Yamada-san. #gifu #sake #genshu #kuramotoyamada #tamakashiwa
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