I admire them so much. I can never get tired of even just staring at them. These are all hand-crafted by artisans of Nagatani-en, and they make me feel the power of the earth and fire from Iga, Japan.
With my new Iga-yaki bowls, my regular dishes taste even better. Shungiku and asparagus salad, and donabe steam-roasted lotus root and jako (baby fish).
Main dish was Nikujaga! I always make nikujaga in my soup & stew donabe, "Miso-shiru Nabe". I served it in a new Iga-yaki bowl, too. You can find my Nikujaga recipe in toiro kitchen's website.
Happy Donabe Life.
