![photo IMG_1247_zpsd9c7e336.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/2014/IMG_1247_zpsd9c7e336.jpg)
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.
![photo IMG_1251_zps527b51a2.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/2014/IMG_1251_zps527b51a2.jpg)
![photo IMG_1262_zps63f4c714.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/2014/IMG_1262_zps63f4c714.jpg)
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).
![photo IMG_1287_zpsec59e33e.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/2014/IMG_1287_zpsec59e33e.jpg)
![photo IMG_1288_zps8ca4fc93.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/2014/IMG_1288_zps8ca4fc93.jpg)
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.