|Some of the donabe dishes from the final photoshoot|
Chef David Kinch made steamed abalone and matsutake rice dish with donabe steamer, "Mushi Nabe".
Chef Courtney Burns and Chef Nick Balla made shio-koji marinated chicken, roasted in tagine-style donabe, Fukkura-san.
Once the individual shots are taken, we did a shot of all the dishes at a table.
After the shooting, we got to eat everything, of course! I was happy that Jason (my husband) could come with me this time because he had a week off from work. He enjoyed the chefs' donabe dishes with us. Those donabe dishes made by the California chefs were so delicious and they also paired wonderfully with special sake I brought back from Japan.
What a happy donabe meal with chefs!
Happy donabe life.