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The donabe earthenware pot for one or two people is a best-seller. Once the food is cooked, the whole pot can be placed straight on the table, acting as a serving dish. (© Pixta)
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Sumi ink is applied and soaked into the crackled exterior glaze to highlight the pattern. (© Nomura Kazuyuki)
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A donabe designed for cooking rice. Its rounded shape enhances heat convection and it includes an inner lid for further heat and moisture retention. (© Nomura Kazuyuki)
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A stainless steel yukihira pan. It is made in the Tsubame-Sanjō region of Niigata, an area renowned for its high-quality metalwork. (© Nomura Kazuyuki)
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