Naoko Takei Moore Author Talk • Simply Donabe: Japanese One-Pot Recipes

Naoko Takei Moore is an acclaimed expert in donabe (Japanese clay pot) and Japanese home cooking, who is based in Los Angeles, California. Originally from Tokyo, Japan, she is the author of the popular cookbook Donabe: Classic and Modern Japanese Clay Pot Cooking (Ten Speed Press, 2015) and the children’s book A Very Asian Guide to Japanese Food (Gloo Books, November 2024). Her work has been featured in major outlets including The New York Times, The Los Angeles Times, USA Today and many more. Naoko is the owner of TOIRO, an online and brick-and-mortar shop in West Hollywood. Find her on Instagram @mrsdonabe.

Lauren Saria is the food editor at The San Francisco Standard, where she leads a team covering the city's world-class restaurant and dining scene. She has spent more than a decade writing about food and drink, previously leading Eater SF and serving as food editor at The Arizona Republic and Phoenix New Times. A graduate of ASU’s Walter Cronkite School of Journalism, she has co-chaired the James Beard Foundation’s Restaurant and Chef Award committee since 2023. Outside of work, she's an avid runner, a respectably good home cook and baker, and the devoted human of a 16-year-old Shiba Inu.

Simply Donabe - Donabe are the Japanese earthenware pots that have been used in Japan for centuries, and continue to be loved for their efficiency and beauty.

In Simply Donabe, Naoko Takei Moore showcases how you can create Japanese one-pot dishes at home and guide you towards incorporating donabe into your daily life - donabe is not just cookware, but it’s a way of life that brings joy and nourishment to everyday cooking.

Recipes range from Sea Bream Shabu Shabu and Sweet and Sour Minced Pork Hotpot, to Egg Porridge and Miso-Simmered Ramen, as well as sides like Green Beans in Walnut Miso Cream and Quick-Pickled Napa Cabbage and sweet treats such as Sake-Kasu Pound Cake and Matcha Ice Cream.