#donabe

Chef Yoshida of #Kozue at the @parkhyatttokyo sent me home with #onigiri from the dinner. Ayu sweetfish and Kyoto manganji green peppers cooked with rice in a #donabe were the last savory course of the Japanese cuisine meal. #japanesefood #onigiriforlove

#Donabe #hotpot mis en place. Small pot for #kimchi #nabe ending with rice and the big pot for #tonkotsu pork soup ending with #ramen. #土鍋 #鍋 #japanesefood pic.twitter.com/kHpfwSUYTe— 🌾Food Sake Tokyo🍙 (@YukariSakamoto) December 26, 2021