This time we feature the quietly rising popularity of donabe - earthenware pots. They are both a utensil for simmering food and a fine centerpiece for the table. They have to be functional with good durability against heat, heat retention, sturdiness etc. and also have the beauty of a table ornament. The most prized dish at the old, luxury ryotei restaurants of Kyoto is the turtle hotpot. But what's unusual about the pot!? What is the particular beauty of the earthenware pot from the Iga region so beloved of Masako Shirasu?! We also introduce rare earthenware pots from around the world, exploring the little-known beauty of these simple yet warm utensils
