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05/18/2026

Smokeless Iga-yaki Grill, Yaki Yaki San

Yaki Yaki San is a unique tabletop grill made from ancient Iga clay in Japan. The first time Naoko visited Iga in 2008, she was treated to a local-style meal featuring Iga beef and vegetables grilled on Yaki Yaki San. She was so impressed by the experience that she soon began importing Yaki Yaki San to the U.S. Since then, it has become one of TOIRO’s longtime favorites, turning many people into devoted Yaki Yaki San fans.

The grill plate is made from highly heat-retentive Iga clay, which holds steady heat beautifully and cooks ingredients gently and evenly. Vegetables become naturally sweet, meats stay juicy, and seafood develops a rich flavor and aroma.

The thoughtfully designed grooved grill surface allows excess fat to flow into the water-filled moat around the edge, helping reduce smoke while catching grease released from the ingredients. The result is cleaner, more comfortable indoor grilling while still achieving a deeply satisfying grilled finish.

05/15/2026

Beautiful Persian fish dish made in donabe, featuring our Mushi Nabe donabe steamer and suribachi & surikogi (Japanese mortar and pestle). We love seeing Japanese donabe and tools used in different cuisines and cultures around the world, and can’t wait to try this recipe ourselves. Thank you for sharing, chef ❤️

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Episode 3 of me discovering Iran’s provinces through their most beloved dishes — and this one takes us to Bushehr and the bold flavors of Ghaliyeh Mahi.

One of the most iconic dishes from southern Iran, Ghaliyeh Mahi is a deeply flavorful fish stew made with herbs, garlic, fenugreek, tamarind, and dried chilies that somehow captures the heat, sea, and soul of the Persian Gulf.

Traditionally, this dish is made with fish from the Persian Gulf like hamour, roshgou, or singel, but living in Spain, I had to work with what I had access to — so I used mero, which worked beautifully here.

One thing about Ghaliyeh Mahi: the fish should always be cut into large pieces so it holds its shape while slowly simmering in the stew. And like many southern dishes, it somehow tastes even better the next day.

For 4 people: 1–1.5 kg firm like mero or hamour, cut into large 200–300 g pieces, 200 g tamarind paste, around 500 g herbs with a ratio of 80% cilantro and 20% fenugreek, 8–9 garlic cloves, 1–2 tsp turmeric, 7–8 felfel ghamri (Indian-style dried red chilies), 1 tbsp flour, salt, black pepper, and oil. If you don’t have fresh fenugreek, you can substitute with dried fenugreek like I did — just don’t overdo it, because it can become bitter very quickly.

And one very important thing: never cover your Ghaliyeh Mahi while it cooks. You want it to slowly reduce uncovered until that thin layer of oil rises to the top — that’s how you know it’s ready. I soaked my fish in cold salted water for 20 min to get rid of smell.

#قلیه ماهی

05/09/2026

Very rare restock of one of the most sought-after classic-style donabe.

After many months, the Ame-Yu Donabe (Large) is
finally back in stock.

As you may know, the supply of donabe has been extremely limited due to high demand in Japan. Each piece is hand-crafted, and we receive only small batches at different times. This is the only medium/large classic-style donabe we’ve been able to restock recently, and the quantity is very limited. Once it’s gone, we don’t know when it will be available again.

The Ame-Yu Large Donabe is one of the most versatile pieces for everyday cooking. Its generous size makes it ideal for sharing—from simple hot pots to soups, stews, and takikomi gohan. It’s a true staple you can enjoy throughout the year.

Available in-store and online now.
Happy Donabe Life!

05/08/2026

Come say hi! We want to share the donabe joy ✨
We are in West Hollywood.

Thank you❤️

05/06/2026

We are so excited that Simply Donabe cookbook by is on the Mother’s Day gift guide by . And this is the only cookbook in the list! Just this book or with a donabe can make a wonder gift💝
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Repost first image from with Photo Illustration:

05/05/2026

Four-vegetable blend miso soup - A new addition to our popular freeze-dried miso soup series by Kayanoya, a highly respected dashi maker from Japan.

This vegetable-forward blend features cabbage, onion, carrot, and spinach in a gentle, well-balanced miso base made with vegetable dashi. Just add hot water and enjoy a comforting bowl in moments.

Naoko often brings on trips to enjoy on the plane or whenever she wants a simple, comforting taste of home.

If you haven’t, we suggest you try all three kinds, because they are all so delicious.

05/02/2026

New Hechimon Vases – One-of-a-Kind Forms from Shigaraki, one of Japan’s six ancient kilns.

We’re excited to introduce new additions to our very popular Hechimon collection—handcrafted vases from Shigaraki, one of Japan’s six ancient kiln sites.
Each piece is handmade with care, so no two are exactly alike. From soft white tones to Hechimon’s signature seiran blue, the natural variations in glaze and form give each vase its own character.

The gently warped silhouettes and rounded shapes bring a sculptural presence, whether you arrange seasonal flowers or simply display them as they are.

Find the entire Hechimom Collection in Link in BIO 🔗

04/30/2026

So excited to find loves cooking with our donabe! Her dish made in our Kamado-san donabe looks absolutely delicious😍

Address

Los Angeles, CA

Telephone

+13233805052

Website

http://toirokitchen.com/

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