Though she had developed a refined palate for the nuances of both Japanese and international cuisine in her youth, her 2007 experience tasting rice from a Kamado-san, the specialty double-lid rice cooker donabe made by eighth generation artisans for the Nagatani family in Iga, a city 250 miles southwest of Tokyo, was a revelation.. Iga has a history of pottery making that spans 1,300 years, and Takei Moore says the unique, pre-historic fossil-filled clay here makes the centuries' old Iga-yaki (Iga style) traditional ceramics one of Japan's most esteemed; it's superior to any clay pots she has found elsewhere..

Cut the pave into 4 pieces, and reserve any juices that drip from it.. Slice the white asparagus into 1/4-inch long pieces and toss together with the mint.

sun-dried Ligurian-oil-packed tomatoes.