Every culture around the world has a traditional method of one-pot cooking. In Japan, the clay vessel known as a donabe is an object of reverence, often passed from one family generation to the next. In this course RoundGlass teacher Naoko Takei, a donabe expert, shows you how to magnify your wellbeing by using your donabe to make healthy, plant-based Japanese staples like dashi broth and kenchin jiru. 

photo by Signe Birck