Today at 18.00. P.M. on japanese time and 10. A.M. on European time, "TV Asahi" will air a new episode of "Aiba Manabu."
Episode dated 22 February 2026. No. 625 "Learning from the pros! Special episode on amazing home-grown talents!" Participants: Masaki Aiba ("Arashi"), Eiji Kotoge ("Baikingu"), Yu Haraichi ("Haraichi")
This time, the participants head to the Aoba district of Kanagawa Prefecture and try their hand at making clay donabe! Then, professional chefs share their favourite "home-style nabe" recipes that they make at home. Using the donabe pots they made themselves, the participants cook these dishes!
First, they make the donabe pots!
They start with the ‘ara-neri’ process, during which they achieve a uniform clay density. However, the clay turns out to be much harder than they expected, and the participants quickly begin to experience difficulties…!?
Next is the "kiku-neri" stage, which involves removing air from the clay. If this is not done, the product may crack during firing. After many repetitions, when the air is completely removed, work on the bottom of the donabe begins!
The clay is cut, rolled into a flat and thin layer… When the thickness becomes uniform, it is placed on a hand-operated potter's wheel and cut into a round shape.
When the bottom is ready, the walls are formed. The "kimo-zukuri" method involves creating long "strings" of clay, from which the walls are built: the strings are laid on top of each other in a circle and carefully smoothed. Finally, patterns are applied to create a unique, original donabe! I wonder how they will turn out?
When the donabe are ready, it's finally time to cook homemade nabe according to professional recipes!
The first recipe is "Warming Nabe with Lotus Root" by Harumi Kurihara! The main secret is the addition of grated lotus root. What does it taste like…?
Next up: "Perfect Nabe with Tsukune" by a master of Japanese cuisine,
"Spicy meat shabu-shabu with doubanjiang (red bean paste)" by a Chinese cuisine master, and much more—one amazing homemade nabe after another!
Don't miss it! The contents of this issue are subject to change.
