Cooking With Marie – KonMari | The Official Website of Marie Kondo

Cooking With Marie

With three young kids and busy schedules, eating as a family can be challenging – but it’s always rewarding. When it comes to cooking, my husband Takumi and I keep things simple: We use fresh, local ingredients whenever possible – including herbs and veggies from our garden – and prepare quintessential Japanese dishes for our daughters to enjoy. Before eating, we set an intention to enjoy the meal and express gratitude for the person who prepared it – and for the food itself. To keep the kitchen tidy, I make sure every item has a home – and clean up in one shot at the end (Takumi prefers to clean as he goes!). A joyful kitchen starts with cookware you love – and these are my cooking essentials.


Traditional Earthenware Smokeless Grill

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The design of this indoor grill is ingenious – it really sparks joy! Made from clay, it retains heat incredibly well and cooks food like a charcoal grill – but it heats up on the stovetop. It doesn’t produce any smoke, so the air in the kitchen stays clean. I use it to prepare vegetables – carrots, bell peppers, eggplant and onions with just a touch of salt. Simple and delicious.


Authentic Ceramic Donabe Pot

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Donabe are a staple of Japanese kitchens, and I use mine daily – specifically to cook rice. It’s more common to cook rice in a steamer, but something about cooking in a clay pot stirs up a sense of longing and nostalgia for me – it’s so romantic! But truly, rice prepared in a donabe is infinitely more delicious – each grain becomes perfectly plump. My trick is to soak the rice in water for 30 minutes before cooking it – try it! I do use a steamer to make amazake, a fermented rice drink I’ve loved since childhood.


Cast Iron Japanese Hot Pot

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I use this cast iron pot for boiling water, preparing tea and cooking shabu-shabu, a traditional Japanese hotpot dish. Shabu-shabu is fun because it requires active participation – everyone has to cook their own meat and vegetables in a steaming hot broth. I love the detailing on the wooden lid – it’s been preserved with the traditional Japanese method of yakisugi, in which wood is slightly charred to make it waterproof and fire retardant.


Stainless Steel Pot

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Growing up, my grandmother had a traditional pot like this – they’re common in old-school Japanese restaurants. I use mine to make miso soup for our breakfast every morning. It’s lightweight so it heats up quickly, but the handle doesn’t get hot – plus, it’s so cute! I recommend washing it by hand for a long and happy life.


Solid Hinoki Wood Cutting Board

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I prep for the day’s meals each morning by chopping fruit and veggies. To keep food odors from lingering – and to protect the beautiful hinoki wood from scratches – I dampen the surface slightly before using and wipe it down with cloth when I’m done.


Japanese Carbon Steel Wok

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Although woks are associated with Japan, they’re not something you’ll find in most households – but they’re always included in manga illustrations! I use mine for meat and vegetable tempura – my family loves Japanese-style fried chicken. The naturally non-stick surface makes it easy to clean – I like to rinse it immediately after use to keep it in pristine condition.

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