Yoshikawa Yukihira Saucepan with Lid $85.00 - $105.00

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Try it with our Miso Soup with Mixed Vegetables and Tofu:
In a large saucepan over medium-high, bring 6 cups dashi and 4 medium dried shiitake mushrooms to a simmer. Reduce to medium and simmer, uncovered, for 10 minutes. Using a slotted spoon, transfer the mushrooms to a cutting board. To the broth, add the whites of 3 scallions, sliced on the diagonal, 14 ounces of firm or extra-firm tofu cut into ½-inch pieces, 3 small carrots, peeled and cut crosswise into ½-inch pieces, 5 ounces of daikon, peeled and cut into ½-inch cubes, 3 tablespoons sake and 2 tablespoons soy sauce. Remove and discard the stems from the mushrooms, thinly slice the caps and return them to the pan. Bring to a gentle simmer over medium and cook, uncovered and stirring occasionally, until the vegetables are tender, 5 to 9 minutes. In a small bowl, whisk together ¼ cup white miso and ¼ cup of the hot broth until the miso is dissolved, then stir the mixture into the soup. Taste and season with salt and pepper. Ladle into bowls and sprinkle with reserved scallion greens.

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