Moore, donabe culture "teaches the concept of ichigo-ichie, or "every moment is a once-in-a-lifetime treasure". With use, donabe develop a patina of crackling of the interior glaze called kannyu. This patina is valued as a sign of character. Korea In Korea, the earthenware pot is called ddukbaegi, often used for soups as seen in Korean restaurants. The stone pot is called dolsot, which is heavier and has a more marbled appearance, used to cook dolsot bibimbap. Vietnam The stew-like dish kho is cooked in a pot. The pot is most often called nồi đất in Vietnamese, although, depending on its size and use, it may also be called nồi kho cá, nồi kho thịt, nồi kho tiêu, or nồi kho tộ. Philippines The traditional pot used for cooking is the palayok. Indonesia The traditional pot used for cooking is called kuali or gentong. The famous cuisine is empal gentong (beef with coconut milk soup). Chinese Indonesian sapo tahu is tofu and vegetables cooked in claypot. In African cuisines Ethiopia Traditionally, all food was cooked in specialized clay pots. Some traditional dishes are still cooked in clay pots as the same flavor cannot be achieved with metal cookware. Morocco The tajine is a North African, two-piece pot used in Moroccan cuisine. The bottom part is a broad, shallow bowl, while the top is tall and conical, or sometimes domed. The tall lid acts to condense rising steam and allow the moisture to roll back down into the dish. The tajine lends its name to the meat stew that is typically cooked in this pot. Another Moroccan clay pot is the tagra, which is used to bake fish. A Moroccan bean pot is the gedra. In European cuisines France In French cuisine the daubiere is used to cook daubes. A tripiere is a specialized earthenware pot for cooking tripe. The diable is an unglazed potbellied container used to dry-cook chestnuts or potatoes. The tian is a low rectangular pan for making tians or gratins. Germany Clay roasting pots called Römertopf ("Roman pot") are a recreation of the wet-clay cooking vessels used by the Etruscans, and appropriated by the Romans, by at least the first century BC. They are used for a variety of dishes in the oven and are always immersed in water and soaked for at least fifteen minutes before being placed in a cold oven. Since its introduction in 1967,