ANAORI kakugama

【Cooking Expert | Miyuki Shigemura】 Pairing: White WineCooking Time: Approximately 1 hourPoint: There are many ways to prepare Pacific saury. While the rice base is Japanese-style, a drizzle of olive...

【Cooking Expert | Miyuki Shigemura】 Pairing: Orange WineCooking Time: Approximately 30 minutesPoint: A recipe featuring seasonal ingredients. The whole wheat aroma and subtle bitterness of the dark beer batter create a light, crispy,...

【Cooking Expert | Miyuki Shigemura】Introducing a spring roll with a fusion of Japanese and Western flavors. Cooking with a kakugama results in a crispy exterior and juicy interior, and the...

【Cooking Expert | Miyuki Shigemura】 Introducing a New Year's recipe, "Simmered Turnips with Chrysanthemum Decoration." This time, in a fitting celebration of the new year, we've created a simmered dish...

【Cooking Expert | Miyuki Shigemura】Introducing the recipe for 'Caramelized Pear, Prosciutto Spring Rolls.' With a filling that can be enjoyed as is, featuring cheese, the key is to fry for...

【Cooking Expert | Miyuki Shigemura】The first thing I wanted to try when I got my hands on a kakugama was making baked sweet potatoes. Cooking sweet potatoes directly over the...

【Cooking Expert | Miyuki Shigemura】Using seasonal mushrooms, this recipe showcases the unique characteristics of kakugama cooking, capturing the deliciousness of the ingredients without losing their umami, flavor, and aroma. Thanks...

【Cooking Expert | Miyuki Shigemura】When it comes to 'nanban-zuke,' which is deep fried fish marinated in spicy vinegar sauce, horse mackerel is commonly used. This time, introducing a recipe that...

【Cooking Expert | Miyuki Shigemura】Introducing a recipe focuses on the seasonal eggplant as the star ingredient – 'Fried Eggplant and Soybean Stew.' This recipe capitalizes on the key feature of...

【Cooking Expert | Miyuki Shigemura】kakugama, a convenient tool for making bread and sweets even without using an oven.Introducing a recipe of ”Edamame-flavored steamed bread”. The bottom of the pot becomes the...

【Cooking Expert | Miyuki Shigemura】 In western Japan, there is a tradition of eating octopus on the 11th day after the summer solstice, known as "Hangesyo day." In line with...

【Cooking Expert | Miyuki Shigemura】Introducing the dish which is that  the first bonito is dipped in the batter and deep-fried, serving it while the inside is rare with kakugama. Bonito is a...