ANAORI kakugama

【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...

【Ambassador Recipe | Enrico Crippa】 In Chef Enrico's cooking he loves to be spontaneous, playful and his delicious dishes are full of witty accents.

【Ambassador Recipe | Enrico Crippa】It is a simple recipe that becomes a masterwork with the Enrico chef's lighter touch.

【Ambassador Recipe | Enrico Crippa】Fassona Garibaldi. When you taste this dish for the first time, the resulting effect is pure amazement.Give a very unique cooking experience with this recipe a...

【Ambassador Recipe | André Chiang】Give this recipe from a Michelin two-star restaurant that takes advantage of kakugama’s heat retention and convection properties a try.

【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...

【Ambassador Recipe | Enrico Crippa】Introducing a unique and visually stunning recipe by Chef Enrico Crippa, which combines simplicity with an artful touch. By utilizing the kakugama, innovative cooking techniques merge...

【Cooking Expert | Miyuki Shigemura】Introducing a recipe for Japanese cabbage rolls where the inner chicken meat remains moist and delicious, and the soup has a rich chicken flavor. This recipe allows...

【Cooking Expert | Miyuki Shigemura】Introducing a recipe devised by cooking expert Miyuki Shigemura for making a powder using sake lees as a substitute for cheese. You can enjoy it deliciously by...

【Cooking Expert | Miyuki Shigemura】Introducing a recipe for risotto by Miyuki Shigemura that utilizes the "steam"  function of the kakugama. The recipe uses premium Japanese rice called "Yukitsubaki".