ANAORI kakugama

【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...

【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".

【Cooking Expert | Miyuki Shigemura】Introducing a recipe by cooking expert Miyuki Shigemura, who utilizes the "5 functions" of the kakugama. The first recipe features a grilled dish utilizing the seasonal...