ANAORI kakugama

【Ambassador Recipe | Chef Okuda, Japan】 Chef Okuda mentioned the kakugama such as "It offers the same far-infrared effect as charcoal fire, allows cooking without drippings from ingredients, enables the...

【Ambassador Recipe | Chef Okuda, Japan】ANAORI kakugama is a cooking tool that allows you to cook even tough root vegetables without them becoming mushy. Chef Okuda has devised a recipe...

【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...

【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...