This Japanese cooking instrument is revolutionising kitchen tech

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This Japanese cooking tool is revolutionising kitchen tech The Anaori Kakugama is a new multi-goal kitchen software that uses carbon graphite to lock in umami flavour. Anaori Kakugama is a new multi-goal Japanese cooking software that utilizes carbon graphite engineering to grill, simmer, poach, fry, and steam meals that is packed with umami flavour.  Oddly enough, […]

This Japanese cooking tool is revolutionising kitchen tech

The Anaori Kakugama is a new multi-goal kitchen software that uses carbon graphite to lock in umami flavour.

Anaori Kakugama is a new multi-goal Japanese cooking software that utilizes carbon graphite engineering to grill, simmer, poach, fry, and steam meals that is packed with umami flavour. 

Oddly enough, the genesis of this modern new product was influenced by a sweet potato. Precisely, the sweet potatoes Anaori’s founder, Eiichi Anaori, remembered his father roasting on chunks of carbon graphite that had been discarded from a area factory. 

Functioning with famous Japanese Chef Hirohisa Koyama, Anaori started figuring out how he could translate the one of a kind cooking properties of carbon graphite into a tool that could be used in a contemporary kitchen area. 

The outcome is the Anaori Kakugama, a sq. block of carbon graphite within just which there is a grill and imo-gata (rounded bottom) pot that is suitable for boiling water, cooking broths, or generating rice. Carbon graphite has the unique potential to minimise the cellular destruction of cooked components, indicating that irrespective of the resource of heat and the manner of cooking, the essence of just about every ingredient is increased.

The Anaori Kakugama is compact enough to sit on a countertop and can be used for grilling, simmering, poaching, frying and steaming with a hinoki cypress lid that locks in umami flavour. Assume of it as a combination of a crockpot and George Foreman grill reimagined with modern Japanese aesthetics and eco-conscious engineering. 

To rejoice the release of this one of a kind product, the brand is launching the ’Naturality Tour,’ which invitations 24 world renowned chefs to cook with the Anaori Kakugama in their kitchen. 

Attendees include Toru Okuda, head chef at Tokyo’s famed Ginza Kojyu cafe, and Rafael Cagali of London restaurant, Da Terra. §

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