Japanese brand ANAORI, a leader in manufacturing carbon graphite products, has developed a ground breaking cooking tool, ANAORI kakugama, that combines new technologies and natural materials into a unique design. Besides going back to basics, it allows professional chefs as well as passionate foodies a new way for reaching culinary perfection.
ANAORI kakugama respects the fundamental values of gastronomy: simplicity and efficiency. Thanks to the properties of carbon graphite exploited by ANAORI kakugama, the cellular destruction of cooked ingredients is minimised and their original flavour is concentrated. As a result, regardless of the source of heat and the mode of cooking, the essence of each ingredient is enhanced.
Carbon graphite emits infrared an impressive five times more far than cast iron. This capacity is maximised in the solid cube of ANAORI kakugama, a cooking tool with superior heat retention that rivals even the far infrared emissivity achieved when cooking with charcoal.
ANAORI kakugama can be used for grilling, simmering, poaching, frying and steaming. Its dual purpose lid locks in umami and is also a grilling pan. With advanced conductivity, ANAORI kakugama is compatible with all heating sources including induction heat, gas, and the oven.
The Japanese company unveils two ANAORI kakugama models in different sizes, to cook with the rhythm of the seasons and define a new form of minimalism: the union of functionality, elegance and perfection.
ANAORI kakugama is sculpted into a minimalistic cube and accented with chamfered edges inspired by Japanese tea ceremony architecture. Revived in ANAORI kakugama is the imo-gata (rounded bottom) pot shape that was popular until the middle of the Edo period (1603 – 1868). The circular shape initially conceived for wood fire cooking is ideal for ensuring uniform heat distribution.
ANAORI kakugama brings us back to basics, where cooking is most effective in its simplest form. With minimal intervention nature works to enhance the essence of each ingredient, embodying the principle that cooking is our second nature.
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