ANAORI CARBON POT × TAKUMI (Chef)

Seal of approval from famous chefs!
NOVEMBER 27, 2017

The unexpected passage of heat is interesting!

After building a solid foundation at the famous restaurant of Osakan cuisine, “Hozenji Kigawa,” for 13 years,  Shintaro Matsuo opens his own restaurant, “Kitashinchi Koryu,” in 2009. Known for his creative yet delicate Osakan cuisine and now gaining respect from all over Japan, we asked Chef Matsuo for his thoughts after trying the carbon pot.

1

No. 1 Osaka ● Japanese Cuisine 『Kitashinchi Koryu』Owner Chef Shintaro Matsuo

2

The unexpected passage of heat is interesting!

3

“I am surprised that there is no burning even though I heated the pot until the oil was smoking.”

4

It’s as if the same charcoal effect is occurring inside this pot.”

5

Heat is stored in the pot and uniformly transferred to the ingredients so it is difficult for the food to burn.

6

“Rice Porridge with Mushrooms and Red Sea Bream” cooked to a glossy finish, and topped with karasumi and onion sprouts.

  • White Facebook Icon
  • White Instagram Icon
  • White Pinterest Icon
  • White Twitter Icon
  • White TripAdvisor Icon

Copyright © ANAORI CARBON Co.Ltd. All rights reserved