The Anaori Kakugama has the unique ability to minimise the cellular destruction of your food, as well as intensify flavour
Founder Eiichi Anaori, who discovered the wonders of cooking on carbon graphite through his father’s roasted sweet potatoes, decided to bring the same magic to the modern kitchen. Its unique ability to minimise the cellular destruction of your food, as well as intensify flavour (it emits far infrared five times higher than cast iron, but let’s not get too technical), was thus translated into the Anaori Kakugama, a sleek block of carbon graphite with an Edo-era imo-gata pot shape belly that creates even heat distribution. It’s also a bit of a know-it-all – it grills, simmers, poaches, fries and steams, and is compatible with induction, gas and the oven. Yours for US$2,490 (3.4l; S$3,355) or US$3,490 (5.1l; S$4,702).