Keep it long, treasure it long.

8 roles

The story of happiness that begins in the kitchen, which is part of the anhydrous pot concept.
As the word says, you can make various meals deliciously. It is a magic pot. "Boil, cook, steam, boil, bake, fry, fry, tempura" The versatile player who can cook 8 ways with one pot is designed as a condition for kitchen utensils handled by women, convenient for light ridges and used as a material It is a cooking pot that can be said to be the king because it can cook the contained nutrients without escaping.

18cm is the best size for a single person. 20 cm is the right size for cooking for 2-3 people. Not only is it easy to clean and is useful at home, but it is also light and easy to carry, so it's a useful tool that can be enjoyed by expanding the range of cooking outdoors. It is an anhydrous pot that can bring happiness to the table for those who worship and celebrate their wedding.

Continued for more than half a century

The function of the product is to quickly cook dishes that make the best use of the taste and nutrition of the ingredients, and the designed anhydrous pot is said to be the "best seller of thick casting pots" for half a century with the same appearance since its birth. Many households are used. An anhydrous hot pot, which appears frequently in the writings of famous cooks, is also a tool that is durable and long-lasting, and has a long-lasting taste. It has been used for a long time.

When you unravel its history and manufacturing, the process was very simple. It is completed by pouring the molten aluminum alloy into a dedicated mold, taking out the solidified part, and cutting and polishing the surface.
As with all things, nothing is more difficult than simple. By adding and decorating it, it becomes difficult to see the essential parts. It was made under the strict control that the work is difficult and there is a delicate difference because unnecessary things are omitted, and it depends on the weather and temperature at the time of manufacturing. Anhydrous pot was a craftsmanship crafted by experienced people, both now and in the past.
 
From Hiroshima to the world

An anhydrous hot pot (musui nabe) created by Tajima Kurazo Shoten, which was founded in Hiroshima in 1921. At the time of the establishment of Tajima Kurazo Shoten, we used to manufacture hanama using aluminum casting, but after the war, at the turning point of the time when the heat source of the kitchen changed from a kitchen to a gas, delicious rice like gas was used. (Musui nabe) was made with the thought of being able to cook.
MUSUI continues to provide long-selling pots to the present age as a maker that made Japan's first aluminum casting pot, a pot that can be cooked only with the water contained in food. In fact, with the technology of the anhydrous pot as the origin, we also handle parts of one of the leading automobile manufacturers in Japan, and we have the manufacturing technology that can run the world in casting and processing aluminum products.

The KING series introduced here is a reprinted model of the "anhydrous pot" that was born in Hiroshima in 1953. Based on the idea of ​​delivering products that are close to the customer's diet, this product inherited the ideas of the developers at that time, "We want to be the king of pots, which enriches your diet through cooking."

King's work

"lightly"
Although it is a casting pot, it is much lighter than the enamel or stainless casting pot due to its material characteristics. It is only 1/3 the weight of copper, iron and stainless steel. Furthermore, by alloying it, it has increased strength and is "light" and "durable".

"fast"
The thick casting pan with a bottom of 6.5 mm can cook deliciously in a short time with little water or oil. Compared to iron, enamel, and stainless steel thick pans, the streets on the fire are much quicker and the stewed dishes are finished deliciously.

"Evenly uniform"
It has a thermal conductivity that is about 3 times that of iron and 14 times that of stainless steel, so that the fire will pass evenly and evenly. In addition, since it also exerts its power in cooking methods such as "baking" and "frying", the heat will pass gently and the taste will be close to that of a professional in a short time.

"Pull out the umami"
Many people realize the difference in taste when making curry in a casting pot, but this is due to the water film (water seal effect) that steam in the pot accumulates between the lid and the body. This is because you can bring out the umami with just the water content of the material, without adding water. In the same way, the anhydrous pan will give you delicious food with a good concentration of umami.

What shall I do with the anhydrous pan tonight? I wonder if there were ingredients. Is the cooking method difficult? For those who think about daily menus, it is a reliable presence to undertake a wide range of cooking at once. A long-selling all-purpose pot that has been used in Japan for more than 60 years and has practicality, functionality, and durability, it helps to make delicious dishes on the table.