The anhydrous pot® is a cast aluminum pot developed in Hiroshima in 1953. At that time, there was a transition from kamado to gas as the heat source in the kitchen. It was developed with the hope of cooking rice as tasty as that cooked in a rice kettle even with gas. Time passed, and the choice of heat source increased from kamado to gas and IH, and the shape of the family changed from large to small. However, no matter how much things have changed, one thing has remained the same: the desire for healthy eating of food that brings out the flavor of the ingredients made with waterless cooking. and our reliable technology.
