KAKOMI is designed for sharing delicious experiences around the table. This collection was born from our passion for good food that highlight the fresh ingredients of the season and sharing those joyous moments with others. Simple yet functionally designed, KAKOMI cookware brings out the rich flavor of ingredients and is perfect for using year-round. Here, we introduce a message from the product designer Fumie Shibata and the technologies that allow you to cook delicious food with KAKOMI.
Clay Pot for the Modern Table
"These days the food we eat at home is influenced by many different cultures, so I wanted to design a clay pot that goes well with all kinds of ingredients and menus. Rather than creating something that looks traditional, I worked towards something that would blend in well with people's daily lives today. With the rice cooker, I made the surface of the lid flat in contrast to the round shape of the pot for a sleek and modern look. In designing the IH donabe, I gave consideration to functionality and usability while incorporating trapezoid motifs. As the pots are intended to be presented on the table, we did many testings with the glaze to seek the texture and color that would blend in well with diverse table scenes.
Cooking with a clay pot is often considered elaborate and requiring a lot of work, but through this design I hope to encourage people to enjoy pot dishes more casually. While pot dishes usually considered for the winter season, it is also great for the summerーif you use the IH donabe on an induction cooktop, the room stays surprisingly cool. With KAKOMI, I hope that people discover the joys of gathering around the table around one pot, cooking and eating together freely all year round."
Product Designer / Representative of Design Studio S
Fumie Shibata is an industrial designer with a diverse portfolio ranging from electronics and everyday products to medical devices. Her talents extend to the creative direction of a hotel. Some of her best-known creations include “Beads Sofa” by MUJI, “Kenon-kun” thermometer by Omron, “9h ninehours” capsule hotel, “acure” next-generation vending machine by JR East Water Business, kitchen knives by TADAFUSA, “buchi” wooden toys by Sakai Kogyo K.K. Fumie is a professor at Musashino Art University, and is also the author of “Forms within Forms” (ADP).
TECHNOLOGY BEHIND THE DESIGN
Water absorption rate indicates the degree of water that seeps into the pot. As KAKOMI has a very low water absorption rate, odors do not remain and it is easy to maintain clean. For example, you can cook a pot dish full of spices one day and then make a clear soup the next day.
The pot's ceramic material emits far-infrared rays which enables heat to penetrate the ingredients effectively and bring out their rich flavors. The delicious, fluffy texture of rice is also a result of this far-infrared effect which is increased when the pot is put over direct fire.
IH donabe: Heating Element Developed with Advanced Technology
The heating element on the bottom of the IH donabe conducts heat without completely touching the induction surface, which defies the conventional wisdom that it needs to completely touch the surface. Since a small space is allowed between the heating element and the induction surface, friction damage is reduced. Furthermore, the heating element features a multi-layer structure. Glass like glaze is sprayed evenly on heat-resistant ceramic, and then it is covered with three layers of silver film and glass coating. The glass coating protects the heating element, preventing uneven heating and abnormal over-heating.
IH donabe: Steam Plate for Healthy Cooking
IH donabe comes with a steam plate which you can use to enjoy healthy, steamed recipes. The steam plate helps to enclose the rich flavor and nutrients of ingredients without using oil.
Rice cooker: Double Lid and Round Shape for Perfect Convection
The rounded shape of the pot creates convection and allows each grain of rice to be cooked evenly. The inner and outer lids generate the right level of pressure for cooking fluffy rice. The double lid structure also prevents boil-overs and contributes to keeping the rice warm after it is cooked.