The advantage of kakugama over other cooking tools is its consistency and its environmental responsibility, i.e. the energy consumption of kakugama is better than any other cooker. 

It’s an all-purpose tool, it does everything. I can do grilled, I can do simmered, I can do roasted, I can do anything with it, I can even do fermented cuisine.

ANAORI kakugama is a tool that really holds the temperature of the pot very well as well as an impressive ease of cooking.

You can't have the same performance or the same conditions as on the kakugama because it's really a transmission on all surfaces, on all sides and always uniform, with the same temperature.

I am extremely excited about the culinary potential of the kakugama because of its high functionality and superior heat retention.

I’m surprised that is very easy to keep the food warm while you do other things in the kitchen and is still warm when you move it from the kitchen to the dining room.

Whatever the cooking technique, heat gently penetrates the ingredient without inflicting stress on it. This is the best up to now for cooking rice.

The mysterious effect of the carbon graphite material of cooking the food from the inside to the outside can be felt even in deep-fried food. I could feel that a special effect was at work here.

Suits best the slow heating methods I always strive for.

I really like how the lid seals the base efficiently allowing the fragrances of the ingredients to be preserved.