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Chef Sean Brock meets Vermicular

Learn about Sean's Journey

Musui

The Musui is our hand cast, enameled iron pot that can cook on any stove top. Its precision seal allows the pot to retain moisture and fully emphasize the complex flavor profile of each individual ingredient.
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A perfect union.

The Musui–Kamado unites to craft unforgettable meals. The Musui’s unique design crafts dynamic dishes by elevating the natural deliciousness of ingredients, while the Kamado ensures consistency so your culinary creations can be replicated, time after time.

Kamado

The Kamado extends the capabilities of the Musui using precision temperature control to streamline kitchen processes and logistics, giving you complete ease and cooking accuracy.
Kamado
Musui

Musui

The Musui is our hand cast, enameled iron pot that can cook on any stove top. Its precision seal allows the pot to retain moisture and fully emphasize the complex flavor profile of each individual ingredient.

Kamado

The Kamado extends the capabilities of the Musui using precision temperature control to streamline kitchen processes and logistics, giving you complete ease and cooking accuracy.

A perfect union.

The Musui–Kamado unites to craft unforgettable meals. The Musui’s unique design crafts dynamic dishes by elevating the natural deliciousness of ingredients, while the Kamado ensures consistency so your culinary creations can be replicated, time after time.

Japanese consideration
designed for your table.

Craftsmanship Meets Technology

Craftsmanship Meets Technology

Over eighty years of craftsmanship combine to create the Musui–Kamado. An early 20th century family art and cooking passion craft the Musui, while its partner, the Kamado is engineered through modern heating innovation.

A Perfect Seal

A Perfect Seal

The Musui’s body and lid are meticulously machined to .01 mm accuracy creating our signature precision seal. Instead of using water, excess seasoning or sauces, this seal helps maximize an ingredient’s flavor in its purest form.

Carefree Precision

Carefree Precision

A sous chef you can always count on. Musui–Kamado’s even heat distribution and precision temperature control eliminate second guessing and constant checking, allowing you to deliver cookbook perfection with every meal.

Endless possibilities.

All served at perfection. Vermicular empowers you with a treasure trove of cooking techniques.

Our fundamental cooking technique, in Japanese musui simply means ‘waterless’. With the Musui pot, it lets you use the natural juices present in ingredients to intensify the delight of umami.

Steam and roast in tandem with the Musui and delight your table with the duality of caramelized flavors and steamed sweetness in one perfect dish.

Ideal for a dinner party or personal meal prep. With the Kamado, cook proteins to precise temperatures without having to undertake the hassle of vacuum-sealing. Preserve good nutrients and create important staples like yogurt, tofu, or proofing for bread baking with the Kamado.

The formidable cast iron of the Musui provides exceptional heat distribution and retention to achieve a beautiful deep-brown sear or sauté.

Slow cook with the beauty of ingredients left intact. Using the Musui, ingredients can first be seared or sautéed to create one-pot meals with deep, complex flavors.

From golden loaves to perfectly velvety cheesecakes—the Musui crafts smooth textures while a quick collaboration with the oven bakes a perfect crust.

With the Kamado, cook stunningly fluffy rice that embodies the warmth and sweetness of rice cooked on a traditional Japanese kamado stove.

Cook 50 min
Cook 40 min
Cook 66 min
Cook 47 min
Cook 141 min
Cook 53 min
Cook 60 min
Pot-au-feu
Beets with Yogurt Sauce
Honey-Soy Roast Beef Tenderloin
Roasted Pork Loin with Root Vegetables
Hungarian Goulash
Macaroni Gratin
White Rice
Pot-au-feu
Pot-au-feu
Musui Cooking

Our fundamental cooking technique, in Japanese musui simply means ‘waterless’. With the Musui pot, it lets you use the natural juices present in ingredients to intensify the delight of umami.

Beets with Yogurt Sauce
Beets with Yogurt Sauce
Steam-Roast

Steam and roast in tandem with the Musui and delight your table with the duality of caramelized flavors and steamed sweetness in one perfect dish.

Honey-Soy Roast Beef Tenderloin
Honey-Soy Roast Beef Tenderloin
Precision Cooking

Ideal for a dinner party or personal meal prep. With the Kamado, cook proteins to precise temperatures without having to undertake the hassle of vacuum-sealing. Preserve good nutrients and create important staples like yogurt, tofu, or proofing for bread baking with the Kamado.

Roasted Pork Loin with Root Vegetables
Roasted Pork Loin with Root Vegetables
Sear & Sauté

The formidable cast iron of the Musui provides exceptional heat distribution and retention to achieve a beautiful deep-brown sear or sauté.

Hungarian Goulash
Hungarian Goulash
Braise & Stew

Slow cook with the beauty of ingredients left intact. Using the Musui, ingredients can first be seared or sautéed to create one-pot meals with deep, complex flavors.

Macaroni Gratin
Macaroni Gratin
Bake with Oven

From golden loaves to perfectly velvety cheesecakes—the Musui crafts smooth textures while a quick collaboration with the oven bakes a perfect crust.

White Rice
White Rice
Rice

With the Kamado, cook stunningly fluffy rice that embodies the warmth and sweetness of rice cooked on a traditional Japanese kamado stove.

Purely Enchanting

Purely Enchanting

The kitchen is no longer all about process. The Kamado makes everything easier, giving you more room to pursue culinary adventures, converse at your dinner party, and excite your audience when you unveil your newest dish.

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Shinobu Namae
Vermicular enhances the pleasures of cooking. It's like having a partner in the kitchen.

Shinobu Namae, is the chef-owner of L’Effervescence in Tokyo, which fuses Japanese terroir with European technique. Before opening L’Effervescence in 2010, he was the sous chef at the Fat Duck, three-Michelin-star restaurant, in Bray, England and also at Michael Bras’ three-Michelin-star restaurants in Laguiole, France and Hokkaido, Japan. In 2018, he opened an artisan bakery called Bricolage Bread & Co. in Tokyo.

When I worked as a sous chef at The Fat Duck, I was using European enameled cast iron pots in the kitchen. When I returned to Japan, I was thrilled to learn that there is a made-in-Japan enameled cast iron pot by Vermicular. Once I started cooking with Vermicular pots, they seemed to enhance the umami in umami-rich vegetables. Their pots are also perfect for roasting whole broccoli or large tomatoes in the oven. And preparation pays off in extra flavor. Their pots allow you to experience the essential aromas and smells of the ingredients so it's like having a partner in the kitchen with truly satisfying results.

The great appeal of Musui–Kamado is that you can precisely control the cooking temperature. Even a difference of two degrees in temperature changes the outcome of a dish, so chefs are highly focused on temperature control. Having Musui–Kamado that accurately controls its own temperature in an insanely busy restaurant kitchen saves me the cost of another assistant.

Vermicular is a cooking tool that three generations of a family can use for one hundred years. I hope that Vermicular will continue into the distant future as a company where craftspeople can take great pride in working there every day.

Shinobu Namae, Chef-Owner L’Effervescence