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.
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.
A sous chef you can always count on. Musui–Kamado’s precision temperature control and even heat distribution eliminates second guessing and constant checking, allowing you to deliver cookbook perfection with every meal.
All served at perfection. Vermicular empowers you with a treasure trove of cooking techniques.
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.
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 made from 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.