Musui–Kamado Series: Musui Cooking
The Waterless Difference
What is Musui Cooking?
In Japanese, musui simply means "waterless." This type of cooking is made possible because of the Musui pot's precision seal, in which the contact area of the pot and lid is meticulously machined to fit at less than 0.01 mm of variance. By gradually heating ingredients through the Kamado's enveloping heat, the precision seal locks in natural juices and intensifies each ingredient's pure flavor and umami. The result: Musui cooking creates a delightful broth infused with the complex flavor profiles of each ingredient. Because you can taste the pure flavors of each ingredient, seasoning can be minimized, providing more health benefits. It is a powerful and healthy cooking technique that makes the Musui–Kamado one of a kind. In this blog, we will introduce you to Musui cooking techniques and tips so that you can enjoy flavorful and nutritious meals cooked with the Musui–Kamado.
Basic Rules for Musui Cooking
1. Cut vegetables evenly.
Make sure to cut all vegetables in similar sizes so they cook evenly.
2. Make sure to finely chop vegetables.
You will end up with more broth if you chop the vegetables smaller.
3. As a basic rule, put ingredients with higher water content first into the pot.
When you layer the vegetables in the pot, placing vegetables with higher water content first is the secret to crafting a full-fledged soup.
4. Avoid adding water or broth.
The Musui brings out the juices present in fresh ingredients and makes natural broth out of them, so there's no need to add water or broth.
5. Always choose [LOW] heat.
Gradually heating ingredients is the key to drawing out natural juices while intensifying the umami inherent in each ingredient.
Musui Recipe: “Waterless” Minestrone Soup
Try Musui cooking with this classic Italian dish. You don't need to add water or broth as the Musui–Kamado creates a delightful soup while bringing out the flavor profile of each individual vegetable in this hearty, healthy soup.
100 g pancetta, cut into ¼" dices
1 clove garlic, minced
2 tablespoons olive oil
2 tomatoes (300 g total), cut into ¼" pieces
2 onions (500 g total), cut into ¼" pieces
2 stalks celery (120 g), cut into ¼" pieces
1 medium zucchini (120 g), cut into ¼" pieces
1 large carrot (120 g), cut into ¼" pieces
50 g green beans, cut into 4 pieces
1 (14.5 oz) can diced tomatoes
3 Swiss chard leaves, ribs and stems removed and sliced ¼" wide
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
8 sprigs fresh thyme
1 bay leaf
120 g cannellini beans, drained
50 g elbow macaroni or small pasta shells, al dente
Basil pesto, optional
1. Sauté garlic and bacon with olive oil over [LOW] heat for about 3 minutes.
2. Once fragrant, transfer Vegetables in the pot in the order listed and sprinkle in salt and pepper. Place thyme and bay leaf on top, cover and simmer over [LOW] heat for 60 minutes.
3. Uncover and add cannellini beans and pasta. Lightly stir and serve. You can stir in basil pesto with the pot off of the heat just before serving if desired.
- Remove bacon for vegetarian cooking.
- The ingredients can be substituted with seasonal vegetables and greens you have on hand.