Crafted by trusted chefs, our recipes are designed to bring warmth, happiness, and connection to your occasions, both big and small.
Musui "Waterless" Cooking is Vermicular’s fundamental cooking technique. Instead of using excess water, seasoning or sauces, let ingredients do the work. The Musui condenses and intensifies their inherent deliciousness to create exquisite flavors, naturally.
-
Choose [LOW] heat for Musui Cooking
Musui cooking uses the natural juices present in ingredients by steaming over [LOW] heat. Gradually heating ingredients is the key to drawing out umami.
-
Adjust cooking time for smaller portions
Consider cooking complete approximately 10 minutes after steam comes out from under the lid.
Musui Cooking
Musui "Waterless" Cooking is Vermicular’s fundamental cooking technique. Instead of using excess water, seasoning or sauces, let ingredients do the work. The Musui condenses and intensifies their inherent deliciousness to create exquisite flavors, naturally.
-
Choose [LOW] heat for Musui Cooking
Musui cooking uses the natural juices present in ingredients by steaming over [LOW] heat. Gradually heating ingredients is the key to drawing out umami.
-
Adjust cooking time for smaller portions
Consider cooking complete approximately 10 minutes after steam comes out from under the lid.
Pot-au-feu
Pot-au-feu
- Cook
- 50 min
[LOW] 50 min
⅔ lb block bacon, cut into ½" thick pieces
8 pieces small sausage
3 onions (750 g total), finely chopped
¼ head cabbage, cut into 4 wedges
8 baby potatoes, skin-on
1 medium carrot (100 g), peeled, halved crosswise and cut into ½" thick pieces
½ daikon, peeled, halved crosswise and cut into 6 wedges
8 mushrooms
1 bay leaf
1 teaspoon black peppercorns
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
Lay chopped onions on the bottom of the pot and pack remaining ingredients tightly on top. Add bay leaf and peppercorns. Sprinkle with salt and pepper.
Cover and simmer over [LOW] heat for 50 minutes.
Add salt and pepper to your taste.
Leave potatoes unpeeled so they don’t absorb soup from other ingredients.
Minestrone Soup
Minestrone Soup
- Cook
- 63 min
[LOW] 3 min + 60 min
100 g pancetta, cut into ¼" dices
1 clove garlic, minced
2 tablespoons olive oil
Vegetables
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
Sauté garlic and bacon with olive oil over [LOW] heat for about 3 minutes.
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.
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.
The ingredients can be substituted with seasonal vegetables and greens you have on hand.
Cream of Mushroom Soup
Cream of Mushroom Soup
- Cook
- 44 min
[LOW] 3 min + 1 min + 30 min + 10 min
300 g mushrooms (cremini, maitake, trumpet or mixed), stemmed and cut into thick slices
3 shiitake mushrooms, stemmed and sliced
1 cluster shimeji mushrooms, stemmed and separated
1 medium onion, sliced
2 oil-packed anchovy fillets, drained
1 clove garlic, minced
2 teaspoons kosher salt
1 bay leaf
1 ½ tablespoons (20 g) unsalted butter
2 ⅞ cup (700 ml) milk
⅜ cup (100 ml) heavy cream
Garnish
Chopped chives
Add butter and garlic in the pot and sauté over [LOW] heat for 3 minutes or until fragrant.
Once fragrant, add in anchovy and sauté over [LOW] heat for another minute.
Add in mushroom, onions, salt, bay leaf and lightly stir. Cover and simmer over [LOW] heat for 30 minutes.
Remove bay leaf and puree sautéed vegetables until smooth using a blender.
Add in milk and heavy cream and continue to stir. Transfer back to the pot, cover and simmer over [LOW] heat for another 10 minutes. Finish with chopped chives for garnish and serve.
You can forgo Step 5 and use the paste as pâté.
Moroccan Sea Bass with Chermoula
Moroccan Sea Bass with Chermoula
- Cook
- 35 min
[LOW] 30 min
REST 5 min
1 lb sea bass fillets (or other white fish), cut into 4 fillets
10 cherry tomatoes, halved lengthwise
2 small potatoes, thinly sliced
½ medium onion, sliced
½ medium carrot, thinly sliced
1 stalk celery, sliced
4 lemon slices
Chermoula Oil
4 tablespoons olive oil
1 clove garlic, minced
1 tablespoon parsley, chopped
1 tablespoon cilantro, chopped
1 teaspoon kosher salt
1 teaspoon ground paprika
½ teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon cayenne pepper
¼ teaspoon ground ginger
Zest from 1 lemon, grated
Garnish
Cilantro (or parsley)
Mix ingredients for Chermoula Oil.
Marinate fish using 1 tablespoon of Chermoula Oil for at least 30 minutes, preferably an hour.
Arrange sliced onions, potatoes, carrots and celery in the pot in that order and drizzle the rest of Chermoula Oil on top. Place marinated fish and cherry tomatoes on top. Place lemon slices on top of each fish.
Cover and steam over [LOW] heat for 30 minutes and rest covered for 5 minutes.
Garnish with cilantro or parsley.
The Musui’s exceptional seal and trifecta of heating methods give you the best of both worlds—transforming roasted vegetables and protein staples into surprisingly textured, multi-dimensional meals.
-
Cook with the lid on when steam-roasting
Always cover the Musui while cooking so that steam is retained and circulates inside the pot.
-
For vegetables, once rinsed, transfer to the pot without draining water
Keeping vegetables moist will prevent scorching and boost natural flavors.
-
Add 1 or 2 tablespoons of water for ingredients with less water content
Burning is unavoidable when cooking some vegetables, such as carrots or sweet potatoes. In such cases, try adding 1 or 2 tablespoons to help generate steam when cooking.
Steam-Roast
The Musui’s exceptional seal and trifecta of heating methods give you the best of both worlds—transforming roasted vegetables and protein staples into surprisingly textured, multi-dimensional meals.
-
Cook with the lid on when steam-roasting
Always cover the Musui while cooking so that steam is retained and circulates inside the pot.
-
For vegetables, once rinsed, transfer to the pot without draining water
Keeping vegetables moist will prevent scorching and boost natural flavors.
-
Add 1 or 2 tablespoons of water for ingredients with less water content
Burning is unavoidable when cooking some vegetables, such as carrots or sweet potatoes. In such cases, try adding 1 or 2 tablespoons to help generate steam when cooking.
Steam-Roasted Vegetables
Steam-Roasted Vegetables
- Cook
- 30 min
[LOW] 10 min + 20 min
1 medium carrot (100 g), peeled, cut into bite-size pieces
3 small potatoes (200 g total), cut into 4 pieces
1 tablespoon olive oil
½ teaspoon kosher salt
1 medium zucchini (120 g), cut into ¾" slices
½ each red and yellow bell pepper (100 g total), cut into bite-size pieces
½ head cauliflower (250 g), cut into small florets
1 tablespoon olive oil
½ teaspoon kosher salt
1 ½ tablespoons (20 g) unsalted butter, room temperature
In a medium bowl, toss carrot and potatoes with olive oil and salt. In a separate bowl, toss zucchini, bell peppers and cauliflower with olive oil and salt.
Add carrot and potatoes in the pot and lightly stir. Cover and steam-roast over [LOW] heat for 10 minutes.
Uncover, add zucchini, bell peppers and cauliflower and lightly stir. Cover and steam-roast over [LOW] heat for another 20 minutes.
Add butter once the carrot is tender and gently stir to mix before serving.
Beets with Yogurt Sauce
Beets with Yogurt Sauce
- Cook
- 40 min
[LOW] 30 min
REST 10 min
6 baby beets, leaves trimmed
1 bay leaf
1 sprig fresh thyme
Sauce A
½ cup (120 g) plain yogurt
½ teaspoon ground coriander
¼ teaspoon kosher salt
⅛ teaspoon ground ginger
Sauce B
1 tablespoon balsamic vinegar
1 ½ teaspoons sugar
½ teaspoon kosher salt
Garnish
Chopped walnuts
Fresh dill or fennel fronds
Place beets and herbs in the pot and add in 1 tablespoon of water.
Cover and steam-roast over [LOW] heat for 30 minutes. Turn off and rest covered for another 10 minutes. Let cool in the refrigerator, peel and cut into bite-size pieces.
Mix ingredients for Sauce A and Sauce B separately.
Smear the plate with Sauce A and place the beets on top. Drizzle Sauce B, sprinkle chopped walnuts and dill or fennel fronds on top. Serve cold.
When cooked beets are cool enough to handle, use a paper towel to rub off the skins.
Teriyaki Salmon
Teriyaki Salmon
- Cook
- 8 min
[LOW] 5 min
[MED] 3 min
2 (6 oz each) salmon fillets, skinless
1 tablespoon vegetable oil
30 g green beans, trimmed and halved crosswise
Teriyaki Sauce
2 tablespoons soy sauce
2 tablespoons sake
2 tablespoons mirin
1 tablespoon honey
½ teaspoon ground ginger
Garnish
White sesame seeds
Chopped scallions
In a small bowl, mix ingredients for Teriyaki Sauce. Set aside.
Preheat the pot with [MED] heat. Once [GRILL OK] sign appears, switch to [LOW] heat and spread vegetable oil evenly. Place salmon fillets skin-side up, cover and steam-roast over [LOW] heat for 5 minutes.
Uncover and switch to [MED] heat. Flip fillets and add green beans and Teriyaki Sauce. Cook uncovered over [MED] heat for 3 minutes, or until sauce thickens.
Sprinkle sesame seeds and chopped scallions on top and serve hot.
Make sure fillets are patted dry and come to room temperature before cooking.
Spanish Tortilla
Spanish Tortilla
- Cook
- 35 min
[LOW] 15 min + 10 min + 10 min
1 medium onion, sliced
1 large waxy potato, peeled, halved and finely sliced
100 g spinach, cut into 1" slices
Egg Mixture
6 large eggs, beaten
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Lay a sheet of parchment paper in the pot and add in sliced onions and potatoes in that order. Cover and steam-roast over [LOW] heat for 15 minutes. Add spinach, cover and steam-roast over [LOW] heat for another 10 minutes.
Uncover, stir once, then pour in the Egg Mixture on top. Quickly stir to mix evenly, cover and bake over [LOW] heat for 10 minutes.
Move the tortilla to a cutting board by lifting the parchment paper. Place another sheet of parchment paper over the tortilla, place a plate on top and flip.
Let cool for a few minutes before cutting to serve. Serve warm or cold.
Perfect for a dinner party or personal meal prep, the Kamado makes precision cooking simple. Cook your proteins and eggs to perfection with exact temperatures ranging from 90° to 200°F, without having to undertake the hassle of vacuum-sealing. Proteins can be browned first and cooked slowly with precision heat control to build flavor and achieve incomparable juiciness and texture.
-
Choose [WARM] heat for precision cooking
[WARM] mode allows you to set and maintain exact temperature for cooking large cuts of meat such as roast beef or temperature-sensitive recipes, such as chicken and turkey breast, poached eggs, and egg custards.
-
Set the accurate temperature and cooking time for each recipe
The default temperature for [WARM] mode is set at 175°F. Temperatures can be adjusted by increments of 1°F between 90–200°F and held exactly at that temperature during cooking. The cooking temperatures for each heat setting are also precisely controlled: [MED] at 445ºF, [LOW] at 300ºF and [EXT LOW] heat at 230ºF.
Precision Cooking
Perfect for a dinner party or personal meal prep, the Kamado makes precision cooking simple. Cook your proteins and eggs to perfection with exact temperatures ranging from 90° to 200°F, without having to undertake the hassle of vacuum-sealing. Proteins can be browned first and cooked slowly with precision heat control to build flavor and achieve incomparable juiciness and texture.
-
Choose [WARM] heat for precision cooking
[WARM] mode allows you to set and maintain exact temperature for cooking large cuts of meat such as roast beef or temperature-sensitive recipes, such as chicken and turkey breast, poached eggs, and egg custards.
-
Set the accurate temperature and cooking time for each recipe
The default temperature for [WARM] mode is set at 175°F. Temperatures can be adjusted by increments of 1°F between 90–200°F and held exactly at that temperature during cooking. The cooking temperatures for each heat setting are also precisely controlled: [MED] at 445ºF, [LOW] at 300ºF and [EXT LOW] heat at 230ºF.
Honey-Soy Roast Beef Tenderloin
Honey-Soy Roast Beef Tenderloin
- Cook
- 66 min
[MED] 6 min
[WARM 158°F] 60 min
1 ½ lb beef tenderloin, room temperature
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon vegetable oil
Sauce Mixture
½ medium onion, grated
1 clove garlic, grated
3 tablespoons red wine
3 tablespoons soy sauce
2 tablespoons honey
1 bay leaf
Season beef by rubbing salt and pepper on all sides. In a small bowl, combine ingredients for Sauce Mixture; set aside.
Preheat the pot with [MED] heat. Once [GRILL OK] sign appears, spread vegetable oil evenly and sear beef for 1 minute each side or until golden brown on all sides.
Turn off heat, add Sauce Mixture and roll the beef to dress entirely with sauce. Cover and cook over [WARM 158°F] for 60 minutes.
Transfer beef to carving board and let rest. Thinly slice and drizzle sauce on top before serving.
Searing all sides until golden brown in Step 2 helps contain umami and create a deep, savory flavor.
If you’re not adding sauce mixture, add 2 tablespoons of water to lower the temperature of the pot before switching to [WARM] mode.
Sous-Vide Turkey Breast
Sous-Vide Turkey Breast
- Cook
- 33 min
[MED] 3 min
[WARM 176°F] 20 min + 10 min
2 turkey breasts, skinless, butterflied
Brine Mixture
100 ml water
½ teaspoons kosher salt
1 teaspoon sugar
½ teaspoon freshly ground black pepper
2 sprigs fresh rosemary
(1st day) Butterfly the breast to even out the thickness. Combine ingredients for Brine Mixture and brine turkey breasts in a sealable bag overnight in the refrigerator.
(2nd day) Remove turkey from the brine and pat dry using paper towels. Bring the turkey up to room temperature. Then roll up turkey breast, making sure the thickness is even. Sprinkle black pepper and top with 1 sprig of rosemary. Tightly wrap with plastic wrap and tie both ends. Repeat this step to make another roll.
Add 2 tablespoons of water in the pot, lay parchment paper and transfer the rolls from Step 2 into the pot.
Cover and steam over [MED] heat for 3 minutes, then steam over [WARM 176°F] for another 20 minutes. Flip the turkey rolls, cover and keep steaming over [WARM 176°F] for another 10 minutes.
Remove from the pot and refrigerate well. Cut into bite-size pieces and serve.
Chinese Chicken Salad
Chinese Chicken Salad
- Cook
- 25 min
[WARM 200°F] 15 min + 10 min
Chicken
½ lb chicken breast, skinless and boneless
2 scallions, chopped
1" piece fresh ginger, unpeeled, crushed
2 cloves garlic, skin-on, crushed
Salad Dressing
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons white sesame seeds
1 tablespoon vegetable oil
1 teaspoon sesame oil
½ teaspoon fresh ginger, peeled and grated
½ teaspoon garlic, grated
Salad
120 g romaine lettuce, sliced
60 g bean sprouts
40 g radicchio, sliced
40 g carrots, julienned
40 g celery, julienned
40 g cucumber, julienned
20 g scallions, julienned
Garnish
Chopped cilantro
Place scallions, ginger and garlic in the pot. Place chicken skin-side down on top of vegetables, cover and steam over [WARM 200°F] for 15 minutes. Flip the chicken and steam for another 10 minutes. Transfer to a plate and shred the chicken once cooled.
In a small bowl, combine ingredients for Salad Dressing and mix well. Set aside.
In a large bowl, add in cut vegetables and shredded chicken and toss with dressing.
Garnish with cilantro and serve.
Vanilla Bean Custard
Vanilla Bean Custard
- Cook
- 48 min
[MED] 3 min
[WARM 200°F] 30 min
REST 15 min
2 large eggs
2 large egg yolks
⅓ cup (60 g) sugar
1 ⅔ cups (400 ml) milk
1" piece of vanilla bean, halved lengthwise, seeds scraped
Caramel Sauce
2 ½ tablespoons (30 g) sugar
2 tablespoons water
2 tablespoons hot water
Small heat resistant containers/bowls
Add milk in a saucepan and scrape in seeds from vanilla bean; add emptied pod. Warm and set aside.
In a medium bowl, whisk eggs, egg yolks and sugar. Gradually whisk in the warmed milk and whisk thoroughly until smooth. Strain the mixture through a sieve into another bowl.
Pour the mixture from Step 2 in small heat resistant containers. Remove any bubbles on the surface using paper towels, then cover each container with plastic wrap.
Pour 100 ml water in the pot, cover and boil over [MED] heat for about 3 minutes. Once the water comes to a boil, lay parchment paper in the pot and place containers from Step 3 on top. Cover and steam over [WARM 200°F] for 30 minutes. Turn off heat and let it steam over residual heat for another 15 minutes. Remove containers from the pot, let cool, and refrigerate.
For Caramel Sauce, heat sugar and water in a saucepan over medium heat while tilting and moving the pan in a circular motion. When the mixture becomes a caramel color, turn off heat and add hot water (be careful as the sauce mixture can pop), stir until smooth and drizzle over custard and serve.
For Step 2, resting the mixture overnight allows any air bubbles to escape, creating a silkier, smoother custard.
Covering each container with plastic wrap prevents any water from dripping onto the custard while steaming.
The formidable cast iron of the Musui provides exceptional heat distribution and retention for an impeccable sear and sauté. Achieve a beautifully caramelized, deep-brown sear or a pleasing tender-crisp bite, preserving the integrity of flavor and nutrients with a quick sauté.
-
Start sautéing or searing once the [GRILL OK] sign is displayed on the Kamado
The [GRILL OK] sign confirms that the pot is thoroughly preheated. Next: evenly spread oil in the pot to prevent any sticking and to ensure a crisp, golden brown crust. Searing and sautéing using [MED] heat can be continued for 25 minutes.
-
Sear by pressing thick-cut meats down against the bottom of the pot
The key to searing evenly is pressing down until the sizzling sound stops. Once seared, the meat should easily come off the bottom of the pot.
-
For sautéing, try to cut ingredients in similar sizes so they cook evenly
Make sure all ingredients are chopped and ready to go before you start preheating.
Sear & Sauté
The formidable cast iron of the Musui provides exceptional heat distribution and retention for an impeccable sear and sauté. Achieve a beautifully caramelized, deep-brown sear or a pleasing tender-crisp bite, preserving the integrity of flavor and nutrients with a quick sauté.
-
Start sautéing or searing once the [GRILL OK] sign is displayed on the Kamado
The [GRILL OK] sign confirms that the pot is thoroughly preheated. Next: evenly spread oil in the pot to prevent any sticking and to ensure a crisp, golden brown crust. Searing and sautéing using [MED] heat can be continued for 25 minutes.
-
Sear by pressing thick-cut meats down against the bottom of the pot
The key to searing evenly is pressing down until the sizzling sound stops. Once seared, the meat should easily come off the bottom of the pot.
-
For sautéing, try to cut ingredients in similar sizes so they cook evenly
Make sure all ingredients are chopped and ready to go before you start preheating.
Japanese Pork Belly
Japanese Pork Belly
- Cook
- 136 min
[MED] 6 min
[LOW] 120 min
REST 10 min
1 ¾ lb pork belly, cut into 2" cubes
5" daikon (500 g), peeled, halved lengthwise and cut into 1" rounds
2 leeks, white and pale-green parts only, cut into 2" pieces
2" piece fresh ginger, unpeeled, thinly sliced
2 whole dried red chilies
Sauce Mixture
6 tablespoons sake
6 tablespoons mirin
4 tablespoons soy sauce
4 tablespoons sugar
4 soft-boiled eggs
Combine ingredients for Sauce Mixture and set aside.
Preheat the pot with [MED] heat. Once [GRILL OK] sign appears, sear pork belly fat-side first. Sear pork for about 1 minute each side or until golden brown on all sides. Transfer the meat onto a paper towel and wipe off excess oil left in the pot before returning the meat.
Add daikon, leek, ginger and red chilies on top. Pour in sauce mixture, cover and braise over [LOW] heat for 120 minutes.
Turn off heat and rest covered for 10 minutes. Once cooled down, add in soft-boiled eggs, stir and serve.
If you prefer to remove excess fat, refrigerate overnight so it makes it easier to trim away the solidified fat.
If using thin daikon, no need to halve lengthwise.
Roasted Pork Loin with Root Vegetables
Roasted Pork Loin with Root Vegetables
- Cook
- 47 min
[MED] 12 min
[LOW] 10 min + 10 min
REST 15 min
1 ½ lb pork loin roast, boneless
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
1 tablespoon olive oil
2 bay leaves
4 sprigs fresh sage
2 sprigs fresh rosemary
1 medium onion, skin-on, cut into 8 pieces
2 medium carrots, unpeeled, halved lengthwise and cut into 3" pieces
1 medium potato, skin-on and cut into 8 pieces each
2 cloves garlic, skin-on, crushed
Sauce
30 g oil-packed anchovy fillets,
drained and finely chopped
10 g capers, finely chopped
3 tablespoons olive oil
Rub entire surface of pork with salt, pepper and olive oil. Place bay leaf and herbs on the roast and let sit for at least 10 minutes.
Preheat the pot with [MED] heat. Once [GRILL OK] sign appears, remove herbs and transfer the roast into the pot; sear 2 minutes on each side.
Transfer roast to a rack. Add onions, carrots, potatoes and garlic in the pot and stir to coat vegetables with juices. Add herbs and the roast back in, cover and roast over [LOW] heat for 10 minutes.
Uncover, flip the sides of roast and vegetables and roast over [LOW] heat for another 10 minutes. Turn off heat and let it steam over residual heat for 15 minutes. Combine ingredients for Sauce and mix well.
Transfer roast to a carving board, slice and spoon Sauce on roast before serving.
Resting the roast at the end will help absorb flavor and prevent juices from running out when cutting.
Acqua Pazza
Acqua Pazza
- Cook
- 18 min
[MED] 3 min
[LOW] 15 min
4 (5 oz each) red snapper fillets, skin-on
2 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon capers, drained and minced
2 oil-packed anchovy fillets, drained and finely chopped
8 mussels, scrubbed and debearded
8 Manila clams, scrubbed
8 cherry tomatoes
8 black olives
4 sprigs fresh thyme
1 bay leaf
¼ teaspoon kosher salt
½ teaspoon freshly ground black pepper
3 tablespoons white wine
Garnish
Italian parsley
Preheat the pot with [MED] heat. Once [GRILL OK] sign appears, spread olive oil evenly and sear fillets skin-side down for about 3 minutes or until skin is golden brown.
Remove fillets and add garlic, capers, anchovy and stir once. Place fillets back in the pot skin-side up.
Add clams, mussels, tomatoes, olives, thyme and bay leaf. Sprinkle with salt and pepper and drizzle white wine on top. Cover and simmer over [LOW] heat for 15 minutes.
Spoon sauce over fish and serve.
The skin will detach from the pan once the skin is completely rendered and crisp. Do not try to flip too early.
Kimchi Fried Rice
Kimchi Fried Rice
- Cook
- 3 min
[MED] 2 min + 1 min
300 g cooked white rice
1 tablespoon vegetable oil
1 large egg, beaten
⅔ cup (40 g) enoki mushroom
⅔ cup (100 g) kimchi, chopped
30g scallions, finely chopped
4 teaspoons (20 g) gochujang sauce (Korean red chili paste)
1 teaspoon sesame oil
1 poached (or fried) egg
Preheat the pot with [MED] heat. Once [GRILL OK] sign appears, spread vegetable oil evenly and add in egg while stirring. Once egg is scrambled, add rice and continue to stir-fry for about 2 minutes.
Once moisture from rice is removed, add in enoki and continue to stir. Then add kimchi, scallions, gochujang sauce and stir-fry for another minute.
Once all the ingredients are stirred well, drizzle sesame oil on top and turn off. Add poached egg on top and serve warm.
Because cast iron conducts and retains heat exceptionally well, the Musui is ideal for low and slow braises and stews. Ingredients can be seared or sautéed first and then simmered or braised, all within the same pot. The precision seal ensures ingredients develop into a delectable one-pot meal with deep, complex flavors.
-
Sear and sauté first to build flavors
The ingredients can be first seared or sautéed and then simmered or braised, all within the same pot.
-
Heat low and slow for best results
Lower the heat accordingly, as cast iron is known to distribute and retain heat evenly throughout the pot.
-
Avoid adding too much liquid
Steam convection generated by the precision seal of the Musui complements braising and stewing for efficient and elevated cooking.
Braise & Stew
Because cast iron conducts and retains heat exceptionally well, the Musui is ideal for low and slow braises and stews. Ingredients can be seared or sautéed first and then simmered or braised, all within the same pot. The precision seal ensures ingredients develop into a delectable one-pot meal with deep, complex flavors.
-
Sear and sauté first to build flavors
The ingredients can be first seared or sautéed and then simmered or braised, all within the same pot.
-
Heat low and slow for best results
Lower the heat accordingly, as cast iron is known to distribute and retain heat evenly throughout the pot.
-
Avoid adding too much liquid
Steam convection generated by the precision seal of the Musui complements braising and stewing for efficient and elevated cooking.
Chili con Carne
Chili con Carne
- Cook
- 60 min
[MED] 10 min + 10 min
[LOW] 30 min + 10 min
2 tablespoons vegetable oil
1 medium onion, chopped
2 cloves garlic, chopped
1 ⅓ lb ground beef
1 ½ tablespoons kosher salt
1 whole dried red chili, stemmed and seeded
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon ground paprika
1 teaspoon (preferably) fresh marjoram, finely chopped
1 (14.5 oz) can diced tomatoes
100 ml chicken broth
1 (15.5 oz) can kidney beans, drained and rinsed
20 g dark chocolate
Preheat the pot with [MED] heat. Once [GRILL OK] sign appears, spread vegetable oil evenly and sauté onion and garlic for about 10 minutes or until onion begins to brown.
Add ground beef and brown over [MED] heat for about 10 minutes or until deeply browned. Stir occasionally until all the ground beef pieces are equally browned.
Add in salt, spices, diced tomatoes and chicken broth. Cover and simmer over [LOW] heat for 30 minutes.
Add kidney beans and simmer over [LOW] heat for another 10 minutes. Add in chocolate and stir before serving.
When browning ground beef, try not to stir too much to not let the juices run out of the meat.
Indian Chicken Curry
Indian Chicken Curry
- Cook
- 74 min
[LOW] 5 min + 3 min
1 min + 20 min + 45 min
Chicken Marinade
1 lb chicken thigh (preferably bone-in), cut into 2" pieces
1 ½ teaspoons kosher salt
½ teaspoon ground turmeric
¼ teaspoon ground cayenne pepper
Spices
5 black peppercorns
4 whole cloves
4 green cardamom pods
1 bay leaf
1 whole dried red chili, stemmed and seeded
¼ cinnamon stick
Curry
3 tablespoons vegetable oil
½ medium onion, sliced
2 cloves garlic, minced
1" piece fresh ginger, peeled and minced
1 tablespoon tomato paste
1 medium tomato, diced
½ jalapeño pepper, seeded, finely chopped
½ teaspoon ground cumin
½ teaspoon ground coriander
4 tablespoons (65 g) plain yogurt
½ lb (220 g) baby potatoes, cut into 1" pieces
⅔ cup (150 ml) chicken broth
1 teaspoon kosher salt
1 tablespoon lemon juice
¾ tablespoon (10 g) butter
Garnish
Chopped cilantro
Marinate chicken in salt, turmeric and cayenne pepper for at least 30 minutes, preferably overnight.
Fry Spices with vegetable oil over [LOW] heat for about 5 minutes or until fragrant. Add onion, garlic and ginger and sauté for 3 minutes or until the onion is translucent. Add tomato paste and sauté for another minute. Then add in tomato, jalapeño, cumin, coriander and yogurt; stir once. Cover and simmer over [LOW] heat for 20 minutes.
Take out cloves, bay leaf and cinnamon stick. Puree sautéed vegetables using a blender and return to the pot.
Add marinated chicken, potatoes, chicken broth and salt. Cover and simmer over [LOW] heat for 45 minutes or until chicken and potatoes are tender.
Finish with lemon juice, butter and chopped cilantro for garnish. Serve with basmati rice or naan.
Make sure to keep stirring the spices to avoid burning.
Hungarian Goulash
Hungarian Goulash
- Cook
- 141 min
[MED] 10 min + 10 min + 1 min
[LOW] 90 min + 30 min
1 ½ lb beef short ribs, cut into 1 ½" pieces
1 ½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
3 tablespoons olive oil
1 ½ medium onions, diced
2 cloves garlic, minced
3 tablespoons tomato paste
2 tablespoons red wine vinegar
2 tablespoons sugar
1 ⅔ cups (400 ml) chicken broth
3 tablespoons ground paprika
2 tablespoons dried marjoram
2 teaspoons caraway seeds
2 bay leaves
2 medium carrots, cut into bite-size pieces
Season beef with salt and pepper. Set aside.
Preheat the pot with [MED] heat. Once [GRILL OK] sign appears, spread olive oil evenly and sear beef for 10 minutes or until golden brown on all sides. Transfer to a plate.
In the same oil, sauté onion and garlic over [MED] heat for 10 minutes or until the onion is caramelized. Add in tomato paste and sauté for another minute.
Add in red wine vinegar, sugar, chicken broth, spices and stir once. Then add in seared beef, cover and braise over [LOW] heat for 90 minutes.
Add in carrots and braise over [LOW] heat for another 30 minutes. Serve warm.
Italian Meatballs
Italian Meatballs
- Cook
- 27 min
[MED] 2 min
[LOW] 10 min + 5 min
REST 10 min
Meatballs
½ lb ground beef and ½ lb ground pork
2 teaspoons kosher salt
Mixture A
½ cup (120 ml) milk, room temperature
¼ cup (25 g) breadcrumbs, soaked in milk
1 large egg, slightly beaten
1 clove garlic, minced
4 tablespoons parmesan cheese, grated
2 tablespoons fresh parsley, finely chopped
½ teaspoon freshly ground black pepper
¼ teaspoon whole nutmeg, grated
½ teaspoon dried oregano
Sauce
2 cups tomato sauce
Penne pasta, for serving
Garnish
Torn basil
In a large bowl, combine ground meat and salt and mix by hand.
Add Mixture A and mix well until all ingredients are evenly combined. Form 8 small bite-size meatballs (80 g each) and set aside on parchment paper.
For the Sauce, simmer tomato sauce to a boil using [MED] heat, about 2 minutes. Add meatballs, cover and braise over [LOW] heat for 10 minutes.
Turn the meatballs, cover and braise for another 5 minutes over [LOW] heat. Turn off and rest covered for 10 minutes.
Serve with pasta, garnished with parmesan cheese and basil.
Soaking breadcrumbs in milk is the secret to making juicy and tender meatballs.
Velvety desserts and impressive entrees with golden crusts are now in your repertoire. The Musui delicately crafts smooth textures for such desserts like custard, while a quick collaboration with your oven gives main dishes an impeccable crust.
-
Steam convection used to perfection
For baking, steam heat is used. It requires a very minimal amount of water and delicately creates smooth textures for desserts.
-
To make delicious bread, choose the [WARM] mode for proofing
The Musui–Kamado controls the temperature, giving yeast the ability to work, guaranteeing consistent proofing and absolving you from having to hover over the rising loaf.
-
Use your oven to complete a recipe
It’s the final step in crafting crumbly, texturized crusts for your sweet and savory dishes alike.
Bake with Oven
Velvety desserts and impressive entrees with golden crusts are now in your repertoire. The Musui delicately crafts smooth textures for such desserts like custard, while a quick collaboration with your oven gives main dishes an impeccable crust.
-
Steam convection used to perfection
For baking, steam heat is used. It requires a very minimal amount of water and delicately creates smooth textures for desserts.
-
To make delicious bread, choose the [WARM] mode for proofing
The Musui–Kamado controls the temperature, giving yeast the ability to work, guaranteeing consistent proofing and absolving you from having to hover over the rising loaf.
-
Use your oven to complete a recipe
It’s the final step in crafting crumbly, texturized crusts for your sweet and savory dishes alike.
Roast Chicken
Roast Chicken
- Cook
- 60 min
[LOW] 30 min
+ OVEN 480°F 30 min
4–4 ½ lb whole chicken
2 tablespoons kosher salt
½ tablespoon freshly ground black pepper
2 tablespoons olive oil, divided
12 sprigs fresh rosemary, divided
12 sprigs fresh thyme, divided
4 medium potatoes, skin-on, cut into 4 pieces
2 cloves garlic, skin-on, crushed
(1st day) Wash chicken inside and out and dry thoroughly with paper towels. Season chicken by rubbing salt and pepper on every surface of chicken including inside cavity and massage chicken with 1 tablespoon of olive oil inside and out. Place 6 sprigs of rosemary and thyme each inside cavity and truss the chicken. Wrap chicken with plastic wrap and refrigerate overnight.
(2nd day) Bring the chicken up to room temperature approximately 1 hour prior to cooking. Add potatoes and garlic in a bowl and toss with 1 tablespoon of olive oil.
Preheat the pot with [MED] heat. Once [GRILL OK] sign appears, switch to [LOW] heat. Place chicken in the pot, breast-side up, and scatter potatoes, garlic and rest of rosemary and thyme all around. Cover and steam-roast over [LOW] heat for 30 minutes.
Preheat oven to 480°F. Roast uncovered in the oven for 30 minutes or until light brown.
Remove the pot from oven and transfer chicken to a carving board. Let rest at least 5 minutes before carving.
Macaroni Gratin
Macaroni Gratin
- Cook
- 53 min
[LOW] 30 min
[MED] 3 min + 10 min
+ OVEN 480°F 10 min
⅔ lb chicken thigh, skinless and boneless, cut into 1" pieces
8 shrimp, peeled and deveined, tails removed
1 medium onion, sliced
10 mushrooms, sliced
1 cluster shimeji mushrooms, stemmed and separated
2 bay leaves
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
50 g elbow macaroni or penne, al dente
1 head of broccoli, cut into small florets, lightly boiled
5 tablespoons (70 g) unsalted butter
70 g bread flour
2 ⅛ cups (500 ml) milk
⅞ cup (100 g) shredded mozzarella cheese
½ cup (20 g) panko breadcrumbs
Add butter to the pot and heat over [LOW] heat. Once melted, add in onion, chicken, shrimp, mushroom, shimeji and bay leaf. Sprinkle salt and pepper and lightly stir. Cover and simmer over [LOW] heat for 30 minutes.
Add in bread flour and cook over [MED] heat for 3 minutes. Stir frequently to prevent scorching.
Gradually add in milk (in three portions) and continue to stir while simmering over [MED] heat for about 10 minutes. Once thickened, add in macaroni and broccoli. Then add cheese and breadcrumbs on top in that order.
Preheat oven to 480°F. Bake uncovered for 10 minutes or until golden on top. Remove from oven and serve warm.
Rosemary Focaccia
Rosemary Focaccia
- Cook
- 80 min
[WARM 95°F] 50 min
+ OVEN 445°F 10 min
+ OVEN 390°F 10 min + 10 min
3 cups (375 g) all-purpose flour
10 g kosher salt
10 g brown sugar
¾ teaspoon (3 g) active dry yeast
¾ cup (180 ml) water
5 tablespoons (75 ml) milk
5 tablespoons (75 ml) olive oil, divided
2 sprigs fresh rosemary, leaves stripped off
Coarse sea salt, for sprinkling
In a medium bowl, combine water and milk and warm to slightly above body temperature (about 100ºF).
In a large bowl, add in salt, flour, brown sugar, dry yeast, milk mixture from Step 1, and 2 tablespoons of olive oil in that order; knead until dough comes together.
Transfer the dough onto lightly-floured surface and continue kneading—pushing dough downward using the heel of your hand and fold.
Once dough is smooth and elastic, shape into a tight ball by pulling down the sides of the dough using both hands. Lay a sheet of parchment paper in the pot and place the dough in the center. Cover and proof over [WARM 95°F] for 50 minutes.
Once the dough has doubled in size, drizzle 1 tablespoon of olive oil. Using your fingertip, poke the surface of the dough and place rosemary leaves. Then sprinkle flaked sea salt evenly over the dough.
Preheat oven to 445°F; bake uncovered for 10 minutes. Drizzle 1 tablespoon of olive oil, lower the oven temperature to 390°F and bake uncovered for 10 minutes. Drizzle 1 tablespoon of olive oil once again and bake uncovered for another 10 minutes or until golden brown. Serve warm or at room temperature.
Cinnamon Rolls
Cinnamon Rolls
- Cook
- 120 min
[WARM 90°F] 60 min + 30 min
+ OVEN 350°F 30 min
Dough
3 tablespoons (36 g) granulated sugar
2 teaspoons (7 g) active dry yeast
¾ cup (180 ml) milk, room temperature
1 large egg, beaten, room temperature
2 ¾ cups (340 g) bread flour
1 teaspoon kosher salt
3 tablespoons (43 g) unsalted butter, room temperature
Filling
3 ½ tablespoons (50 g) unsalted butter, softened
½ cup (100 g) brown sugar
1 tablespoon ground cinnamon
¼ cup chopped pecans
Glaze
1 cup (120 g) powdered sugar
2 tablespoons milk, room temperature
1 tablespoon (14 g) unsalted butter, softened
½ teaspoon vanilla extract
In a large bowl, combine granulated sugar, dry yeast, milk and egg; stir well. Add in bread flour and salt; knead for 5 minutes or until well incorporated. Transfer dough onto lightly-floured surface and continue kneading until the dough comes together. Add in butter 1 tablespoon at a time and knead for another 5–10 minutes until dough is smooth on the surface.
Using both hands, shape dough into a tight ball by pulling down the sides. Place the dough in the lightly-floured pot. Cover and proof over [WARM 90°F] for 60 minutes or until almost double in size.
Remove the dough from the pot and gently punch down to release air. Roll out the dough into a 13” x 9” rectangle. Smear the mixture of butter, brown sugar and cinnamon evenly and sprinkle pecans throughout the dough. Roll up into a 13” log starting at the long edge and cut crosswise into 8 equal size.
Lay parchment paper and arrange the rolls in the pot, cover and proof over [WARM 90°F] for another 30 minutes or until almost double in size.
Preheat oven to 350°F. Bake uncovered for 30 minutes or until golden brown. Meanwhile, mix ingredients for Glaze and set aside.
Remove the rolls from the pot and let cool on a wire rack. Once cool, spread the Glaze over the rolls and serve.
You can substitute 1 tablespoon ground cinnamon with 2 tablespoons green tea powder and ½ cup brown sugar with ½ granulated sugar to make matcha rolls.
Inspired by the traditional Japanese kamado stove of the past, the Musui–Kamado couples the cherished art of rice cooking with a 21st century ease. In just a few simple steps, achieve fluffy, delicious rice with no hovering or stoking of flames necessary.
-
Make divine rice in a few simple steps
Select the type of rice, desired rice finish and amount of rice you wish to cook. Then, set the completion time and press [START] to begin.*
Note: 1 rice cup equals 180ml and is different from 1 US cup (240ml).
-
Wrap and freeze leftover rice to best maintain flavor and texture
To ensure rice achieves its impeccable taste and texture, the Musui–Kamado does not have a keep warm function. To maintain flavor and texture, you can wrap leftover rice in plastic wrap while the rice is still warm and freeze it. Use a microwave or steamer to reheat the leftovers.
-
Adjust the amount setting on the Kamado when adding ingredients for mixed rice
Increase 1 rice cup for every 330 g (11.6 oz) of additional ingredients when cooking mixed rice. Immediately start rice cooking once you add in seasoning.
-
The default cooking time for white rice is 60 minutes
30 minutes of soaking time and 30 minutes of actual cooking time for best results. You can either cut down or eliminate soaking time if you are in a rush.
* The detailed instructions on how to operate [RICE COOKING] mode is included in the cookbook and instruction manual.
Rice
Inspired by the traditional Japanese kamado stove of the past, the Musui–Kamado couples the cherished art of rice cooking with a 21st century ease. In just a few simple steps, achieve fluffy, delicious rice with no hovering or stoking of flames necessary.
-
Make divine rice in a few simple steps
Select the type of rice, desired rice finish and amount of rice you wish to cook. Then, set the completion time and press [START] to begin.*
Note: 1 rice cup equals 180ml and is different from 1 US cup (240ml).
-
Wrap and freeze leftover rice to best maintain flavor and texture
To ensure rice achieves its impeccable taste and texture, the Musui–Kamado does not have a keep warm function. To maintain flavor and texture, you can wrap leftover rice in plastic wrap while the rice is still warm and freeze it. Use a microwave or steamer to reheat the leftovers.
-
Adjust the amount setting on the Kamado when adding ingredients for mixed rice
Increase 1 rice cup for every 330 g (11.6 oz) of additional ingredients when cooking mixed rice. Immediately start rice cooking once you add in seasoning.
-
The default cooking time for white rice is 60 minutes
30 minutes of soaking time and 30 minutes of actual cooking time for best results. You can either cut down or eliminate soaking time if you are in a rush.
* The detailed instructions on how to operate [RICE COOKING] mode is included in the cookbook and instruction manual.
White Rice
White Rice
- Cook
- 30-60 min
[RICE COOKING] [WHT]
[NORM, SCORCH or PORR]
[1.0–4.0] 30–60 min
1–4 rice cups (180–720 ml) plain white rice
189–756 ml cold water (1 cup rice to 1.05 cups water)
Measure the amount of rice using rice measuring cup. Level off with a chopstick or with the back of a knife to precisely measure.
Transfer rice into a fine-mesh strainer stacked on a bowl and fill with cold water. Pull up the strainer when the bowl is full; discard water. Place the strainer back in the bowl and refill with fresh water. Gently rinse the rice by moving three fingers in a circular motion; discard water. Repeat this step one more time. Once you finish rinsing, drain well and transfer the rinsed rice into the pot.
Using water measuring cup, precisely measure and add the appropriate amount of water into the pot. (Exactly 189 ml of water for 1 rice cup).
Select [RICE COOKING ] mode and [WHT] for the white rice option. Next, select the desired finish from [NORM] (Normal), [SCORCH] (Scorched) or [PORR] (Porridge). (For Porridge option, the amount of rice allowed to cook is up to 1.5 rice cups). Lastly, select the amount of rice you are cooking from [1.0–4.0] rice cups. Press [START] to begin.
Once rice cooking is complete, loosen the cooked rice by cutting the rice into quarters and folding each quarter using a rice spatula. Mix well and serve warm.
Freezing is the best way to store leftover rice without deteriorating its flavor and texture. Make sure to wrap leftover rice in microwave-safe plastic wrap while it is still warm to prevent rice from losing moisture. The flavor will continue to deteriorate even if wrapped, so ensure to freeze once it cools.
When ready to eat, defrost frozen rice in a microwave for about 2-3 minutes. Ensure to keep the wrap during defrosting. A steamer can also be used for defrosting.
You can adjust the amount of water to change the firmness of rice finish. If you prefer a softer texture, add 5-10% more water than specified.
Chirashi Sushi
Chirashi Sushi
- Cook
- 60 min
[RICE COOKING] [WHT]
[NORM] [3.0] 60 min
Sushi Rice
3 rice cups (540 ml) plain white rice, rinsed
570 ml water
Kombu 2" x 4" piece (4 g)
5 tablespoons rice vinegar
3 tablespoons sugar
2 teaspoons kosher salt
Chirashi Toppings
200 g tuna (sushi-grade), cut into ½" cubes
200 g salmon (sushi-grade), cut into ½" cubes
4 scallops (sushi-grade), cut into ½" cubes
Ikura (salmon roe), to your taste
Tamagoyaki (see recipe below) cut into ½" pieces
Aburaage (deep fried tofu pouch), charred and cut into ½" pieces
1 avocado, peeled and cut into ½" cubes
Tamagoyaki (Japanese Rolled Omelet)
3 large eggs, beaten
2 teaspoons sugar
2 teaspoons light-colored soy sauce
¼ teaspoon vegetable oil
Add rinsed rice into the pot after thoroughly draining. Add in fresh water and kombu on top, cover and select [RICE COOKING] mode, [WHT], [NORM] and set the amount to [3.0] rice cups to cook the rice.
In a small bowl, combine rice vinegar, sugar and salt until sugar dissolves; set aside.
Once rice cooking is complete, uncover and remove the kombu. Transfer the rice to a serving dish (preferably a wooden tub if available).
Drizzle the vinegar mixture from Step 2 onto a rice spatula while moving back and forth over the cooked rice. Gently mix the rice in a slicing motion to prevent the rice from getting mashed.
Use a fan to help cool off the rice while mixing. Continue mixing until the rice is cooled enough to be mixed with toppings. Spread toppings onto the rice and serve.
In a small bowl, mix eggs, sugar and soy sauce. Heat a small pan (preferably tamagoyaki pan) over medium heat and lightly oil using a paper towel.
Pour ⅓ of the mixture from Step 1 and lightly stir. When the mixture is halfway cooked, roll from the far end to the front, then push the rolled egg to the far end of the pan.
Oil the empty part of the pan, pour in half of what is left of the egg mixture, making sure to pour some underneath the rolled egg as well. Once the mixture is halfway cooked, roll again from the far end to the front. Repeat these steps once more. Brown the rolled egg to a desired color.
Grilled Corn Rice
Grilled Corn Rice
- Cook
- 80 min
[LOW] 20 min
[RICE COOKING]
[WHT] [NORM] [4.0] 60 min
3 rice cups (540 ml) white rice, rinsed
520 ml water
2 tablespoons soy sauce
1 teaspoon kosher salt
1 ½ tablespoons (20 g) unsalted butter
2 ears corn, husked and cut in half
(Additional Ingredients = 330 g total)
Add 1 tablespoon of water and place corn in the pot. Cover and steam over [LOW] heat for 20 minutes.
Prepare a grill with heat medium-high. Grill corn until kernels begin to char, about 3 minutes, then turn. Continue grilling and turning until all sides are slightly blackened. Cut kernels off the cob using a knife.
Add rinsed rice into the pot after thoroughly draining. Add in fresh water, soy sauce, salt and stir once. Place kernels from Step 2 and butter on top.
Cover and select [RICE COOKING] mode, [WHT], [NORM] and set the amount to [4.0] rice cups to cook the rice.
Once rice cooking is complete, uncover and fluff the rice using a spatula. Serve warm.
Setting cooking amount for 4 cups accounts for the additional ingredients. Increase amount by 1 rice cup for every 330 g of additional ingredients when cooking mixed rice.
Add rinsed rice, fresh water and seasoning and stir once before placing additional ingredients on top. Seasoning such as soy sauce may accumulate on the bottom and result in a burnt pot if rice cooking does not start immediately.
Mango Sticky Rice
Mango Sticky Rice
- Cook
- 120 min
[RICE COOKING] [WHT]
[NORM] [1.5] 60 minREST 60 min
1 ½ rice cups (270 ml) glutinous (sweet) rice, rinsed
¾ cup (180 ml) water
Coconut Milk Mixture
1 cup (240 ml) unsweetened coconut milk
½ cup (100 g) sugar
1 teaspoon kosher salt
1 large yellow mango, peeled, cut into ½" pieces
Garnish
Toasted yellow mung beans or sesame seeds
Add rice and water in the pot. Cover and select [RICE COOKING] mode, [WHT] [NORM] and set the amount at [1.5] rice cups to cook the rice.
In a separate saucepan, bring coconut milk to a boil. Combine sugar and salt and stir until sugar is dissolved. Keep mixture hot until rice is ready.
Once rice cooking is complete, add in hot Coconut Milk Mixture to the pot and stir well with a spatula. Cover and let rice absorb the mixture for about an hour while it cools off.
Serve warm or at room temperature with mango slices and sprinkle with mung beans or sesame seeds.
You can also make a topping sauce with coconut milk, sugar, salt mixed with cornstarch.
Master the art of your
Musui–Kamado with the Vermicular Cookbook.
A delightful, delicious guide, our cookbook empowers you to master every cooking technique with recipes that span from cherished Japanese dishes to fresh, modern favorites.
