HAL MUSUI KING Muji Nabe 20

A multi-functional waterless pot that performs 8 roles

This waterless pot, crafted by Hiroshima Aluminum Industry Co., Ltd., was originally developed for cooking rice in 1953 and has been reissued to be compatible with IH cooking to suit modern lifestyles.

It comes in three sizes: 18cm, 20cm, and 24cm in inner diameter.
I use the 20cm size, which can cook up to 4 go (approx. 600g) of rice, and it's perfectly sufficient for a two-person household.

It was born from the desire to "cook delicious rice like in a traditional kamado pot, even with gas or IH," and the wish for people to "enjoy healthy food that brings out the deliciousness of ingredients through waterless cooking."

The precise craftsmanship of the artisans at Hiroshima Aluminum Industry, which boasts reliable technical prowess in manufacturing parts for famous automobile manufacturers in Japan and around the world, is truly evident when you close the lid.

Moreover, this single pot is a superb item that can perform eight roles: "boiling, steaming, simmering, blanching, baking, stir-frying, deep-frying, and oven cooking."
Its lightweight, durable, and simple design is also appealing, and acquiring a new tool always lifts my spirits.
Additionally, the waterless pot is made of aluminum, which conducts heat quickly, and its thick cast construction offers excellent heat retention, allowing for cooking with residual heat.
Utilizing residual heat effectively can also save gas and electricity, so it's sure to be very useful in the future.

KING Waterless Pot 18 / KING Waterless Pot 20 / KING Waterless Pot 24

First use

First, wash thoroughly with a sponge and neutral detergent. For the interior, use a firm sponge and be especially meticulous along the grooves.
Then, to prevent discoloration, add rice water (from rinsing rice) to both the pot and lid and boil for about 10 minutes.

Simmering Nikujaga (meat and potato stew) to concentrate its flavor

First, preheat the pot over low-medium heat for about 2 minutes to prevent ingredients from sticking.
The ideal temperature for adding ingredients is when water sprinkled into the pot forms beads and rolls around.
I referred to the Nikujaga recipe available on the "HAL Musui" website, which updates new recipes monthly.
I was surprised by how easy it was—just add ingredients and leave it—and most importantly, how quickly it cooked to a tender texture, with the flavors thoroughly absorbed.
The circulating steam inside the pot gently cooks the ingredients, allowing you to fully enjoy their natural flavors without losing the water-soluble umami, which is a unique charm of a waterless pot.

Tako-meshi (Octopus Rice) cooked in a waterless pot with a traditional kamado pot heritage

Cooked rice dishes are also easy to make in a waterless pot.
Just turn on high-medium heat until the lid rattles, signaling it's boiling, then immediately reduce to low heat. It's that simple to try.

The perfectly fitting structure of the pot and lid allows for even cooking due to the natural pressure created even on low heat, retaining heat and maintaining a high temperature.
As expected from a pot developed for cooking rice, my usual rice comes out fluffier and chewier.
When you open the lid, the rice grains stand up beautifully, which is very appetizing.

The lid of the waterless pot can also be used as a frying pan

The lid of the waterless pot can also be used like a frying pan.
This time, I tried using the pot itself as a lid, and the vegetables were perfectly steamed without burning, resulting in a nicely browned, soft, and juicy finish.

This single pot handles various cooking tasks, and its simple design, along with easy cleaning after use, was a great help.

Simplicity is the greatest luxury

It allows for quick cooking even on busy days, making it useful for hectic mornings.
I used to think that the more effort you put into cooking, the better it tastes, but just by making a small change to the tools you use, the outcome of your cooking can drastically improve.

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Manufacturer: HAL Musui / Hiroshima City, Hiroshima Prefecture

Materials
Material: Aluminum alloy
Interior: Hairline finish
Exterior: Mirror finish
Bottom exterior of main body: Special magnetic film processing + heat-resistant coating

Size
Body: Approx. W274 (including handles) × D218 × H78mm
Lid: Approx. W274 (including handles) × D218 × H34mm
Inner diameter: Approx. 200mm
Full capacity: Body 2.4L, Lid 1.0L
Rice: Up to 4 go

Microwave: ×
Oven: △ (up to 280 degrees)
Dishwasher: ×
IH: 〇 (Lid is ×)
Direct flame: 〇
*Lid is for direct flame only

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【Before first use】
Wash the pot body and lid thoroughly, then fill with water and rice rinse water or vegetable scraps, and boil for about 10 minutes.
This forms an oxidized film, which prevents the characteristic black discoloration of aluminum pots.

【Care after use】
・Once the pot has cooled enough to be touched by hand, wash it with a sponge and neutral detergent, then rinse thoroughly.
・Do not cool rapidly by immediately submerging in water after cooking, or leave it immersed in water. Rapid cooling can cause damage or deformation to the pot.
・After washing, wipe off all moisture thoroughly and store in a dry place with low humidity. Insufficient drying or prolonged wetness can cause discoloration.
・If food is burnt, gently warm the pot to loosen the burnt residue, then scrub it off with a metal scrubber and cleanser. Afterward, wash with a sponge and neutral detergent. Avoid using baking soda.
・Do not place the sprayed surface (the black part of the pot bottom) on heat when wet, or use it with spilled food or other dirt attached.
・For other precautions, please read the instruction manual carefully and use safely.