nôtori × STEKA
Delicate heat control.
The robustness to stand up to a professional kitchen.
STEKA is made not only for everyday cooking, but with restaurant kitchens in mind. It responds to heat, timing, and technique.
For this recipe development, we worked with chef Kohei Horiuchi of nôtori, winner of the Grand Prix “RED EGG” at RED U-35 2021, one of Japan’s largest culinary competitions. Based in the northern foothills of Mount Fuji, Horiuchi created recipes that make full use of STEKA’s characteristics.
One pan. A complete recipe.
Searing. Simmering. Steaming.
Each recipe is designed to explore how STEKA performs across different cooking situations. How its material, heat retention, uncoated surface, and form can be translated into cooking. How it can be used at home, outdoors, and in more demanding kitchens.
Enjoy recipes by chef Horiuchi of nôtori, created to bring out what STEKA does best.
Kai Akane Trout Mi-Cuit — Beurre Noisette with Fuki-no-Tō
Hunter-Style Chicken with Mushrooms
Crystal Pork Choucroute
Spring Vegetable and Clam Étouffée
A Chef Who Reflects the Spirit of the Fuji Foothills.
What MOZAMBIQUE values is not convenience alone, but tools that gather memory through use — objects people want to keep close over time.
We visited a chef who brings the northern foothills of Mount Fuji into his cooking: its nature, his childhood memories, the dishes his mother made, and the sensibilities shaped by the land where he and his brother grew up.
His approach to cuisine resonates with our approach to tools. Value is not fixed at the beginning. It deepens through experience.
For this article, we asked him to cook with STEKA. We spoke about what matters when creating a dish, what it means to cook in this place, and where he sees possibility in this tool.
