Resources

"Pressure cookers are dangerous" is a myth. A commercial pressure stockpot secures safety with a safety valve, residual-pressure valve, and sealed structure; its sealed 2-atm/120°C cooking lets untrained staff reproduce the same rich broth, with no stirring and about ¥960,000 saved on gas per year.

Beat rising pork and chicken bone prices. A pressure stockpot extracts umami fully at 120°C, cutting bone usage by 30–40% and lowering food cost by 3% (¥90,000/month) without changing the flavor. Explained by Meiwa Seisakusho.

To the ramen owner stunned by a ¥280,000 gas bill: how to halve the cost of cooking broth. A commercial pressure stockpot reaches 120°C and cuts simmering to about 3 hours—saving roughly ¥70,000/month (¥840,000/year) without sacrificing flavor.

How to eliminate "flavor variation," the biggest wall of ramen multi-store and chain expansion. Meiwa Seisakusho's commercial pressure cooker digitally controls pressure, temperature, and time—reproducing the flagship's flavor at every shop with one button. A central-kitchen method enables manualization and lower labor costs.

The biggest wall when opening a Japanese ramen shop overseas (e.g., the U.S.): health-department and building kitchen inspections. Meiwa Seisakusho's commercial pressure cookers are ASME-certified (U-Stamp), required in North America—so your overseas opening goes smoothly. Test kitchens & on-site demos available.

Free your staff from daily prep hell. A commercial pressure cooker cuts broth prep to under half the time—eliminating early starts, overtime, constant watching, and heavy labor—solving labor shortages and costs while letting anyone reproduce the same rich broth. Test kitchens & on-site demos available.

How consolidating multiple ordinary stockpots into a single 110L/130L large-capacity pressure cooker streamlines kitchen space. Cut initial costs for burners and exhaust, slash utility, water, and labor running costs, and create a clean showcase kitchen—from Meiwa Seisakusho.

A guide to the overlooked "kitchen equipment certification" hurdle in ramen's global expansion: why the ASME Code (U-Stamp) is essential in North America, how it speeds up permits, and how Kitchen DX and Brix control reproduce the same flavor worldwide.

A deep dive into "Kitchen DX" with a commercial pressure cooker: simulations for 50% gas savings and 75% shorter prep, zero heavy labor via the double-basket and pressure-feed systems, and Brix control to digitize flavor for multi-store growth.

Ramen broth is broadly divided into two styles. There is “chintan,” a beautifully transparent broth that preserves the umami of the ingredients without becoming cloudy, and “rich paitan,” a creamy broth in which bone marrow and fat dissolve completely into the liquid. Traditionally, making both styles in the same kitchen meant lining up several different

Tonkotsu broth holds an unrivaled place in the ramen world. Yet extracting that powerful richness and umami from bones using a conventional stockpot places an enormous burden on the kitchen. The relentless work of boiling at full blast for over ten hours, cracking bones, and continuously stirring is, in an era of soaring gas prices

Ramen broth-making is not merely a matter of a chef's intuition — it is a continuous series of precise chemical reactions. Simmering bones for hours is, at the molecular level, nothing other than the work of efficiently “extracting” umami compounds and lipids from bones and meat into water, then “binding” (emulsifying) them together. Why does

In the modern era of severe labor shortages and rising costs, commercial pressure cookers solve ramen prep problems: cutting cooking time by 50-75%, automating stirring and straining, and reducing gas bills by 50%.