![[True Story] To the Owner Floored by Last Month’s ¥280,000 Gas Bill: How to Halve the Cost of Cooking Ramen Broth](https://pressurecooker.pro/wp-content/uploads/2026/06/Gemini_Generated_Image_3hmb6e3hmb6e3hmb-1024x572.png)
Table of Contents (click to open)
- ■ “Wait… ¥280,000?!” To the Owner Who Did a Double-Take at the Bill
- ■ The Price of “12 Hours of Full-Blast Simmering” Taken for Granted
- ■ Solved by the Laws of Physics: What Happens If You Cut 12 Hours to “3 Hours”?
- ■ Cutting ¥70,000 a Month Equals ¥840,000 in Annual “Net Profit”
- ■ Have Questions About Cost and ROI? Ask the Manufacturer Directly
■ “Wait… ¥280,000?!” To the Owner Who Did a Double-Take at the Bill
At the end of the month, an envelope from the gas company sits on your desk. You slit it open, pull out the statement, and the instant you see the printed figure, you freeze…
Have you ever had that experience?
“Sales were about the same as last month—yet the gas bill alone wiped out a part-timer’s wages.”
The recent surge in energy prices is an “invisible thief” that directly shaves away a ramen shop’s profit. No matter how cleverly you tweak toppings or diligently switch off burners, against the enormous base cost of prep, individual effort can feel like a drop in the bucket.
■ The Price of “12 Hours of Full-Blast Simmering” Taken for Granted
Why are ramen shops’ gas bills so high? The reason is clear.
To draw out that signature rich broth—its depth and umami—you heat a giant stockpot on full blast for 10 to 12 hours or more, every single day.
Especially for shops using LP gas, or factoring in the loss in winter when water starts cold before reaching a boil, the amount of gas a single stockpot consumes is staggering. Before you know it, many shops end up in a state where “you’re practically paying the gas company just to cook your broth.”
“But if I shorten the simmering time, our signature flavor won’t come out.”
That cry of the craftsman’s spirit is understandable. But is pouring in [time] really the only way?
■ Solved by the Laws of Physics: What Happens If You Cut 12 Hours to “3 Hours”?
If you could shorten the time to complete your broth to “a quarter (12 hours → 3 hours),” how would your shop’s finances change?
By simple arithmetic, the gas consumption (and the burner cost for that time) used to make the broth plummets. What makes this possible is Meiwa Seisakusho’s commercial “pressure stockpot.”
An ordinary stockpot only reaches 100°C no matter how hard you boil it—the water simply evaporates and escapes.
But a pressure stockpot, sealed completely with a sturdy lid and pressurized inside, creates a “120°C ultra-high-heat environment” right in your kitchen.
Simmering at 100°C for 12 hours versus driving heat to the very core of the ingredients in 3 hours at 120°C under high pressure—the speed at which umami and collagen dissolve from the bones is on a completely different level. In other words, without sacrificing any flavor (in fact, even richer than before), you can forcibly cut the very time the gas is burning.
■ Cutting ¥70,000 a Month Equals ¥840,000 in Annual “Net Profit”
Let’s put this into concrete “numbers.”
Suppose a gas bill of ¥250,000 a month is reduced 30–40% by adopting a pressure stockpot, down to “¥180,000 a month.”
- Per month: about ¥70,000 saved
- Per year: about ¥840,000 saved
To generate ¥840,000 in “net profit” at a ramen shop, how many extra bowls would you have to sell? At ¥1,000 a bowl and a 10% margin, that’s a full 8,400 bowls a year—you’d have to draw 20-plus extra customers every single day to hit it.
Boosting sales is hard, but lowering your gas bill by rethinking how you cook your broth delivers results from the very day you change the equipment. Which is more reliable—and which will ease the ache in your stomach—needs no explanation.
■ Have Questions About Cost and ROI? Ask the Manufacturer Directly
“Will our recipe really produce the same flavor in 3 hours?”
“How many months will it take to recoup the equipment cost?”
For overseas purchases, exports, ASME compliance, and questions about specifications and return on investment, our distributor, Kitchen Techno, is your point of contact—English support available. Based on your shop’s conditions, we can help you assess how much you could save by switching to a pressure stockpot.
Keep paying the gas company a premium every month, or keep that cash in hand for your next investment? The choice is yours.
▼ [Overseas Purchases, Export & ASME / Cost Inquiries] Contact Kitchen Techno Here
https://pressurecooker.pro/en/contact-en/