FROM TRADITION TO INNOVATION
In the early 1990s in South Korea, the best gift coming from Japan was a pot for cooking automatic rice. A young and enthusiastic businessman came up with the idea of making a rice cooker made in Korea using the latest technology.
He was inspired by the Gamasot, a pot made of cast iron, used in Korea since ancient times, from which we can compile historical records dating back more than 1500 years.
Combining modern technology and ancient wisdom, he designed the OCOO, which was first introduced to the Korean domestic market in November 2004.
OCOO is now considered a fundamental device in Asian homes, as well as an oven or a dishwasher.
MANUFACTURING OCOO
Design process began with a brilliant idea: to create a modern and much more versatile version of the ancient Gamasot.
The highest quality ceramics and stainless steel were selected to ensure the durability of OCOO.
All OCOO pass through a rigid safety control system of the shut-off system and pressure valves.
OCOO is currently shipped worldwide, reaching more than 30 countries and 5 continents.
OUR ADVENTURE WITH OCOO
Our work with OCOO at 100%Chef began with the impulse of the Chefs of the restaurant Disfrutar, in Barcelona. The chefs of Disfrutar and their creative team discovered OCOO thanks to a research trip to Korea, where they were looking for new alternatives to the techniques and methods of Western cuisine.
Considering the great potential that OCOO had to explore they asked for our support to import OCOO to Europe. After 100%Chef became Exclusive Distributors of OCOO in Europe, our collaborative research work began.
OCOO has never been used in restaurants before, so we accepted the challenge, knowing that the most important aspect to consider is to make it a versatile machine for everyone as OCOO can be used to cook any food, from any type of kitchen.
In the last two years, OCOO has been widely used as an experimental device although we can assure you that OCOO has arrived to stay definitively in the kitchens.
TWO-STARRED RESTAURANT "DISFRUTAR" DEVELOPS RECIPES AND NEW TECHNIQUES WITH OCOO
Opened in December 2014, the restaurant Disfrutar was born after years of intense work at elBulli, where Mateu Casañas, Oriol Castro and Eduard Xatruch met and trained professionally, and after the consolidation of the team in their first restaurant Compartir, opened in April 2012 in Cadaqués.
The essence of this restaurant sinks its roots in Mediterranean cuisine. The Chefs of Disfrutar work on the uses of OCOO as a tool to invent new interpretations of traditional dishes, while optimizing the production for a gastronomic restaurant.
Find all the recipes and techniques developed until now using OCOO in the Professional Recipes section.
UNIVERSITY OF BARCELONA WORKS WITH US
The Torribera Campus of Food and Nutrition is a public University dedicated entirely to nutrition and food sciences and offers EHEA master's and university courses with a research dimension coordinated by the Institute for Research on Nutrition and Food Safety (INSA) of the University of Barcelona. It also carries out transfer and communication activities aimed at all productive sectors and society in general.
