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Nomiku Sous Vide Immersion Circulator, 120V

by Nomiku
3.6 out of 5 stars 210 customer reviews
| 30 answered questions
About the Product
  • Nomiku makes it easy to cook food perfectly every time with low temperature 'sous vide' cooking
  • Versatile: Clips onto any pot you own to turn it into a precisely controlled water bath
  • Extremely easy to use: just turn the knob to set the water temperature
  • Compact: The size of a hand blender; Stores away easily in a drawer, or stands on your counter
  • Powerful and safe: the most powerful home immersion circulator, ETLus safety approved

Product Description

Nomiku is the world's first sous vide immersion circulator built specifically for the home cook, with the durability to stand up to professional kitchens. Sous vide is every top chef's secret weapon to making amazing food consistently, and now you can make a Michelin star-worthy meal without ever leaving your kitchen.

From the Manufacturer

The Smallest and Simplest

Nomiku is the smallest of its kind, easy to handle with just one hand and incredibly compact for easy storage and travel. Simply clip it to a pot you already own, adjust the temperature with green knob, drop in your sealed ingredients, wait and come back to an otherworldly meal.

The Most Powerful and Safest

Outfitted with a state-of-the-art heater unique to only Nomiku, you'll be able to sous vide for minutes to days on end without interruption. Nomiku is also US ETL certified, meaning you'll have the safest sous vide experience for many amazing meals to come.

A versatile clip lets you snuggly attach Nomiku to any pot you already own. No extra equipment needed.

With just one knob and one screen, Nomiku is super easy to use. The touchscreen brings Nomiku to life and the knob adjusts the temperature. If you can use a smartphone, you can sous vide!

With precise temperature control to the 0.1°C, use exact heat to cook your meals to absolute perfection.

Cook Better Together

Gain access to hundreds of sous vide recipes from us here at Nomiku, as well as from our vibrant community of Nommers on our app, Tender. Stay hungry, stay inspired.

About the Creators

Creator Q & A

Describe your product in 3 words.

Revolutionary, convenient, beautiful

Where did you get the inspiration for your product?

We saw so many amazing restaurants using sous vide machines, but they were so expensive and so big. We thought "why should only professional chefs have this?", so we decided we wanted to bring sous vide--and the incredible food it produces--to everyone! Restaurant-quality food at home. Why shouldn't everyone be eating the best food they can?

What differentiates your product from similar products out there?

Our product is the original. From our form factor to our vision of making sous vide available for all home cooks-- it was ours first. That passion and desire has allowed us to make Nomiku the smallest and most powerful sous vide immersion circulator on the market with a community of highly engaged supporters behind us. They've produced amazing recipes and thought of sous vide hacks that we never would have thought of!

Tell us about the best and most challenging parts of the creation process.

The most challenging part was making everyone happy, from the professional chef to the casual homecook. Iteration of many designs helped us get there!

Product Details

Product Dimensions 5 x 2.5 x 14 inches; 3 pounds
Shipping Weight 5.5 pounds
UPC 855677004000
Item model number N1001
Amazon Best Sellers Rank
#1936 in Home & Kitchen > Kitchen & Dining > Small Appliances > Specialty Appliances

Customer Reviews

Top Customer Reviews

This is a revolutionary product.

After using this product for only two months, I would sooner go without a microwave, a stove-top, or an oven. I have experimented with every cut of meat, tough to tender, beef tongue to salmon and I am amazed with the results. It really is like an iPhone for the kitchen in how quickly it has become indispensable.

Warning: you will have to start buying quart and gallon size ziplock bags in bulk.

You will never overcook fish or chicken again.

I had stopped eating chicken breasts because they were so dry. (I tended to overcook them out of safety concerns)

Chicken breasts, 140 degrees for 45 minutes and it is now a staple again. I will cook 6 of them for salads/lunch on Mondays for the week, and keep them in the bags in the refrigerator.

An 8 oz portion of Sockeye Salmon straight from the freezer into a 108 degree bath for 24 minutes was divine.

My latest, the cheapest cut of beef from Foods, 136 degrees for 48 hours. It tasted like Filet Mignon. I have pictures.
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Verified Purchase
I read about cooking sous vide recently and I immediately became interested. The basic concept is: you put certain foods in a zip-lock bag/or vacuum seal, drop that into a pot of water, where a device will heat up and circulate the water at a low, consistent temperature, cooking it for longer than your usual time, in which your food gets cooked in its own juices without losing any natural flavor. That last part is the selling point: cooking food without losing any natural flavors. That is what made me want to try this out.

The device instructions are simple enough: place the Nomiku in a large pot (preferably a stock pot), fill with water until it's between the minimum and maximum lines on the device, plug it in, turn it on by pressing the screen once, and turn the green dial to set your temperature. Done.

Since your food will mostly be in plastic bags or vacuum sealed (I use the VonShef Vacuum Food Sealer, and their Commercial Grade Food Sealer Bags), food won't touch the Nomiku and it won't really get dirty. However, it is good practice to scrub the bottom section of the device that was exposed to water after every meal.

*** CAUTION ***
The biggest thing you have to worry about with cooking sous vide is botulism. The temperature this thing runs at runs within the range where if you do not carefully prepare your food, you run the risk of any possible botulism spores growing exponentially in your bag.
Read more ›
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Let's get the obvious out of the way: the Nomiku does exactly what it says on the label, and does it well. It's an immersion circulator that turns any reasonably large pot into a water oven, and lets you cook meat and eggs to a perfect, dialed-in temperature just the way most professional restaurant kitchens do it. It make brilliant steaks and pork chops, but it really really shines on the "chef's cuts" of meats like short ribs, hanger steaks and jowls: the precise control over temperature lets you cook exactly to the point where the tough connective tissue dissolves completely. It's compact, quiet, and has an impossible-to-mess-up user interface.

So why only four stars? The damn power cord. The nomiku's external power brick is permanently attached to the unit by a short, thick, and nearly rigid cord, and there is so little play in the attachment to the nomiku that if you don't position the brick perfectly, it will pull the nomiku sideways on the pan -- you'll quickly find yourself building a little stand out of paperbacks or upside-down pots in order to give the brick somewhere to be. Rinsing off the nomiku is a two-handed job, since you'll need to keep the brick from dragging into your sink.

Plus the power brick has a fan itself. It's not overly loud, but you can definitely hear it -- and for some reason it doesn't spin down when you turn the nomiku off by pressing the screen.

I love my Nom, but every time I plug it in, I wish they'd worked a little harder on this part of the design.
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I received mine through the kickstarter project and love it. Simple, easy to use and very accurate. Also doesn't take up much space when compared with a full size unit that comes with the built in container. I already have lots of pots, so just need the heater.

I just wish more recipes were included with the included manual!
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I am an early adopter and a passionate cook. I've been following the story of this device for a few years when I began looking to buy a sous vide immersion heater and controller. When I found the Nomiku project on Kickstarter I was immediately drawn by its effective and elegant design and simple control interface. Now that I have my Nomiku I am using it all the time. It performs as advertised, keeps the water bath at a stable temperature, and gives you the flexibility of using whatever sized container you want as a water bath.

From delicate custards to the best ribs, steaks and eggs, you've ever eaten, the Nomiku helps you cook better (and consistently better).

It's compact design makes it great for students (and adults) with limited cooking space, and its power means you can literally cook a for a dinner party easily.
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