I know this is the most "highly rated" rice cooker, but is it really worth that price?

I know this is the most "highly rated" rice cooker, but is it really worth that price? I want to upgrade my small $20 walmart one that works pretty well already.

Nothing Ever Happens Shirt $21.68

Black Rifle Cuck Company, Conservative Humor Shirt $21.68

Nothing Ever Happens Shirt $21.68

  1. 3 weeks ago
    Anonymous

    The cheap ones suck because they have crappy parts in them. But here's the rub - every method for cooking the rice is the same. You can cook it in a donabe, a pot, a crock pot, an insta pot, they all come out identical if you following cooking instructions properly and don't overcook it.

    If you are eating rice on the regular, sure go for it. But if you do rice like <1wk, just pot cook it.

    • 3 weeks ago
      Anonymous

      How fricking dare you slander the humble donabe. They do short grain rice better than all cookers. Fact. No contest or question about it.

    • 3 weeks ago
      Anonymous

      I do rice like +3 times a week. I went from pot to cheap insta cooker cause mom wanted me to have it when I moved out. What makes this worth?

      • 3 weeks ago
        Anonymous

        At your consumption rate, a cheap $20 one is fine. So unless you're an absolute dipshit or hipster homosexual, there's no need to waste money on a fancy cooker.

        it doesn't have to be that exact model of zojirishi but make sure whatever you buy is at least from zojirushi

        all the other brands are dogshit

        t. Zojirushi salesman

      • 3 weeks ago
        Anonymous

        it's a machine that cooks rice kinda good. if you have the money I'd get the induction one because the regular model takes like 40+ minutes to cook white rice and over an hour to cook brown rice.

        if you don't have the money just cook rice in a pan or get some random one that looks good.

      • 3 weeks ago
        Anonymous

        At your consumption rate, a cheap $20 one is fine. So unless you're an absolute dipshit or hipster homosexual, there's no need to waste money on a fancy cooker.

        [...]
        t. Zojirushi salesman

        At 3+/times per week, a $250 rice cooker costs about $3 per use over 5 years. Over 10 years at 3x per week that's $1.50 per use.

        And if you eat rice 5x/week it only costs $1 per use after 1 year. And pennies per use going beyond that first year.

        Obviously it depends how much youre making rice, but 3x+ per week is easily in the territory where a $100-250 rice cooker makes sense.

        If you're eating rice less than once per week, then the $20 unit makes sense.

        • 3 weeks ago
          Anonymous

          Couldn’t imagine eating rice 5x a week.
          Doubt even the biggest weeaboo homosexual could manage that.

          • 3 weeks ago
            Anonymous

            You realize people eat rice every single day in some parts of the would... Right?

            Not even just everyday, sometimes you'll make a batch of rice for breakfast, pack the leftover rice for lunch, then get home and start another batch of rice for dinner (leftover rice gets used for fried rice)

            • 3 weeks ago
              Anonymous

              I've heard people say many times that a greeting in some asian countries is literally translated as "have you eaten rice yet" but somehow no one ever dropped the trivia that in Japan, the words for breakfast lunch and dinner is literally like, morning rice, afternoon rice, evening rice.

              • 3 weeks ago
                Anonymous

                Sorry I didn't finish my thought, I was going to say I only evebtually found out after trying to learn Japanese on duolingo and realizing what it said was dinner clearly had the word rice in it.

          • 3 weeks ago
            Anonymous

            You have autism.

          • 3 weeks ago
            Anonymous

            just cook your rice on a normal pot instead of wasting money on this stuff.

            Welcome to latin america, gringo.

          • 3 weeks ago
            Anonymous

            when you have a nice rice cooker, it's really easy to incorporate rice into your everyday diet.

            I went from eating no rice at all to a bowl for breakfast and a bowl for dinner.
            I make 3 cups of rice, and then it's on keep warm until I finish it, and if tastes as good on day 3 as it does fresh.

            >t. Cuckoo 150 dollar rice cooker I got for 70.
            I might try one of those 300 dollar ones but I dunno how much better it can get.

            • 3 weeks ago
              Anonymous

              >I might try one of those 300 dollar ones but I dunno how much better it can get.
              kek like nostradamus i am. You should save up for that $1000 model, it has touch sensitive buttons!

              • 3 weeks ago
                Anonymous

                I work, anon.
                the money I make is for spending, and I can't take it with me.

              • 3 weeks ago
                Anonymous

                Btw eating 3 day old rice is disgusting imo.

              • 3 weeks ago
                Anonymous

                that's just, like, your opinion, man

              • 3 weeks ago
                Anonymous

                That fresh rice it makes must tastes terrible if it tastes exactly the same as 3 day old one.

              • 3 weeks ago
                Anonymous

                it must, must it?
                just because you need it to?

              • 3 weeks ago
                Anonymous

                Imagine eating 3 day old rice on day 1! And having to pay top dollar for that pleasure! Must be nice!

              • 3 weeks ago
                Anonymous

                you've run out of steam, kek.
                take care man, have a nice day.

              • 3 weeks ago
                Anonymous

                Btw i am actually asian and everybody here owns a rice cooker but nobody eats 3 day old rice. Its unthinkable. The longest theyll go is to have last nights left over rice for breakfast, but no longer.

              • 3 weeks ago
                Anonymous

                Newest zojis have 36-48 hour keep warm modes.

              • 3 weeks ago
                Anonymous

                Even if everyone in asia had top of the line rice cooker they still wouldnt eat 3 day old rice.
                Some people (me included), when theres some rice left in the pot and we plan to eat it as left over for the next meal, will unplug the rice cooker. I dont know about other people but i find rice thats been on kept hot for hours to be gross and i prefer to eat it cold. Thats how its been done for thousands of years and im fine with it and prefer it.

              • 3 weeks ago
                Anonymous

                it seems like a lot of boards have that one moderately expensive product that the 18yos don't have the money or space for, so no one can have one.
                on Culinaly it's macbooks/tablets, on Culinaly it's ereaders, I'm sure /ic/ hates Intuos or Wacom or whatever.

                not to mention all the tards that misinterpret stoicism with asceticism, and think you're not supposed to have anything you actually like.

              • 3 weeks ago
                Anonymous

                meant for

                https://i.imgur.com/0CvWW1D.jpeg

                >It's 2024 and there are still homosexuals on Culinaly creaming themselves over an overpriced meme zojirushi
                It's a fricking rice cooker
                I don't see you homosexuals waging wars over toasters and sandwich makers

              • 3 weeks ago
                Anonymous

                It's more when the morons try to justify a purchase like this as though it's some great economic boon for them. Sure, get one. It won't hurt me if it does hurt you financially. That said, it's still a bad idea for a lot of people who post here. The cheap ones work just fine. Sure, they don't have all the cool features, but they do the job. Don't frick up your finances and you can afford one easily enough soon enough.

              • 3 weeks ago
                Anonymous

                >but nobody eats 3 day old rice. Its unthinkable
                sorry, but i know for a fact this is simply not true.

              • 3 weeks ago
                Anonymous

                people with disposable income spend it, correct.

              • 3 weeks ago
                Anonymous

                Btw eating 3 day old rice is disgusting imo.

                That fresh rice it makes must tastes terrible if it tastes exactly the same as 3 day old one.

                Imagine eating 3 day old rice on day 1! And having to pay top dollar for that pleasure! Must be nice!

                cope

          • 3 weeks ago
            Anonymous

            chicken and rice is the quintessential body builder fuel.

            • 3 weeks ago
              Anonymous

              accurate

              • 3 weeks ago
                Anonymous
          • 2 weeks ago
            Anonymous

            I eat rice almost 4 times a week and live in the south. It's mashed potatoes of side rice the other side has to be veg or fruit otherwise what am I doing with my life.

        • 3 weeks ago
          Anonymous

          Neat I guess, but still I'm kinda halted on the price. The amount of rice I cook is like 4 cups after cooking.

          https://i.imgur.com/0CvWW1D.jpeg

          >It's 2024 and there are still homosexuals on Culinaly creaming themselves over an overpriced meme zojirushi
          It's a fricking rice cooker
          I don't see you homosexuals waging wars over toasters and sandwich makers

          This one looks neat, if not expensive ill prob just scoop this

          Couldn’t imagine eating rice 5x a week.
          Doubt even the biggest weeaboo homosexual could manage that.

          I'm hispanic and where we're from, we are raised on white rice. It's not an asian thing dude.

          • 3 weeks ago
            Anonymous

            My family's been using that stainless Khind cooker for over a decade and counting by this point, no issues whatsoever
            I think Khind is a Malaysian native brand though, even if I hear they sell their appliances overseas too

        • 3 weeks ago
          Anonymous

          This is one of the most autistic, pseudo-intellectual posts I've ever read on/ck/.

          • 3 weeks ago
            Anonymous

            >figuring out cost-per-use is pseudo-intellectual
            Honestly surprised you have enough mental function to write out a multi-clausal sentence like that. How poor are you that the idea of figuring out the cost-utility of something is autism?

            • 3 weeks ago
              Anonymous

              1. You trying to calculate the cost per use of a kitchen appliance is absolutely USDA-Prime autism. I bet you probably also calculated the cost of opening your fridge door and boiling water on your stove or in an electric kettle.

              2. Your math isn't even correct. Assuming Op makes rice only once a week and eats 3 servings of it like he had said, that's 52 times in a year / 260 times in 5 years. Therefore a $250 appliance used over 260 times over 5 years would be $0.96 per use. And more frequent usages above once a week would yield an even lower cost per use number. And yet somehow you managed to calculate $3 per use.

              3. Given that Op already has a $20 cooker, if we apply same math, that's only $0.07 per use vs the $0.96 of the Zojirushi that you're trying to shill... a savings of almost 14x. And yet, you with your shit math of $3 per use over 5 years, still tried to justify that as a good deal.

              So not only are you autistic as frick, you're also moronic.

              • 3 weeks ago
                Anonymous

                >he can't even reply to the right person
                lol

                lmao even

              • 3 weeks ago
                Anonymous

                >>hurr durr look at me guys, I was only pretending to be moronic

              • 3 weeks ago
                Anonymous

                Now THIS is the most autistic post I've seen on this website

              • 3 weeks ago
                Anonymous

                It's absolutely worth calculating the cost-per-use of an appliance of questionable utility for most, and it's a quantifiable answer to the question "is it worth upgrading." Or perhaps you instead believe that
                >nah brah not worth
                >yeah dude totally worth
                Is the only way to answer such a question properly. Seriously, how much in savings do you have? It sounds like the concept of reasoning about money is foreign to you

              • 3 weeks ago
                Anonymous

                >calculating the cost-per-use of an appliance of questionable utility
                >appliance of questionable utility
                >questionable utility
                If you need to crunch numbers for an appliance that you're rarely gonna use, then you have no reason to upgrade in the first place unless you either want to just splurge or you need it to do a very specific or hard-to-replicate task. Is the concept of cost-benefit analysis so foreign to you that you have to pull out a calculator everytime you're confronted with a situation whose answer is so blatantly obvious?

              • 3 weeks ago
                Anonymous

                People digging at you are right.
                Not only is your math fricked, if you have to go into that kind of depth for an under $500 purchase that not only saves marginal time (acting as though all of the time cooking rice is active cooking is idiotic, so you're only really saving the time when you put the rice on and have to leave the vicinity in such a manner that leaving it on the stove is a bad idea+possibly reheat time-cleaning differential, so maybe a couple of hours over a year for most people), but also the fact that the primary function is perfectly well served by $20-30 versions.

                Buy the cheap one if it's something that will somewhat help you, then save your $$$ until the purchase doesn't stress your budget.

                Additionally, you're not valuing time. $/use is only a sensible metric if you have a dollar amount for your time and effort. Something costing say $3/use is nonsensical in a vacuum. If it's saving you $5 of time and effort (for a net +$2), then it's a good investment. If it's saving you $1/of time and effort, then that's a loss of $4/use and it's a poor investment. To better visualize it, if there were a coin slot on there, would you be willing to put in $3 every time you used it until you hit the purchase price? Really though, since you're spending all the money now, you can't even use that $3 figure going forward because of the time value of money so you have to offset future discounting.

                This is all a shitton more mental effort than any purchase of this nature deserves. This is what you should be doing for things in the thousands. If you want to do even ok with money, you're not even considering purchasing anything where you're tempted to do this at such a small dollar amount for anything with competent substitutions at 10% the price.

              • 3 weeks ago
                Anonymous

                I'm not the guy that did the math

              • 3 weeks ago
                Anonymous
              • 3 weeks ago
                Anonymous

                The people saying the rice cooker can cook better than doing it on a stove are just assuming since how would they know? They dont know how to do it with a pot. Yes maybe they tried once or twice and made mushy or al dente rice and concluded that its impossible. But remember that sushi masters before they are allowed to even touch the fish, spent 10 years just cooking rice! The philistines on Culinaly dont have that kind of experience and refinement. How would they know what good rice tastes like to give an opinion?
                I myself has spent the last 5 years or so honing my skills on the stove top. The difference is i dont do it everyday like the masters so i am still far from their level. Still i am confident i am better than all the simpleton on here who can only CONSOOM.
                I might even write a book about it someday.

                cope and inhale more of those stove fumes boy

              • 3 weeks ago
                Anonymous

                Your $250 model will never cook as well as the $500 one. Better ask mr Shekelberg for that raise!

              • 3 weeks ago
                Anonymous

                I had to upgrade my $20 rice cooker to my saucepan during a move

                Induction range (cringe I know)

        • 3 weeks ago
          Anonymous

          why don't you compare cost per use for a $20 rice cooker and see how superior it is then?

        • 3 weeks ago
          Anonymous

          this, ironically, proves why you should never go for zojirushi unless you know frick all about cooking.
          Rice dishes tend to be on the cheaper side due to rice itself being dirt cheap. By your own reasoning and calculations, using a 'rushi at 3 times per week means you're probably increasing the price of making your own rice fivefold at best.

          Ironically, the best min-maxxing techniques requires using the most basic of rice-cookers and a precise understanding of the water-to-rice ratio required for the type of rice you're using and how much starch you're rinsing off. All you need is a heating resistance that stops when it reaches temperatures upwards of 100°C. Anything else is redundant -for rice.

          but the real reason why chinks and japs use advanced rice cookers is not because they inhale insane quantities of rice (they do, but it's usually takeout or outside, so in the end they don't make much rice at home and they'd rather make a huge batch and use the leftovers the next day) because they actually use rice cookers for everything from baking bread to cooking steak in a manner very similar to sous-vide, as well as steaming vegetables. The zojirushi being multifunctional helps a lot with that, and is more of a thermomix in that regard.

          The only reason I could see someone buy a rice cooker, even a cheap one, is if they only have a 2-stove setup and don't necessarily want to have to juggle with them when a rice cooker can cook rice/potatoes safely without any oversight and save you a hot plate.

          >t. lived in Taiwan and Japan for years with several gfs, all with the exact same rice cooker addiction

        • 3 weeks ago
          Anonymous

          >At 3+/times per week, a $250 rice cooker costs about $3 per use over 5 years
          Check your math.

        • 3 weeks ago
          Anonymous

          This and also I can tell you in a decade of consuming Culinaly's homosexualry on this topic there are two widely accepted price points for S-tier rice cookers.
          >The $20 special
          >The $200 Zojirushi
          ymmv but this is what the board consensus has been. With everyone trolling the other side while agreeing that everything in between is absolute dogshit.

          • 3 weeks ago
            Anonymous

            Oh, yeah. And then there's the use-a-pot homosexuals who can't figure out why we use toasters. But they're an outlier in this discussion.

        • 2 weeks ago
          Anonymous

          >costs about $3 per use
          You know that's enough to justify abandoning rice right. If I cut out the trash carbs and went straight to stir fry veggies it'd be healthier, cheaper and probably tastier.

      • 3 weeks ago
        Anonymous

        any instantpot will cook standard short med or long grain rice in 4-6 minutes at high pressure at the same quality as the best "rice cookers" (which have pressure and infrared).

        it doesn't have to be that exact model of zojirishi but make sure whatever you buy is at least from zojirushi

        all the other brands are dogshit

        would buy a tatung over zojirushi every time. if price is identical still tatung.

        • 3 weeks ago
          Anonymous

          >any instantpot will cook standard short med or long grain rice in 4-6 minutes at high pressure at the same quality as the best "rice cookers" (which have pressure and infrared).
          Only tastelets that can't discern texture variance believe this.

          Compare instapot rice directly to zoji rice, especially when using short grain japonica rice. If you ACTUALLY think the results are identical you should get your head checked.

          • 3 weeks ago
            Anonymous

            he doesn't have a rice cooker.

          • 3 weeks ago
            Anonymous

            the zoj commercial cooker that (non-sushi) jap restaurant rice comes out of is just a 20 cup instant pot with 1 button. all standard varieties taste excellent from this machine. cooking glorious nippon 1000 variety rice with unique characteristics is another story.

            >would buy a tatung over zojirushi every time. if price is identical still tatung.
            Whys that?

            built like a brick shithouse. people in taiwan are still cooking with units from the 70s. you can also just cook soups, stews, extend it into a steamer.

            • 3 weeks ago
              Anonymous

              the black and red $700 rice cooker is hardly an uncommon site at japanese restaurants.

        • 3 weeks ago
          Anonymous

          >would buy a tatung over zojirushi every time. if price is identical still tatung.
          Whys that?

          • 3 weeks ago
            Anonymous

            Because he is autistic and hates nonstick with a passion.

            Tatung features are dogshit, the only thing they do is a stainless steel inner bowl which is not worth the price when everything else about it is identical to a $15 rice cooker. I'd rather have a zojirushi or Cuckoo with tons of modern features.

            • 3 weeks ago
              Anonymous

              >tons of modern features.
              like what?

              • 3 weeks ago
                Anonymous

                Different types of rice, rice porridge, bread or cake, oatmeal, etc.

                the zoj commercial cooker that (non-sushi) jap restaurant rice comes out of is just a 20 cup instant pot with 1 button. all standard varieties taste excellent from this machine. cooking glorious nippon 1000 variety rice with unique characteristics is another story.

                [...]
                built like a brick shithouse. people in taiwan are still cooking with units from the 70s. you can also just cook soups, stews, extend it into a steamer.

                No they've got high end commercial units in Japan that are far more than just a single button no-frills rice cooker. Pic related.

              • 3 weeks ago
                Anonymous

                you're right, i was ignorant

                i use non-stick daily btw

              • 3 weeks ago
                Anonymous

                Yup, they're just not imported to the US normally as the market for commercial high-end rice cookers isn't exactly massive in the US. Not to mention the regulatory approval and translation work they'd need to do.

        • 3 weeks ago
          Anonymous

          The worst thing about Tatung is that it's not even an overengineered piece of crap, it's just a basic piece of crap with a zojirushi price tag on it. They're like the newer lenovo thinkpads.

          Unless you're in taiwan and you're getting it at a yard sale/discount like everybody else, you're a dumbfrick and you deserve to get your money stolen.

          • 3 weeks ago
            Anonymous

            have a snack, anon. your blood sugar is low.

    • 2 weeks ago
      Anonymous

      how do I do pot cooked rice without it being sticky and starchy? I can never get it right

      • 2 weeks ago
        Anonymous

        wash it 5-6 times in a sieve til the water is clear. Use less water, don't salt it. Cook completely covered on the lowest heat for 20 minutes.

        • 2 weeks ago
          Anonymous

          easier to just use the stove

  2. 3 weeks ago
    Anonymous

    it doesn't have to be that exact model of zojirishi but make sure whatever you buy is at least from zojirushi

    all the other brands are dogshit

  3. 3 weeks ago
    Anonymous

    >It's 2024 and there are still homosexuals on Culinaly creaming themselves over an overpriced meme zojirushi
    It's a fricking rice cooker
    I don't see you homosexuals waging wars over toasters and sandwich makers

    • 3 weeks ago
      Anonymous

      >I don't see you homosexuals waging wars over toasters
      that's because nobody makes good toasters anymore.
      if you want a good one you have to find a vintage Sunbeam and put a modern three-prong power cord on it.

    • 2 weeks ago
      Anonymous

      why do the mum and dad look like siblings

    • 2 weeks ago
      Anonymous

      https://i.imgur.com/z95rphW.jpeg

      >I don't see you homosexuals waging wars over toasters
      that's because nobody makes good toasters anymore.
      if you want a good one you have to find a vintage Sunbeam and put a modern three-prong power cord on it.

      toasters are for gays anyway. It's much better to slap the bread butter side down on a pan.

  4. 3 weeks ago
    Anonymous

    Whats the best rice cooker if I just want to have a cook/keep warm function?

  5. 3 weeks ago
    Anonymous

    >spend $300 on induction zojirushi at start of covid
    >it works ok i guess
    >gf scratches up bowl with metal tools over time bc women are moronic
    >go to order replacement bowl
    >model changed ever so slightly, bowl doesnt exist any more

    it still works ok but i find myself using a pot sometimes anyway because it takes half the time for the same result

    for the price, i wouldve expected available replacement parts and i dont think its worth it if you have any other kitchen purchases the money could go towards

    • 3 weeks ago
      Anonymous

      What model?

      They have replacement bowls for almost all the models from the last 10-15 years. If its sold out you can try emailing them and they can try to get one for you.

      • 3 weeks ago
        Anonymous

        >$80 for a thin metal bowl
        same shit happened with my air fryer basket and the replacement is like $50 minimum which is like 80% what the entire air fryer already costs

        • 3 weeks ago
          Anonymous

          $80 for a part on a $250-300 machine that only needs to be replaced when you do something stupid, or after ~5-10 years of use (depending on your use patterns) isn't really that big of a deal to me.

          I went ahead and planned ahead and simply bought a replacement bowl when i ordered my rice cooker, so i would have one on hand when it does eventually wear out and I don't need to worry about them not making them anymore since I already have it.

    • 3 weeks ago
      Anonymous

      https://i.imgur.com/lMeU105.jpeg

      What model?

      They have replacement bowls for almost all the models from the last 10-15 years. If its sold out you can try emailing them and they can try to get one for you.

      yea being able to get a replacement bowl was a big reason i spent extra for a nice machine. i'm pretty certain anon who couldn't get one is doing it wrong, not to mention a jackass for thinking that his gf is dumb because she's a woman and not just because she's dumb. that said, we have the one OP posted and it gets used a lot and the bowl looks brand new after at least 3 years of use.

      • 2 weeks ago
        Anonymous

        Every woman has as least 1 catastrophic gap in what men expect to be common knowledge, whether it's metal utensils on rice cooker bowls, what the moon is, how a credit card works, whether ww2 or the civil war happened first, etc

        • 2 weeks ago
          Anonymous

          >what the moon is
          one girl i know with university and shit suddenly when we were walking to the village nearby noticed that the moon could be seen at day...
          And she spends all the summer in the rural, she was not all year in the city. was a very what the hell moment

        • 2 weeks ago
          Anonymous

          >whether ww2 or the civil war happened first
          I honestly had to think about this one

    • 3 weeks ago
      Anonymous

      >>gf scratches up bowl with metal tools over time bc women are moronic
      My cousin scratched it all up with a steel wool. Why are women so incompetent in the kitchen nowadays?

      • 3 weeks ago
        Anonymous

        Feminism "promoted" women out of kitchens and home economics in general and generations of knowledge was destroyed

        • 3 weeks ago
          Anonymous

          daily reminder that if the women in your life are vapid, dumb, or otherwise useless, that solely reflects poorly on you. i'm sorry if you find yourself surrounded by morons but like attracts like.

      • 3 weeks ago
        Anonymous

        Women don't figure things out, they need direct instruction to learn and older generations are providing less of that as time goes on

  6. 3 weeks ago
    Anonymous

    I searched for a rice cooker with stainless steel pot and found this
    https://yunhai.shop/collections/tatung-6-cup-accessories-and-replacement-parts/products/6-cup-electric-rice-cooker-and-steamer-pea-green

    Anyone used it? First time ive heard of it. Seems pretty cool. Its technically a double boiler/steamer but can also cook rice.

    • 3 weeks ago
      Anonymous

      If it has a stainless steel pot, isn't paper thin, and isn't made from some unknown backyard heavy metals ridden foundry, then it'll do its job
      Just note that stainless steel pots take slightly longer to heat up, so I just nuke a soup mug's worth of water in the microwave as I measure and rinse the rice

      • 3 weeks ago
        Anonymous

        Apparently its been made since the 60s. Watched a review on youtube and a woman used her for 25 years before it started having problems.

    • 2 weeks ago
      Anonymous

      Just use an instant pot, that's what I make rice in. Best rice I've ever eaten too, stainless steel pot, and as a bonus it makes brown rice and wild rice in half an hour instead of 3+ hours.

  7. 3 weeks ago
    Anonymous

    I'm drunk right now and I just realised that those things are designed to look like cute pigs.

    • 3 weeks ago
      Anonymous

      delete this

    • 3 weeks ago
      Anonymous

      https://i.imgur.com/P07cR1n.jpeg

      delete this

      • 2 weeks ago
        Anonymous

        keck

    • 2 weeks ago
      Anonymous

      >cute pigs

  8. 3 weeks ago
    Anonymous

    I have one and it's exceptional. I make rice 4-5 times a week so it's worth it to me. If putting rice on isn't step one to 99% of your meals, I wouldn't get it and would stick with a cheaper one. It has a large footprint too, which may make it even more annoying if you're limited on space.

  9. 3 weeks ago
    Anonymous

    would it be worth it if someone wants to do more than just the basic white or brown rice?

    • 3 weeks ago
      Anonymous

      Its ability to cook various grains is probably its main benefit outside of being sturdy enough that you can take it for granted for a decades.

  10. 3 weeks ago
    Anonymous

    i love it. my brother bought one and he loves it too. i would say if you are only cooking long or medium grain rice it might not be worth it, but for short grain rice it is. also it'll keep your rice warm without drying out for a loooong time. i've had leftover rice for breakfast before. if you're going to use it a lot and you have the money it's a nice appliance to have. if you're not going to use it often or if you don't have the money to blow on fancy crap you don't necessarily need, just stick with your cheapo.

  11. 3 weeks ago
    Anonymous

    i bought a "Yum Asia Panda Mini Rice Cooker" a year and a half ago for £100, i use it 3-5 times a week and a housemate potentially about 2-3 on top. never used any other function on it, might do one day. but its a solid item. sure cooking on the stovetop is easy but you just cant beat whacking the rice on and being able to frick off for hours at a time without ruining it

  12. 3 weeks ago
    Anonymous

    Just get a pot. You don't need to schedule your rice cooking. It's OK to spend time for cooking.

    • 3 weeks ago
      Anonymous

      For a staple like rice, it's better to just have it be a hands off experience.

    • 3 weeks ago
      Anonymous

      You "spend time" hovering over a pot of rice (once a month), I trust my appliances to make me a perfect batch (every day of the week) while I do much more important tasks.

      • 3 weeks ago
        Anonymous

        >much more important tasks
        Like what?

        For a staple like rice, it's better to just have it be a hands off experience.

        What do you mean? Just put rice in a boiling water and wait amount of minutes it says on the package. You don't have to babysit it.

        • 3 weeks ago
          Anonymous

          >and wait amount of minutes it says on the package
          The package says use a rice cooker and the manufacturer's recommended settings.

          • 3 weeks ago
            Anonymous

            Japan? There's no saving you then. You guys fall for all sorts of marketing.

  13. 3 weeks ago
    Anonymous

    bought this at costco works per4fect, wouldn't spend more.

  14. 3 weeks ago
    Anonymous
  15. 3 weeks ago
    Anonymous

    I want to get one for weeaboo aesthetics but i already have one of those 7 in 1 crock pot things that i use almost exclusively for rice and have zero reason to use anything else.

    • 2 weeks ago
      Anonymous

      Only problem with crock pot is the cleaning but yeah they are good alternatives.

      • 2 weeks ago
        Anonymous

        I want to get one for weeaboo aesthetics but i already have one of those 7 in 1 crock pot things that i use almost exclusively for rice and have zero reason to use anything else.

        if the zojirushis are way easier to clean that seems like a big advantage honestly

  16. 3 weeks ago
    Anonymous

    zojirushi is old news
    cuckoo has surpassed it

    • 3 weeks ago
      Anonymous

      Cuckoo doesn't have any models that approach what zoji offers in japan.

      Also Zoji JUST refreshed their entire north American lineup in the last few months and they're phasing out the older models slowly as stock dwindles.

      • 3 weeks ago
        Anonymous

        well played
        but i want you to know that in the end, cuckoo will win this arms race
        just wait

        • 3 weeks ago
          Anonymous

          Good luck next time asiatic

        • 3 weeks ago
          Anonymous

          How many companies does cuckoo compete with in Korea?
          Zojirushi competes with Tiger, Panasonic, Hitachi, Toshiba, and Mitsubishi

    • 3 weeks ago
      Anonymous

      how did they surpass it? i like the way cuckoos look.

  17. 3 weeks ago
    Anonymous

    It’s incredible how much spergs hate rice cookers. No other appliance generates this level of seethe.

    • 3 weeks ago
      Anonymous

      It's honestly hilarious
      Seething about rice cookers and proclaiming that stovetop is superior (it's neither superior nor inferior) is basically the equivalent of "nooooo you can't use a toaster to conveniently toast your bread, you need to whip out your cast iron pan to heat two slices of bread nooooo"

  18. 3 weeks ago
    Anonymous

    I got mine from a goodwill a couple years ago for $20 because the people working there didn't realize it was worth a lot more (which would prompt them to put it on the online auction site). As someone who has used a regular pot or a $40 walmart slow/rice cooker their entire life, it definitely cooks the rice a lot better.

  19. 3 weeks ago
    Anonymous

    Wait until pic goes on sale, say $130-140, and buy it. It cooks everything well including rice. Not worth full list.

  20. 3 weeks ago
    Anonymous

    is Culinaly incapable of cooking rice in a regular saucepan?
    its the easiest shit in the world yo

    • 3 weeks ago
      Anonymous

      yeah let me stand in front of my stove for 30 minutes instead of pressing a button and walking away

      • 3 weeks ago
        Anonymous

        >staring at the pan like a moron instead of preparing other shit on the meantime or just knowing the timings
        lol
        lmao even

  21. 3 weeks ago
    Anonymous

    I've put some rice on to cook in the cooker but in the water I put left over beef flavouring from a noodle cake, I ended up having to add extra water to be able to mix all the flavoring in but let's see how this turns out, I set it to quick cook instead of the standard white rice setting

    • 3 weeks ago
      Anonymous

      Alright it's nice but you wouldn't want to eat a lot of it at once, I will try dulling the intensity a bit with some other flavors

      • 3 weeks ago
        Anonymous

        Alright tomato sauce works but it maybe works too well, soy sauce makes it worse but your best bet is soy sauce combined with tomato sauce
        or probably even better just have it plain but in small quantities

  22. 3 weeks ago
    Anonymous

    The people saying the rice cooker can cook better than doing it on a stove are just assuming since how would they know? They dont know how to do it with a pot. Yes maybe they tried once or twice and made mushy or al dente rice and concluded that its impossible. But remember that sushi masters before they are allowed to even touch the fish, spent 10 years just cooking rice! The philistines on Culinaly dont have that kind of experience and refinement. How would they know what good rice tastes like to give an opinion?
    I myself has spent the last 5 years or so honing my skills on the stove top. The difference is i dont do it everyday like the masters so i am still far from their level. Still i am confident i am better than all the simpleton on here who can only CONSOOM.
    I might even write a book about it someday.

  23. 3 weeks ago
    Anonymous

    >place stainless steel pot on scale
    >weigh up desired amount of rice in pot
    >weigh up correct amount of water in pot (1.5 times the weight of the rice)
    >add salt
    >put lid on
    >get it to a boil
    >turn the heat to low
    >wait 20 minutes and do the rest of your cooking
    >perfect rice everytime

    The only thing these rice cookers do is turn the heat down once it reaches a boil. Otherwise the steps are exactly the same for basic pot method and advanced rice cooker.

    • 3 weeks ago
      Anonymous

      bad methodology

  24. 3 weeks ago
    Anonymous

    I know everyone's going to flip their foreskins but as someone who has owned a few rice cookers and even perfected my stovetop technique, this fricking thing is easily the best AND easiest rice maker out of all of them. Perfect rice every time, never burns at the bottom, only costs like $8 and t doubles as a storage/tupperware/microwave container.

    I'm just not going back, not buying a shitty unitasker appliance that costs more money and takes up space again.

    • 3 weeks ago
      Anonymous

      >microwaving plastic

      • 3 weeks ago
        Anonymous

        It's high quality and designed to be microwove anon, it's perfectly safe

  25. 3 weeks ago
    Anonymous

    I just use this recipe from ThatDudeCanCook for a perfect rice with no need for a dedicated rice cooker:

    the tin foil seal is not even necessary btw

    • 3 weeks ago
      Anonymous

      >5 minutes on the boil
      >10 minutes on low heat
      >10 minutes with heat off
      The point of rice cookers has never been to make "perfect rice". That title is clickbait, he knows it, and you should know it.

      The point of a rice cooker is that it's a fire and forget device. You wash your rice, put the right ratio of rice to water depending on the type of rice you've got, and you let the rice cooker do its job until its sensor detect that the bowl gets too hot, meaning the water was boiled off.

      OF COURSE a pot on a stove offers you the most control over your rice. You can put a lid, take it off, steam your rice and/or boil it but at the end of the day you still need an extra pot on the stove and you watching over it. It's not like they didn't know about steamed rice before rice cookers existed.

      On the other hand, if you happen to live in a household that only has one portable wok/induction stove (common in Asia, for students, young couples, roommates, or single morons), that you just came home at 9pm and all you want is to take a shower after being repeatedly raped by your boss (figuratively and/or literally), you don't really give a frick about whether your rice is "perfect", you just want it along whatever slop you've bought from the nearby 7/11.

      I tend to do some meal prep during the week end so I don't have to bother with dinner. I just plop whatever protein i've made during the week end in the microwave, get the rice cooker going, and by the time i hit the shower i've got a perfectly decent meal awaiting me without me having to worry about burning anything. Besides, tweaking your rice to water ratio and tailoring perfectly to your type of rice can achieve results so close to that video that I don't even get the point of either buying a zoji or doing what that guy does.

  26. 3 weeks ago
    Anonymous

    you can't just make these blanket fricking statements, you don't speak for anyone.
    >I totally don't care, but here's a scenario I literally just made up
    no one, not a single living human, is putting themselves out financially in order to have a rice cooker.

    you fricking weasel.

  27. 3 weeks ago
    Anonymous

    old faithful. good enough for m asian mom to use for 10+yrs, good enough for me

  28. 3 weeks ago
    Anonymous

    the $20 works almost as well, except.it tends to overcook the rice in the bottom and make it sick

  29. 3 weeks ago
    Anonymous

    I just bought a Neuro Fuzzy, what am I in for if I also only used pots and cheapo wallyworld cookers?

    • 3 weeks ago
      Anonymous

      Make sure you buy decent rice. No point getting a $200 rice cooker just to put $2 bags of rice in it.

      • 3 weeks ago
        Anonymous

        agree

  30. 3 weeks ago
    Anonymous

    the stovetop works just fine if have the 80 IQ required to measure 2 quantities and set a timer.
    I know that's a lot to ask.

  31. 3 weeks ago
    Anonymous

    How are you supposed to clean a rice cooker? I hate making and having rice because it's so tedious. Rice gets stuck to the bottom no matter what, and trying to clear that out without ruining the lining with steel wool or getting puffed up rice down the drain causing clogs is a nightmare.

    • 3 weeks ago
      Anonymous

      lol wut

      i cook rice

      when im done eating the rice I turn it off and let it sit for 10-20 minutes with the lid open to cool the rice before putting it into a bag and throwing it in my fridge for fried rice later.

      Then I just use warm water and a soft sponge to remove any rice starch residue remaining in the bowl.

      Takes like 1-3 minutes of actual "cleaning"

      • 3 weeks ago
        Anonymous

        I have actual rice sticking to the bottom, and the only way to get it off without risking scraping off the "non-stick" shit is to let it soak. It's a simple cooker with no control besides cook vs keep warm.

        • 3 weeks ago
          Anonymous

          Ahh, I don't have those issues, I have an IH+Micom Zojirushi.

      • 2 weeks ago
        Anonymous

        >i cook

    • 3 weeks ago
      Anonymous

      Clean? Just make more rice in there, problem solved.

  32. 3 weeks ago
    Anonymous

    I got your pic related off of ebay for like $64 in 2018. totally worth it. I cook rice about 4 times a week though. Its very nice to set it up before work and come home to half my meal done.

  33. 3 weeks ago
    Anonymous

    Who eats so much rice they need a dedicated machine to cook it? Just throw that shit on the stove or in the microwave.

  34. 3 weeks ago
    Anonymous

    I like mine but am I supposed to add more water than usual when I add seasoning? Last time I assumed the dryness was because I didn't add enough water for the chicken I cooked in it, but this time I only used goya sazon and it still came out dry. When I do jasmine rice it comes out fine so I know it's not the cooker's fault.

  35. 3 weeks ago
    Anonymous

    Zojis are really great if you make rice on the regular and last fricking forever. Mine is going on 25 years, still works like new. If you don't make rice that much something cheaper is fine.

  36. 3 weeks ago
    Anonymous

    been using pic related for years and still makes perfect rice every time. any rice cooker over $30 is consoomer weeb bullshit

    • 3 weeks ago
      Anonymous

      I have a similar model from the same company. That's the one rice always sticks to the bottom in.

    • 2 weeks ago
      Anonymous

      I have a similar model from the same company. That's the one rice always sticks to the bottom in.

      This is more of less the free one I got but even a lesser known brand. Its great. I think you're doing something wrong if the rice is sticking.. I can let mine sit forever on warm and no stick. Left it all day and just got a thin 2 grain layer of crunch at most. You sure you got enough water, dude?

  37. 3 weeks ago
    Anonymous

    gf uses a cheap rice cooker but always fills it up to the top with water and boils everything in it for like an hour

  38. 3 weeks ago
    Anonymous

    I was talking mad shit about rice cookers until I found one at the thrifty.
    you all were right, the quality/effort ratio renders all other methods obselete, except in terms of price, which can be mitigated somewhat.

    I won't eat my hat, but my words, absolutely.

  39. 3 weeks ago
    Anonymous

    >I want to upgrade my small $20 walmart one that works pretty well already
    Why do you want to "upgrade" a thing that is already doing its job? It's a rice cooker, what difference do you think it’s going to make?

  40. 3 weeks ago
    Anonymous

    My $20 rice cooker always works perfectly too, but I still just make rice in a pot most of the time. Really don't understand the need to acquire so much tech for such a simple task.

    • 3 weeks ago
      Anonymous

      More heat for your rice and less heat for the rest of your house.

  41. 3 weeks ago
    Anonymous

    >my $20 toaster always works too, but I still use my oven to make toast
    every fricking time.

    • 3 weeks ago
      Anonymous

      Yeah I don't see the problem with that. I have a toaster but regularly make toast in a pan

  42. 2 weeks ago
    Anonymous
    • 2 weeks ago
      Anonymous

      >hieroglyphics

      ?si=6WZnURWSbfay6lG8

    • 2 weeks ago
      Anonymous

      >NW-PH10E8-BZ

      12 year old Panasonic rice cooker vs.

      Husband 5:11
      Panasonic: sweet wins
      Zojirushi: dry texture

      Wife 6:26
      Panasonic: rice is firm and fresh wins
      Zojirushi: Rice is falling apart

      Friend 8:11
      Zojirushi wins

      Mother 9:06
      Panasonic wins

      Father 9:06
      Draw

      • 2 weeks ago
        Anonymous

        Notice that everyone used to the 12 years taste says it won, while the friend who is not used to the 12 year taste says the zoji won. Reading the comments it seems like they've changed their mind after using it for a while.

  43. 2 weeks ago
    Anonymous

    I just bought one, price was completely insane. These things are legitimately about 10x the price of the cheapest rice cookers

    I'm mostly hoping that it'll cook medium and short grain rice to the ideal texture without having to wash the rice

    And also I'm hoping that takikomi gohan comes out really good in it

    I'll come back after doing some testing

    • 2 weeks ago
      Anonymous

      >without having to wash the rice
      Lol

      Buy Musenmai (rinse free) rice if that's what you want. The rice cooker won't help you.

      • 2 weeks ago
        Anonymous

        man I hate washing rice
        I'd get musenmai if it was around, I don't live in Japan rn

        • 2 weeks ago
          Anonymous

          Just your rice in a fine mesh strainer and run water through it for 2-3 minutes while using your hand to agitate the rice grains.
          It's barely any effort.

    • 2 weeks ago
      Anonymous

      Okay I tried doing a really basic cook of 2 gou (I assume this is what the size of the cup that came with it is, it says 180mL in the manual which is about the right volume for a gou) medium grain white rice with nothing but rice and water. Also I washed it pretty thoroughly, I'll try not washing it one of these days to see how that goes as well.

      It came out really nicely honestly. Medium grain calrose seems like it's almost good enough as a substitute for real short grain rice.

      I'll try takikomi gohan next, what are some easy ingredients I could be using there

      • 2 weeks ago
        Anonymous

        >I use terms like gou and gohan but I don't know how to flavor my rice
        the worst type of weeb.

        • 2 weeks ago
          Anonymous

          it's a japanese machine bro, even the text on it is japanese. Do you know what thread you're in? Not my fault the fricking cups are gous and not imperial cups

          • 2 weeks ago
            Anonymous

            >even the text on it is japanese
            Not if you buy a north American market one.

          • 2 weeks ago
            Anonymous

            Aren't the measurements just 100 grams/ml per serving

            • 2 weeks ago
              Anonymous

              my machine is all gou for some reason

            • 2 weeks ago
              Anonymous

              It's 150g roughly. I go be weight for maximum consistency and goodness of rice.

      • 2 weeks ago
        Anonymous

        tried a takikomi gohan with my 3 cup (gou) (0.54L) zojirushi

        realistically all I actually did was after washing 2 gou of rice and filling water up to the 2 gou line was dump a mini can of edamame that I had and chopped two onions into it, then added some soy sauce and aromatics.

        I was surprised that when it was finished it expanded a lot more than I was expecting and came right to the top of the bowl, so maybe 1 or 1.5gou would be better if I'm going to add many other ingredients next time since it's such a small machine. The rice came out nicely but the flavour was pretty mild. It's going to take some experimentation for me to see what actually works the best for doing takikomi and similar recipes in a zojirushi. Will try some oyster sauce next time, and it'll probably also be worth introducing some fats, like a sesame oil or something.

  44. 2 weeks ago
    Anonymous

    i have a 3 cup cooker that cost me 20 bucks and it makes rice (up to 3 cups!). not sure what all these fancy ones do

  45. 2 weeks ago
    Anonymous

    Why the frick are getting details on models so difficult

    There's someone selling a NS-LLH05-XA but I can't find any info about it anywhere

    • 2 weeks ago
      Anonymous

      >NS-LLH05
      I believe that is a version of the NS-LHC05 but instead of 120v - 60hz electrical it's made for 220-230V - 50/60hz

      They don't officially make models for Europe though so I'm not really sure where the NS-LLH05 is meant to be sold as it DOES have muti-language buttons which is rare as usually Zoji makes the models either Japanese OR English writing, not both.

      But yeah, look up the NS-LHC05 to see the manual and shit.

  46. 2 weeks ago
    Anonymous

    I just found out it was zou 像 (elephant) shirushi 印 (emblem)

    the romanization they chose is so misleading, everyone ends up pronouncing it completely crazy as a result

    • 2 weeks ago
      Anonymous

      Zōjirushi is the correct pronunciation for 象印, look up what rendaku is.

      • 2 weeks ago
        Anonymous

        not talking about the rendaku, I meant the wacky vowel phonemes they pick

        >像 (elephant)
        象desu
        像=statue

        wow I didn't even notice

        • 2 weeks ago
          Anonymous

          Any other romanisation system would wind up with an even less accurate pronunciation for English speakers. What would you even suggest? Zoozirusi?

          • 2 weeks ago
            Anonymous

            if you split the zou and the jirushi apart with a space or something I think anglophones would get closer to the mark
            I hear people say zowji - rooshy at the moment after all

            A joke way to trick an anglo into saying it as close to right as they could probably manage would be to spell it zor-jiddushi, since that would get closest to making them use the vowels they're supposed to use and the dd would trick them into doing an alveolar flap when speaking quickly which is the same phoneme as the らりるれろ consonant, but they'd still frick up the intonation and stress so you don't really win

            • 2 weeks ago
              Anonymous

              >zowji
              If "zow" rhymes with HOW, then this wouldn't happen anyway since the actual English name is Zojirushi, not Zoujirushi.
              If "zow" rhymes with HOE, then that's unavoidable for American/British English speakers since that's just how the vowel phoneme is pronounced, as a diphthong.
              >zor-jiddushi
              Zor wouldn't be accurate for any rhotic English speaker, the dd wouldn't be accurate for any non-American English speaker.
              At that point you may as well give up and just present the name as is. Ad hoc transcription schemes are subjective and suck ass 100% of the time.
              I get that there's a myth about Japanese phonetics being simple, but you realistically can't expect anyone, let alone English speakers, to pronounce foreign words perfectly.

              • 2 weeks ago
                Anonymous

                >At that point you may as well give up and just present the name as is.
                if there was an as-is to choose from then that would be great, but there's no such thing, unless you mean just giving up and not romanizing. If you mean hepburn or something you can't tell me anglos know what to do when e.g. they're presented with a letter that has a macron above it
                >realistically can't expect anyone, let alone English speakers, to pronounce foreign words perfectly.
                of course, but different romanization choices will still result in different pronunciation choice frequencies in the wild. If you did an experiment where you brought in thousands of English speakers and checked how they intuitively decided to pronounce loads of different romanized variations of a word, some of those romanizations would result in higher rates of those English speakers picking some phonemes over others. The romanizations are not all going to produce the same pronunciations all at the same frequency as every other romanization. If for some reason someone cared, they could empirically find a romanization that resulted in English speakers using whatever phonemes they're aiming for at a higher rate than the others. No-one would ever actually care enough to bother, but they could.

              • 2 weeks ago
                Anonymous

                >if there was an as-is to choose from then that would be great, but there's no such thing
                Actually there is. It's called choosing any of the romanisation schemes out there, because my point is that none of this shit matters because it is simply not possible to reproduce standard Japanese perfectly for every English speaker across all dialects.
                Here we're only talking about the English side of things, you'd have to deal with a range of dialects and idiosyncrasies on the Japanese side as well.
                >different romanization choices will still result in different pronunciation choice frequencies in the wild
                I can assure you out of all the standard romanisation schemes out there for Japanese, Hepburn is the best choice for English speakers, but then you'll have to pick a suitable system for each language, which brings me back to my first point.
                >some of those romanizations would result in higher rates of those English speakers picking some phonemes over others
                Some phonemes are simply nonexistent in most English dialects. You'll never get an American or British English speaker to not naturally pronounce HOE with some variation of [ow]. On the other hand, I'd say I pronounce Zōjirushi fairly accurately because my local dialect has [oː] as the HOE vowel.

              • 2 weeks ago
                Anonymous

                >I can assure you out of all the standard romanisation schemes out there for Japanese, Hepburn is the best choice for English speakers
                In general that may or may not be true, but if you have a particular phoneme you want English speakers to use in a word, it's entirely possible that some other way will get them to use that phoneme at a higher rate than hepburn for that word. It necessarily isn't going to produce every single phoneme from English speakers at a higher rate than every other possible romanization scheme, that's literally impossible. Different romanization schemes will produce different frequencies of different pronounciations.
                >Some phonemes are simply nonexistent in most English dialects.
                Yeah but you might still aim for a particular approximation phoneme over another

                >all this pronunciation talk

                Do they actually care if anyone outside of Japan pronounces it correctly or do they just care if it sells?

                no-one cares, not even me who's talking about it

              • 2 weeks ago
                Anonymous

                You've tried but even in this situation the best you're going to get is Zojirushi, anything more "accurate" and you'd end up with something janky and moronic like Zoh Jeelooshee.

              • 2 weeks ago
                Anonymous

                I mean until you run the experiment you don't know. I'm optimistic in the dd trick though, for whatever reason that's actually a pretty reliable way to make anglos do alveolar flaps across a very broad range of the most common dialects

              • 2 weeks ago
                Anonymous

                >across a very broad range of the most common dialects
                Which ones? As far as I know only North Americans regularly pronounce /d/ as a flap. You might hear it occasionally in British English speakers but that's rare.

              • 2 weeks ago
                Anonymous

                Very common in Australia, NZ, Ireland, NA, and yes, some British dialects like West Country or wienerney, sometimes in RP
                They all do the flap in e.g. 'ladder'

              • 2 weeks ago
                Anonymous

                Thanks. I can now mock aussies more accurately.

    • 2 weeks ago
      Anonymous

      >像 (elephant)
      象desu
      像=statue

  47. 2 weeks ago
    Anonymous

    I'm sure Mitsubishi rice cookers with Basmati cooking capabilities will soon be sold around the world.
    Of course it can cook medium grain rice like jasmine rice.
    Prices in Japan are $193 and $340

  48. 2 weeks ago
    Anonymous

    Its pricey. But it really does cook perfect set it and forget it rice with a timer you can set to be done at a specific time. We use ours couple times a week.

  49. 2 weeks ago
    Anonymous

    If the cooker is not made in Japan it's trash.

    • 2 weeks ago
      Anonymous

      assembled*
      Nothing is made in japan nowadays.

      • 2 weeks ago
        Anonymous

        what are all the vietnamese and brazillian immigrant factory workers doing then

      • 2 weeks ago
        Anonymous

        I'm sure some of the parts DO come from china, but the ones made in japan are at least MOSTLY japanese products, and it wouldn't shock me if Zoji had 100% made in japan models just to flex on chinks.

  50. 2 weeks ago
    Anonymous

    >all this pronunciation talk

    Do they actually care if anyone outside of Japan pronounces it correctly or do they just care if it sells?

  51. 2 weeks ago
    Anonymous

    >don't talk to me or my son ever again

  52. 2 weeks ago
    Anonymous

    I bought one of these despite my chinese mum claling me an idiot for spending a whopping $50 (second hand but mint condition) and even shes in love with it..

    one glaring setback after having this is i now notice what bad rice is like when eating out, and thinking i could have had way better rice at home.

    genuinely, every time i have rice at home, a couple times a week, i think 'man, i love this stupid machine'

    • 2 weeks ago
      Anonymous

      >one glaring setback after having this is i now notice what bad rice is like when eating out, and thinking i could have had way better rice at home.
      That's mainly only a problem at shitty Chinese places.

      Also low-end indian food has some shit-tier rice sometimes too.

      Nicer Chinese places have fantastic rice though, so it's clearly possible, most places just can't be fricked as the average person won't notice or care.

  53. 2 weeks ago
    Anonymous

    rice never turns out as good in a cooker as it does when i cook it on the stove

    • 2 weeks ago
      Anonymous

      that's because boil in a bag rice doesn't work in a rice cooker.

  54. 2 weeks ago
    Anonymous

    Literally cost me $10 for a rice cooker I've been using since 2017

    [...]

    [...]

  55. 2 weeks ago
    Anonymous

    I have a $30 one and it's fine. It cooks rice. I honestly think people who buy expensive ones are mentally unwell.

  56. 2 weeks ago
    Anonymous

    Travelers are exempt from taxes, so they can buy at a 10% discount.

    And there's a trick to get even more discounts...
    It's to show the lowest price at another chain electronics store in the same city.
    https://kakaku.com/kaden/rice-cooker/
    If it's a chain store that has locations all over Japan, it's a sure bet.
    >K's, Yamada, Yodobashi, Bic Camera, etc.

  57. 2 weeks ago
    Anonymous

    Are induction pressure rice cookers worth it? Barely used the steaming function in my current cooker.

    • 2 weeks ago
      Anonymous

      nope

  58. 2 weeks ago
    Anonymous

    I just added canned tuna, canned corn, and vietnamese overly seasoned soy sauce to my rice in my zojirushi and it came out great. It sounds like it would be so basic and bland and yet I really like how it tastes. I'm very happy with it considering it took less than 15 seconds of my time to make and cost next to nothing.

    I think I'll add some aliums next time, maybe also try adding some katsuo dashi. But I'm impressed at how good it is for how easy and cheap this is, rice cooker recipes are sick.

  59. 2 weeks ago
    Anonymous

    I added furikake to my last batch and I don't like how it changed the texture, I'm guessing the nori absorbed water.
    just gonna season at the table, I guess.

    • 2 weeks ago
      Anonymous

      if it's just furikake then yeah, no point adding it early

  60. 2 weeks ago
    Anonymous

    the best rice cooker is a pot

    • 2 weeks ago
      Anonymous

      That would be an affirmation of him.

      • 2 weeks ago
        Anonymous

        Yea but he also thinks you need to spend 8-12 years learning to cook rice in a pot daily before you're ready to serve it to customers.

        • 2 weeks ago
          Anonymous

          Otherwise you guys can't compete with cheap rice cookers.

        • 2 weeks ago
          Anonymous

          https://i.imgur.com/CE08KCs.jpeg

          That would be an affirmation of him.

          https://i.imgur.com/rcKEpUB.png

          the best rice cooker is a pot

          Donabe is infinitely better than an ordinary pot for short grain rice.

          • 2 weeks ago
            Anonymous

            Jiro uses a special HAGAMA and a stove.

            • 2 weeks ago
              Anonymous

              Hagama or donabe compete for the best depending on what type of short grain rice you are using.

              • 2 weeks ago
                Anonymous

                You are probably the ENBU & KAMADO-san bro that we always see in the rice cooker threads, right?
                HAGAMA is for commercial use with a special stove, earthenware pots are for home use or small restaurants.

              • 2 weeks ago
                Anonymous

                Rice autist. Been a while since I've been very active in rice cooker threads. I have a kumoi kiln donabe.

                From what I've heard fancy Japanese restaurants will bring a donabe of freshly cooked rice out to the table for the guests to enjoy the aromas and freshest possible cooked rice. The best restaurants basically all use Kumoi kiln. Correct when you say small because their biggest size is around 6 go I believe.

              • 2 weeks ago
                Anonymous

                I'm surprised there were others who cook rice in earthenware pots besides him.
                Perhaps a Japanese who has lived abroad for a long time?

                >donabe of freshly cooked rice
                The only people who would do that would be in a restaurant where they want to present a freshly cooked meal.
                Or maybe a meal at a ryokan.
                But in ryokans, more people use ohitsu than donabe.

                >kumoi kiln donabe.
                I've looked into it, and it seems to be more expensive than regular earthenware pots, but more durable.
                I'm sure they can withstand the high heat stoves used in restaurants.

              • 2 weeks ago
                Anonymous

                Just a white dude who likes rice lol.

                Kumoi donabes are fully glazed, so you can apply full heat from the get go without risk of cracking. They are much thicker than average, so they hold heat super well also. I love the story and skill behind their production. The main dude there tastes the clay to know when it is ready to use hah.

                When I was researxhing donabes I read about one instance where they were used at the table. I also saw a video of a dude making barside onigiri and he was using a kumoi donabe. Whenever I make sushi I always try to use it. Makes the whole ordeal that extra bit fun.

                Recently I got an organic sun dried rice for the first time. Wakayama hinohikari. Very delicious.

              • 2 weeks ago
                Anonymous

                It's a rare Gaijin SAN lol

                >Kumoi donabes
                The price is 10 times higher than a typical donabe, so I want durability.
                Donabe is basically used for cooking pots and pans, so many people have it.

                >sun dried rice
                Exactly!
                As for pesticide-free or low pesticide, sometimes you can't tell the difference when you eat it, but only sun-dried makes a clear difference!
                As long as the rice mills don't get the milling method wrong, it's perfect.
                But wasn't the price pretty high?
                Prices are pretty high in Japan, too.

  61. 2 weeks ago
    Anonymous

    Not sure about that model but a good one gets you that "the rice cooks eggs" quality of cooked rice. Worth the money.

    • 2 weeks ago
      Anonymous

      the rice cooks eggs...?

      • 2 weeks ago
        Anonymous

        It's a meme ya dip!

  62. 2 weeks ago
    Anonymous

    How likely is it to get a rice cooker from the US through an airport to the EU?

    • 2 weeks ago
      Anonymous

      Easy, it's not a restricted product or anything

      It just won't work on EU electrics without a step up transformer.

      • 2 weeks ago
        Anonymous

        And I guess it needs to be a more expensive one for 1430W?

        • 2 weeks ago
          Anonymous

          Yea, 1500W would be $60-80 with 2000w+ being $100-150.

          I'd opt for some headroom as the 1500W units might be 1500W from the wall, which means after steping down from 220v to 110v you might get some losses that would drop below the wattage you need.

  63. 2 weeks ago
    Anonymous

    How old is the NP-BQH10?

    • 2 weeks ago
      Anonymous

      Amazon.co.jp first listed it in 2017.

  64. 2 weeks ago
    Anonymous

    Are there any LPG-powered rice cookers in the US?

    Any type of LPG can be used if you have knowledge of LPG

  65. 2 weeks ago
    Anonymous

    Alright, I'll buy a rice cooker.
    What's the best cheap one on Amazon? How's the Aroma one?

Your email address will not be published. Required fields are marked *