We bought that expensive black Zojirushi first day moving to Tokyo and I have zero regrets. Been using mid range cookers in SEA my whole life and didn’t know rice could taste this good. Niigata rice + もちもち setting on the cooker is already incredible and I haven’t even fine-tuned it yet!
As a Japanese-American born and raised in Hawaii, rice cooker makes a huge difference. In 2020 we splurged on the $350 zojirushi made in japan rice cooker and continued to buy cheap rice. It’s SO much better cooked in a high quality rice cooker!
Similar situation and upbringing, always have had fairly inexpensive rice cookers and then did a trip to japan where my accommodations provided a pretty high quality zojirushi induction rice cooker, and I was shocked by how good the rice was. Perfectly made every time. Maybe part of it was the rice quality in japan being better than what I buy in California, I’m not sure. I since bought a Toshiba rice cooker around $100, similar design as zojirushi’s (though not induction) and it makes rice very well. I’m not sure if it’s necessary to spend the big numbers but I think it does make some difference.
True we used a steamer with rice basket and very different than the more pressure cooker style rice cooker. Can’t seem to get the knack of brown rice however. But white sticky rice is best.
I love these type of videos and Akko's natural and happy mood is always great to see in your videos. She always end up doing silly bits that crack me up. ahah
@@FarayukiDiro The dance video on the main channel and this rice video, she started the edit, and I finished it. So probably 50/50. But for the karaage one coming out, it's more like she did 98% of the video and I'm helping to clean up some stuff (audio, images, text). So it's pretty much her edit and it'll be the first one that's she's wholly done herself, from story, to filming, to editing.
Love it! More tests like this one! :D Oh, I bet whatever you want that the cheapest low quality rice in Japan still taste miles away better than even the expensive "Japanese-type" rice we get here... which is still way better than the local rice. Our local rice, it'd be just considered inedible by Japanese people. xD And I'm talking about the good quality stuff. It's not only the industrial aspect of it, it's that our rice is made to be hard, non-sticky and way too bland... it just doesn't fit Japanese tastes. It's very rare for me to find rice in restaurants, or made by local rice cookers, that I'd say is good enough to be eaten by itself. It's made to be mixed with other stuff here, beans in particular. And up until I went to Japan, this kinda sounded a bit like an exaggeration to me. But then I tasted the rice served there, and it's really true. I did taste rice in some places that I'd be plenty satisfied eating it without anything else. Plain white rice with side dishes, stuff like ochazuke, onigiri with just a single umeboshi in the middle, it all makes far more sense when you have good quality rice like that.
not really pointless. The differences between rice strand prices & your own preference is very confusing. I'm 30 & we eat rice for all meals every day, still, if your usual supplier isn't available, it's very hard to find the type of rice you like. Just last week we tried to buy the cheapest rice we could find for our dogs' meals, but then when we cooked it it looked fluffier & smelled better than the expensive rice we were eating.... we ended up sharing the cheap rice with our dogs.
Just a short note. We didn't do any extensive testing. We could have tried many more rice cookers, different qualities of rice, and had chefs cook and test the rice. This was simply a little experiment with our family and friends. We hope it gives you a basic insight into Japanese rice and rice cookers. By the way, I think this is the updated model of Akko's rice cooker (not an affiliate link) amzn.asia/d/cTwknAw
Love the video, but as a scientist, you're having the readers influence each other, which creates a confounding variable. Obviously, if you didn't, the video would be much more boring, so I forgive you. :)
@@XGDragon Yeah, I agree! Not really any kind of scientific test. I also did my own testing (but didn't include it in the results) and Akko's rice cooker with the more expensive rice was the winner for me. In the end, it was enough to convince me that it'd be a worthwhile upgrade to at least a mid-range rice cooker.
I see no reason why it would be boring. It was engaging as well as informational. The results gave you the mid-range price though I'd believe that the quality of rice would give a bigger percentage of best results, immaterial of the rice cooker. The high end just cooks prestige for the rich.
This was a fun video. IMHO the US the best Japanese/E Asian rice is kokuho rice grown in California - but when it comes to rice cooker we have lots of Korean, Chinese, Taiwanese, Japanese & US domestic rice cookers that vary widely. Would be fun to replicate here.
I enjoyed the banter between everyone. It kept it light and fun! :) thank you for sharing all this info on rice and rice cookers! I live near a Japanese market in California and I have no clue when I walk down the tiny rice aisle. Some of the rice is just so expensive! It’s quite intimidating trying to decide what one to go for. So I have picked one brand and am sticking with it for better or worse. But now I realize I might need to read a bit more of the packaging…
Awesome video! The interaction of everyone is heartwarming. For us... I keep THINKING about getting a new rice cooker... and a sparkly full-of-bells-and-whistles one to replace the ultra-low-tech one I bought when I was stationed in Iwakuni back in the 1980s. BUT... it works well & is the right size, sooo... We have an Instant Pot, but we mainly use that to make Purple Rice or Japgokbap. My Bae lived in South Korea for 16 years and Japan for 3, so we eat rice like an Asian family. I use my rice cooker for always having rice on-hand for snacks, quick meals, etc. (For the same reason we have our Samovar going 24/7 - for tea and that quick bowl of Miso LOL). For meal-meals, I tend to make it in a special rice-only pan I have. I'm so used to making Korean/Japanese short-grained rices that when I go to make other kinds (Basmati, Jasmine, Jeerakasala, etc.) It really is better for me to use the rice cooker... which is also why I'm thinking of getting a cooker - just having to press a button instead of remembering LOL
I splurged a bit on a Zojirushi bread maker and the bread it makes is amazing compared to other bread makers I've owned. It also has tons of options for different types of bread, crust color, different flours, etc. They really seem to make great products.
In the states, we have rice cookers ranging from $10-thousands. I am VERY picky about my rice growing up around a lot of desis who use primarily basmati rice which can be tricky to make well. I make many different kinds of rice and never thought a rice cooker could make them well since Arabs and desis typically always use a stove and often don’t like sticky rice. I got a $40 cooker for $10, it was life changing! It makes most types of rice almost as well as I do with so much less effort
Btw I’m 100% looking into a multi $100 zojirushi cooker when I’m able to. But I’m so curious if you guys tried to make different types of rice like basmati, or Persian crispy rice, how it would do. I also wonder if the coolers have a sauté setting, Arabs and sometimes desis sauté their rice before cooking and it makes a BIG difference. I can imitate it by adding oil or ghee to the cooker, but it’s not quite the same.
I actually bought a zojirushi rice cooker two months ago in Europe. More expensive than most brands here. But it is foolproof for me and very convenient when I can set the timer when I want the rice to be finished and forget about it.
I really like this topic and Greg's video style. It feels like listening to a friend talking some daily things. Just like most of Japanese series. Haha...
Yes. My instant pot makes rice too gooey often. Or porridge too dry. My rice cooker (my dad’s $300 one) makes both perfect. Any amount of rice, any type of rice.
My guess is that the Instant Pot doesn't have the software and sensors to detect too much water to adjust the cooking like the $300 rice cooker to release more steam to get the right level of water for the rice.
This is so cute the way the elders discuss. I've been eating rice all my life and loves Japanese rice cooker, even the cheap ones are way above the rest in terms of quality.
I have that exact same Sanyo rice cooker in NYC! I've never seen anyone else with one. I've always liked it, though I guess it lacks the fine grained controls that you demonstrated. But it's built well, and will make fantastic quality rice. A Japanese grocer here sells new harvest rice, about $25 for 5 pounds. It really is lovely stuff, though expensive to serve regularly. Thanks so much for the video!
I buy Japanese rice from a vendor in NY. I've definitely learned to taste the difference! But I only have a low range rice cooker (about $150 - 3 cups). When I have a family, I'll get a mid-range. Thanks for the video. But I didn't know there was a name for the age of crops and how they can be used differently. Thank you.
I paid about US$200 for my Zojirushi cooker about 15 years ago. It does an excellent, consistent job. And I use it to cook steel-cut oats (also perfect), as well as my mixed grains. Also a good option: the timer! I can preset at night, then have rice ready to go for breakfast. VERY HAPPY customer! 👍
As a daily rice consumer myself, I’ve invested in a decent Zojirushi rice cooker from Amazon and it was worth every penny in my opinion. Couldn’t be happier!
In the next test, you should see which rice cooker holds rice the best after 24, 48, 72 hrs. To me the most amazing part about rice cookers is how long they can maintain freshness of hot rice. Because rice takes 45 to 50 minutes to cook, I usually plan several rice based meals over the course of two or three days.
I love this video so much. it was a pleasure to watch with all reactions but it included really useful information for rice lovers like myself. Thank you!
For a wedding present, my aunt got my wife and me a ~$300 Zojirushi IH non-pressure model that has been making us amazing rice for over a decade. My aunt was so impressed by the reviews that she bought one for herself and at Thanksgiving told us that she never knew that rice could taste so good.
My Dad, who refuses to spend anything more than bare minimum on basically any gadget willingly upgraded from a $20 Walmart rice cooker to a $300 zojirushi rice cooker when he had rice from mine. His coffee maker, toaster, microwave, stove, kitchenware, etc. Are still as cheap as you can find, though lol
I have a zojirushi and trial and error has taught me even the smallest water or timing difference when you do things after it's ready creates different flavor and texture. The measurements are a bit off but if I account for that it makes rice better than pretty much any restaurant around me. I think the best thing is to get one that seals the lid on to provide steam pressure. I'd also recommend finding a model that is sold in Asia and America and has a proven track record. Don't buy a black and decker lol. The ones that have a loose lid cook unevenly and should be avoided at all cost unless you can't afford it.
The scientific approach to this test was impressive. Recently, I bought a top end rice cooker from Zojirushi. It uses induction to heat the water and pressure to cook the rice. The best rice I have made so far is Basmati. I did a calrose variety the other day with Chinese food and we finished all the rice. I also cook steel cut oats. The pressure cooker typically takes 55 to 75 minutes to cook. You must also look at the bowl which comes with the cooker. Mine is iron with platinum infused. Super cheap rice cooker like Toshiba's from China will use toxic non-stick coatings, and you can't wash rice in them. More expensive rice cookers can't do other things. So maybeow. Rwo types?
Great video; I lived in Tokyo for five years (from the US) many years ago and really enjoyed this video (and Japan in general). I had a mid priced zojirushi when I lived there and bought a zojirushi in the US.
Actually, when people are comparing low end rice cookers, they are the ones where you have a normal see through round lid sitting on top. You tend to have a non-stick that deteriorates faster. However, all the ones you've shown are of reasonable quality - you can tell by the closed lid (I can't see the rice type) with multiple functions. They're all pretty much the same in that range and above. Try the cheap ones with the see through lids and only one button for cook. Use it for 6 months and also see how the non-stick becomes yes-stick. Those are the only ones to avoid and you'll probably find it hard to find them in Japan.
Absolutely loved this. Thank you for doing this! I've compared a cheap rice cooker to (careful) stovetop rice and it's a night and day difference. This does make me want a Japanese rice cooker!
Where I live, in Düsseldorf, has a huge Japanese expat population, and from time to time, family expats would hold a flea market. In one market, I managed to get a mid-range Hitachi rice cooker for only €5. This rice cooker makes waaay more better rice than the standard 1 button rice cooker we had.
I still remember first time I went to Japan for vacation. The quality of rice is so good, I can eat it by itself. The best rice is Tamaki gold, it is still good for next day rice cooker.
As a lifetime rice eater, I completely stopped paying attention to whether the rice is good or not. As long as it's not abysmally bad, I wouldn't notice. What is important for the rice cooker is the cooking and cleaning experience. Don't make it too difficult and most people would be satisfied with it.
I saved up for 3 months for my $300 dollar zojirushi rice cooker (non pressure IH) model and it is the best money I've ever spent. Every type of rice I make in it is outstanding and tastes delicious. My favorite is the GABA brown rice omg I could literally eat it straight out of the bowl. Takes forever to make but the machine keeps it warm for days so I have always have rice!
I've tried these in Japan and also those from Korea. They do make the rice yummier but I've always been a fan of Tatung rice cookers. Simple and gets the job done
I'm convinced all the settings on the high-end rice cookers are so you feel like you're to blame for not being able to make a $200 better bowl of rice.
Zojirushi rice cooker is the best, you need to experiment with the settings and selecting the setting you are using the rice for. You also need to play with the water a bit imo. Increase the water for older rice etc. Stick with one type of rice and try all the settings and different water ratio. Also the water you use also make a difference, using good water makes a HUGE difference.
It's not just about the rice. I have a Midea lower range rice cooker, but it has settings for other things, and use those settings I do. It makes AMAZING stews, burgers (you read that right), sausages, soups, pasta dishes, cakes - Very little doesn' work well (it won't brown bacon, but we have discovered the most amazing new dish -butter bacon, where the fat is rendered out and what is left is super tender and flavourful and melts in your mouth like butter, thus the name). And ya, I occasionally make rice with it, but with everything else it can do, I either need a second one OR just make the rice on the stove (which is dead easy once you have the knack - rice cookers are just more consistent and even easier)
I used to have a large (family sized) rice cooker, but as I now live alone, I bought a small 2 cup one for €30. Surprisingly, it's pretty good for such a cheap thing at making sushi rice. I tried looking for something affordable that comes close to even your cheap rice cooker over here (Netherlands), but even those can go for €200 or more, let alone a slightly better one. And availability isn't great, as this is a potato eating country, so rice is considered a luxury item. Meaning specialised cookers are unnecessary for most, and for those that want it, they have to pay a premium. Unfortunately importing one from Japan doesn't work, the voltage is wrong and with all the options I would get lost, as I still don't read Japanese :(
Well rice actually tastes best when it's cooked in cast iron pan. Tiger has an English website for the tourist models. So actually in Europe, you would be better off to get a cast iron pan and a portable induction hob.
I got a 200 dollar Zojirushi back in 2009. That was considered expensive back then. Its still working. My household is all Asian rice eaters, we're using it all day every day. Made in Japan model. The same time exactly, we bought a Panasonic water boiler, that is still also working perfectly. Pay for quality and you will save money in the long run.
Thanks for sharing. In Thailand, we also use Japanese rice cooker to cook Thai rice. I gather Thai and Japanese rice are a bit difference in terms of taste, texture, smell and price. The price of Japanese rice is normally higher the ours. However, we enjoy eating both of them.
I prefer a mix of unpolished long grain and sticky rice. They offer a lot of texture. Opposite to Japan, new rice here in Thailand is considered to be bad rice. Jasmine rice are a lot softer than medium grain, so new rice is too wet and produce almost congee-like texture. The best rice here in Thailand is the cheapest one (but also rarest) because you have to find and buy it off of the farmers, rather than ones sold in supermarket. I bought some off of a fair--it was practically being given away, but the taste and smell was divine. Cookers don't matter quite as much. But I prefer cheap ones because I can intentionally "burn" the bottom a bit, giving it a texture that is half way between mochi and senbei. Most people hate it, but I swear by it.
I don't have much experience with rice cookers. But I noticed the difference when I decided to get rid of my cheap model and get even a slightly better one (Panasonic $130 regular retail). This week I am looking at one-pot meals with the rice cooker.
Truth be told, this experiment was a fascinating idea. I myself am a proud owner of an Aroma 20-cup Rice cooker and can't help but appreciate how much easier kitchen tasks in general become with a good rice cooker. not only does my rice cooker cook rice (and other grains) passively it can also function as a steamer basket for things like Baozi, Jiaozi, and Vegetables. I can literally cook a whole, simple meal using just a rice cooker without even firing up my oven or stove. It is a shame western households in general, don't appreciate rice cookers like the Japanese or Chinese do. They are well ahead of us when it comes to simplifying this critical kitchen task.
I can cook perfectly good rice in a saucepan. I cook rice in a $130 Sanyo rice cooker. This rice cooker will not only cook “easy” rice, it will also do brown rice, delay cooking, steam eggs, slow cook, make yogurt, overnight oatmeal, etc. So, sure it’s all about convenience, but if that’s what is desired, sophisticated rice cookers DO deliver.
I was gonna say I haven't seen Sanyo in a long time, but the fact it is still working shows even cheaper rice cookers can last. I own a Zojirushi rice cooker I bought in 2006. I dropped it on the cement stairs outside when moving, it has a huge crack on the side, but it still works well.
This is a great video! As a Filipino guy, I generally believe that I would be able to tell the difference so this was an interesting watch! Also a bit of a sidenote, but those categories helped me learn some new Kanji! なまら便利でありがとう！
Wanted to get Zojirushi rice cooker but the asking price is a bit too high, settled on a mid level Panasonic for almost twice less the cost of the Zojirushi. Am very happy.
I've had the $200 Zojirushi NS-ZCC10 since 2014 and have to say it does a much better job than an instant pot or other cheap rice cookers. It is also very consistent.
I have 2 different Zojirushi rice cookers and it is true. They both make great rice, but it definitely takes practice and playing with the controls to get the rice just how you want it.
SE Asian here, imo the cheap old rice cookers with cook/warm settings only are the best. Specifically the National brand. They got one at the Smithsonian Museum.
My rice cooker is a 17,000円 IH type. I think it is also a vacuum type as well. I also use 新米のつや姫 just like in your test. I find that it always tastes great!
I tried a cheap one here in the UK and it really turned me away from rice rookers. My partner is Cypriot and makes godly rice so I've just gotten used to making it that way. After watching this video I may have to re-evaluate my stance on rice cookers and maybe spend a bit more for a better model. Although what was I to expect for a cheap model! All in all, I must say that this is a great video and I value the time and effort you put into it. Thank you!
Here I thought Puerto Ricans eat a lot of rice! :) Now I am curious about Japanese rice. I wonder if tastes or is different in texture than what I am used to. When I eat Asian dishes, I don't prefer rice that's sticky/clumped together. I'll eat it when mixed with everything else. It's just not a favorite. The best rice I've had is from an Indian restaurant I recently found. It's fluffy, not sticky. But it's a side dish so I'm not even sure what it's called. Ha ha, it never occurred to me that rice could be so complicated. Thank God for a food that is so prevalent and versatile, that so many people around the world use to survive day by day!
Japanese, Koreans and Taiwanese eat short gain rice, Indians eat Basmati rice which is a long gain rice. South East Asians and Hong Kongers usually eat Jasmine rice. They are very different in characteristics.
I use a second hand rice cooker I got for 2000 yen and it tastes fine to me lol Just three buttons, Cook, Fast and Keep Warm I find that just adjusting the ratio of water to rice and adding some sake or not can change the flavor and texture quite a bit
Although it may have been out of your budget, I think this test would've benefited to have included rice cooked in a rice cooker costing more than 50,000 yen. The quality when you cook rice in an expensive rice cooker is absolutely insane. I was fortunate to eat locally grown rice cooked using a 110,000 yen rice cooker. To this day, I still think that tasted better than any of the rice I had in restaurants, including high-class restaurants, while living in Japan, which was six years.
@@gajet6568 The best rice is always cooked in a cast iron pot. The vermicular rice cooker is the only one with a cast iron pot. It only works in North America, Japan and Taiwan because it's only available in 100v to 110v. For other countries in 220v to 240v, just cook your rice in cast iron pan with a portable induction hob.
Thank you very interesting. I love rice and Asian food, so always wondered if I should invest in a expensive rice cooker. It seems that I can save my money. Also I never knew what new crop meant. I understand better now.
And here i sit with my 2€/1kg rice and a 20€ ricecookern and it still tastes good 😀 Oh, it has exactly 2 buttons, one for turning on/off and another one to initiate the cooking process. It easy cleaning and you can vary the texture of your rice by adding more or less water. Btw, reaction of the elders when showing them the 2 rice bags pretty much is proof of them not really being able to tell that big of a difference after all. It wasnt even ranked that much lower. Which in the end makes just another case for more expensive basic food not being that much better (i can, but most often its just not).
I have a really small rice cooker which I think I paid 8AUD for at a charity shop. I am probably a rice-heathen but I love the taste of the rice it makes (very limited options for sushi rice in Australian shops too).
From Hawai'i, all we got was kokomai. (Cheaper?) Didn't know the difference until I lived in Japan. Even using the finger method it was waaaay better!!
well, growing up in ermany and only knowing Oncle Ben's rice, the level good Japanese rice or Korean rice is something soo different. The first step up is getting a rice cooker full stop, even a 20$ one. Now after 20 years we are using top end cockoo rice cGooker, get high end Korean or Japanese rice and u never look back ;-) .
Very interesting video! thanks Greg. but I think the testers may influenced each other's opinion since they were together talking and discussing which rice is better. think it would be better if they tested it in isolation!
Modern rice cookers provide convenience and consistent results, but when I was going up, we did not have such cookers. My mother cooked rice in a regular pot on top of the stove. She was very particular about the technique which required detailed steps. The result was rice just as tasty as that cooked in modern machines, but required more effort. In addition, the quality and in particular, freshness is paramount. New rice, in season, has an incomparable texture and taste. The kind of rice that is typically sold in Western supermarkets is of such low quality that I rarely buy it.
Always thought it was a marketing gimmick as I used to have a cheap $30 rice cooker for the longest time, then when I started earning more I splurged on a $250 zojirushi and my god it comes out like restaurants. Really worth it.
I simple on and off rice cooker with warming setting is fine, but I do like the closed lid with gasket style cooker such as a zojirushi. Not all rices are the same so they require different temperatures and length of cook time. Having a rice cooker with those settings programmed in helps. Would say the only other good way to cook it is buying a nice ceramic rice cooker and learning to cook with on a gas range. Not a huge fan of cooking rice in metal pots on the stove, the heat is to focused in one spot and tends to overcook some parts of the rice.
From my experience, It makes cooking every grain of rice consistent. Regular rice cookers tend to burn and dry out the rice that are on the edges and bottom of the aluminum pot so it's a lot more work soaking in water and cleaning. These rice cookers can also do more than just cook rice as it's very programmable.
I still have my national rice cooker from the 80's, still cook rice like a champ multiple time a day. Price shouldn't matter in term of taste, different in taste should be attributed to placebo effect. The only thing that matter is your skill to cook rice, expensive rice cooker just make thing convenient. Most important thing in cooking rice is determining water level. Before cooking, grab some rice in your palm to gauge the wetness of the rice and adjust the water level accordingly.
That's about how much I assumed such things would cost. This was eye opening for sure! I guess it depends on your cooking skill level and the dishes you want to make. I'm kitchen-challenged, so I just want my rice cooked so I don't break my teeth and make my stomach sick. Low goals, LOL!
My family has only ever owned those low tech single on/off button ones, just having non-stick was high enough tech for us lol. These are literally rice computers in comparison.
Very cool, haven't finished the video. Wanted to add a little something. If your lettering plates you want to avoid bious in the group And avoid short categories A, B, C, D. 4 CATEGORIES is not good INSTEAD do this TESTER #1 C, G, Y, K TESTER #2 H, P, G, I. TESTER #3 L, Q, E, A. TESTER #4 O, N, J, U. That way they can't get bious from talking to each other while eating. Though they can probably tell the different rice gentenitics, so maybe I little papper curtain between tester's...
recently got a mid-range Zojirushi rice cooker recommended by my cousins japanese wife. it is a step on all forms expect taste. can't really do much with taste when all you add is rice and water.
![Noob To Max With DRAGON REWORK In Blox Fruits [FULL MOVIE]](http://i.ytimg.com/vi/LnBMOinoOvA/mqdefault.jpg)
Lol I like that all the elders were enthusiastic about running some random test on rice
They actually had a lot of fun. They were asking to do some more testing on other things!
I’ll watch! Doesn’t have to be food, either!
@@LifeWhereImFromX I would totally watch a group of elders try out other things like food from other cultures and watch their reaction
Yea have them try’s poutine and maybe a cheese steak!
@@LifeWhereImFromX I support this decision! this is the first vid on the channel i have watched!
We bought that expensive black Zojirushi first day moving to Tokyo and I have zero regrets. Been using mid range cookers in SEA my whole life and didn’t know rice could taste this good. Niigata rice + もちもち setting on the cooker is already incredible and I haven’t even fine-tuned it yet!
As a Japanese-American born and raised in Hawaii, rice cooker makes a huge difference. In 2020 we splurged on the $350 zojirushi made in japan rice cooker and continued to buy cheap rice. It’s SO much better cooked in a high quality rice cooker!
Even if the price is high, the rice cooker is limited to Zojirushi or Tiger!
Similar situation and upbringing, always have had fairly inexpensive rice cookers and then did a trip to japan where my accommodations provided a pretty high quality zojirushi induction rice cooker, and I was shocked by how good the rice was. Perfectly made every time. Maybe part of it was the rice quality in japan being better than what I buy in California, I’m not sure.
I since bought a Toshiba rice cooker around $100, similar design as zojirushi’s (though not induction) and it makes rice very well. I’m not sure if it’s necessary to spend the big numbers but I think it does make some difference.
@@rgvgamma9986 bro I bought a tiger rice cooker, I would run in a burning house to rescue it.
My Zojirushi rice cooker is 20 years old this year, and still going strong! It was ~$200 back then, and I definitely think I got my money's worth.
True we used a steamer with rice basket and very different than the more pressure cooker style rice cooker. Can’t seem to get the knack of brown rice however. But white sticky rice is best.
I love these type of videos and Akko's natural and happy mood is always great to see in your videos. She always end up doing silly bits that crack me up. ahah
Then you'll like the next one she's made! She's nearly done the edit.
@@LifeWhereImFromXoh..so she's your editor? 😮
@@FarayukiDiro The dance video on the main channel and this rice video, she started the edit, and I finished it. So probably 50/50. But for the karaage one coming out, it's more like she did 98% of the video and I'm helping to clean up some stuff (audio, images, text). So it's pretty much her edit and it'll be the first one that's she's wholly done herself, from story, to filming, to editing.
Well, this provides some context! I thought my $160 10-year-old Zojirushi was in the "high end" price range, but it's actually closer to "low end".
Same here!
I've never used rice cookers, so I had no idea they cost so much!
Yes, to me a "low end" rice cooker has one button and is simpler than a toaster! This low end model has a display and 10 different settings!
My Zojirushi is 25 years old 😅
my first ricecooker was like 15 dollars ;)
Love it! More tests like this one! :D
Oh, I bet whatever you want that the cheapest low quality rice in Japan still taste miles away better than even the expensive "Japanese-type" rice we get here... which is still way better than the local rice.
Our local rice, it'd be just considered inedible by Japanese people. xD
And I'm talking about the good quality stuff. It's not only the industrial aspect of it, it's that our rice is made to be hard, non-sticky and way too bland... it just doesn't fit Japanese tastes.
It's very rare for me to find rice in restaurants, or made by local rice cookers, that I'd say is good enough to be eaten by itself. It's made to be mixed with other stuff here, beans in particular.
And up until I went to Japan, this kinda sounded a bit like an exaggeration to me.
But then I tasted the rice served there, and it's really true. I did taste rice in some places that I'd be plenty satisfied eating it without anything else.
Plain white rice with side dishes, stuff like ochazuke, onigiri with just a single umeboshi in the middle, it all makes far more sense when you have good quality rice like that.
I love these "in the grand scheme of things, pointless" videos, especially when they're made with such high production value
He’s run out of subject matter in other words he’s bored
It’s like water. Is a $100 bottled water tasting better than tap? I am still wondering because sometimes I swear certain bottled water tastes better.
@@KJ-yises THEY DO ! ! ! I knew I wasn't crazy.... Dasani, Aquafain are my top two bottled waters, sooo good. Nestle, Fiji, Evian are garbage.
Some Asians eat up to rice 3 times a day. So rice cooker reviews are probably more relevant than cars, lipsticks, 4K TVs, movies etc.
not really pointless. The differences between rice strand prices & your own preference is very confusing. I'm 30 & we eat rice for all meals every day, still, if your usual supplier isn't available, it's very hard to find the type of rice you like. Just last week we tried to buy the cheapest rice we could find for our dogs' meals, but then when we cooked it it looked fluffier & smelled better than the expensive rice we were eating.... we ended up sharing the cheap rice with our dogs.
Just a short note. We didn't do any extensive testing. We could have tried many more rice cookers, different qualities of rice, and had chefs cook and test the rice. This was simply a little experiment with our family and friends. We hope it gives you a basic insight into Japanese rice and rice cookers.
By the way, I think this is the updated model of Akko's rice cooker (not an affiliate link) amzn.asia/d/cTwknAw
Love the video, but as a scientist, you're having the readers influence each other, which creates a confounding variable. Obviously, if you didn't, the video would be much more boring, so I forgive you. :)
@@XGDragon Yeah, I agree! Not really any kind of scientific test. I also did my own testing (but didn't include it in the results) and Akko's rice cooker with the more expensive rice was the winner for me. In the end, it was enough to convince me that it'd be a worthwhile upgrade to at least a mid-range rice cooker.
I see no reason why it would be boring. It was engaging as well as informational. The results gave you the mid-range price though I'd believe that the quality of rice would give a bigger percentage of best results, immaterial of the rice cooker. The high end just cooks prestige for the rich.
This was a fun video.
IMHO the US the best Japanese/E Asian rice is kokuho rice grown in California - but when it comes to rice cooker we have lots of Korean, Chinese, Taiwanese, Japanese & US domestic rice cookers that vary widely. Would be fun to replicate here.
I enjoyed the banter between everyone. It kept it light and fun! :) thank you for sharing all this info on rice and rice cookers! I live near a Japanese market in California and I have no clue when I walk down the tiny rice aisle. Some of the rice is just so expensive! It’s quite intimidating trying to decide what one to go for. So I have picked one brand and am sticking with it for better or worse. But now I realize I might need to read a bit more of the packaging…
Awesome video! The interaction of everyone is heartwarming. For us... I keep THINKING about getting a new rice cooker... and a sparkly full-of-bells-and-whistles one to replace the ultra-low-tech one I bought when I was stationed in Iwakuni back in the 1980s. BUT... it works well & is the right size, sooo... We have an Instant Pot, but we mainly use that to make Purple Rice or Japgokbap. My Bae lived in South Korea for 16 years and Japan for 3, so we eat rice like an Asian family. I use my rice cooker for always having rice on-hand for snacks, quick meals, etc. (For the same reason we have our Samovar going 24/7 - for tea and that quick bowl of Miso LOL). For meal-meals, I tend to make it in a special rice-only pan I have. I'm so used to making Korean/Japanese short-grained rices that when I go to make other kinds (Basmati, Jasmine, Jeerakasala, etc.) It really is better for me to use the rice cooker... which is also why I'm thinking of getting a cooker - just having to press a button instead of remembering LOL
I splurged a bit on a Zojirushi bread maker and the bread it makes is amazing compared to other bread makers I've owned. It also has tons of options for different types of bread, crust color, different flours, etc. They really seem to make great products.
In the states, we have rice cookers ranging from $10-thousands. I am VERY picky about my rice growing up around a lot of desis who use primarily basmati rice which can be tricky to make well. I make many different kinds of rice and never thought a rice cooker could make them well since Arabs and desis typically always use a stove and often don’t like sticky rice. I got a $40 cooker for $10, it was life changing! It makes most types of rice almost as well as I do with so much less effort
Btw I’m 100% looking into a multi $100 zojirushi cooker when I’m able to. But I’m so curious if you guys tried to make different types of rice like basmati, or Persian crispy rice, how it would do. I also wonder if the coolers have a sauté setting, Arabs and sometimes desis sauté their rice before cooking and it makes a BIG difference. I can imitate it by adding oil or ghee to the cooker, but it’s not quite the same.
did you go for the zojirushi? im curious about how it does with middle eastern style basmati? is tahdig possible?@@naseerahvj
I actually bought a zojirushi rice cooker two months ago in Europe. More expensive than most brands here. But it is foolproof for me and very convenient when I can set the timer when I want the rice to be finished and forget about it.
This is a great premise for a video and an amazing demonstration of A-B comparisons...thanks for sharing your work!
I really like this topic and Greg's video style. It feels like listening to a friend talking some daily things. Just like most of Japanese series. Haha...
Yes. My instant pot makes rice too gooey often. Or porridge too dry. My rice cooker (my dad’s $300 one) makes both perfect. Any amount of rice, any type of rice.
My guess is that the Instant Pot doesn't have the software and sensors to detect too much water to adjust the cooking like the $300 rice cooker to release more steam to get the right level of water for the rice.
This is so cute the way the elders discuss. I've been eating rice all my life and loves Japanese rice cooker, even the cheap ones are way above the rest in terms of quality.
I have that exact same Sanyo rice cooker in NYC! I've never seen anyone else with one. I've always liked it, though I guess it lacks the fine grained controls that you demonstrated. But it's built well, and will make fantastic quality rice. A Japanese grocer here sells new harvest rice, about $25 for 5 pounds. It really is lovely stuff, though expensive to serve regularly. Thanks so much for the video!
Greg, this was the hard hitting journalism the world needed. THANK YOU!
I buy Japanese rice from a vendor in NY. I've definitely learned to taste the difference! But I only have a low range rice cooker (about $150 - 3 cups). When I have a family, I'll get a mid-range. Thanks for the video.
But I didn't know there was a name for the age of crops and how they can be used differently. Thank you.
I paid about US$200 for my Zojirushi cooker about 15 years ago. It does an excellent, consistent job. And I use it to cook steel-cut oats (also perfect), as well as my mixed grains. Also a good option: the timer! I can preset at night, then have rice ready to go for breakfast. VERY HAPPY customer! 👍
As a daily rice consumer myself, I’ve invested in a decent Zojirushi rice cooker from Amazon and it was worth every penny in my opinion. Couldn’t be happier!
In the next test, you should see which rice cooker holds rice the best after 24, 48, 72 hrs. To me the most amazing part about rice cookers is how long they can maintain freshness of hot rice. Because rice takes 45 to 50 minutes to cook, I usually plan several rice based meals over the course of two or three days.
I love this video so much. it was a pleasure to watch with all reactions but it included really useful information for rice lovers like myself. Thank you!
For a wedding present, my aunt got my wife and me a ~$300 Zojirushi IH non-pressure model that has been making us amazing rice for over a decade. My aunt was so impressed by the reviews that she bought one for herself and at Thanksgiving told us that she never knew that rice could taste so good.
My Dad, who refuses to spend anything more than bare minimum on basically any gadget willingly upgraded from a $20 Walmart rice cooker to a $300 zojirushi rice cooker when he had rice from mine. His coffee maker, toaster, microwave, stove, kitchenware, etc. Are still as cheap as you can find, though lol
I have a zojirushi and trial and error has taught me even the smallest water or timing difference when you do things after it's ready creates different flavor and texture. The measurements are a bit off but if I account for that it makes rice better than pretty much any restaurant around me. I think the best thing is to get one that seals the lid on to provide steam pressure. I'd also recommend finding a model that is sold in Asia and America and has a proven track record. Don't buy a black and decker lol. The ones that have a loose lid cook unevenly and should be avoided at all cost unless you can't afford it.
The review and test were great. Even better was getting to spend time with your beautiful family.
I am happy with my midrange Zojirushi. Your sister in law, Akko-san, is as always a charmer.
The scientific approach to this test was impressive. Recently, I bought a top end rice cooker from Zojirushi. It uses induction to heat the water and pressure to cook the rice. The best rice I have made so far is Basmati. I did a calrose variety the other day with Chinese food and we finished all the rice. I also cook steel cut oats. The pressure cooker typically takes 55 to 75 minutes to cook. You must also look at the bowl which comes with the cooker. Mine is iron with platinum infused. Super cheap rice cooker like Toshiba's from China will use toxic non-stick coatings, and you can't wash rice in them. More expensive rice cookers can't do other things. So maybeow. Rwo types?
This was very educational and I thoroughly enjoyed it. I’m still looking for the best rice maker with English introductions. 🙏🤗
Great video; I lived in Tokyo for five years (from the US) many years ago and really enjoyed this video (and Japan in general). I had a mid priced zojirushi when I lived there and bought a zojirushi in the US.
Actually, when people are comparing low end rice cookers, they are the ones where you have a normal see through round lid sitting on top. You tend to have a non-stick that deteriorates faster. However, all the ones you've shown are of reasonable quality - you can tell by the closed lid (I can't see the rice type) with multiple functions. They're all pretty much the same in that range and above. Try the cheap ones with the see through lids and only one button for cook. Use it for 6 months and also see how the non-stick becomes yes-stick. Those are the only ones to avoid and you'll probably find it hard to find them in Japan.
I like these taste tests especially with well-seasoned test tasters!
Absolutely loved this. Thank you for doing this! I've compared a cheap rice cooker to (careful) stovetop rice and it's a night and day difference. This does make me want a Japanese rice cooker!
Where I live, in Düsseldorf, has a huge Japanese expat population, and from time to time, family expats would hold a flea market. In one market, I managed to get a mid-range Hitachi rice cooker for only €5. This rice cooker makes waaay more better rice than the standard 1 button rice cooker we had.
This is quality content. Deserves more views!
I still remember first time I went to Japan for vacation. The quality of rice is so good, I can eat it by itself. The best rice is Tamaki gold, it is still good for next day rice cooker.
Fascinating. I had no idea that the range of variations of rice was so vast.
Big thanks!
I was thinking about it for a long time. Now I know that investing in better rice pays off.
As a lifetime rice eater, I completely stopped paying attention to whether the rice is good or not. As long as it's not abysmally bad, I wouldn't notice. What is important for the rice cooker is the cooking and cleaning experience. Don't make it too difficult and most people would be satisfied with it.
and decent lifespan
As a lifetime autism haver nobody pays attention to anything you think.
I saved up for 3 months for my $300 dollar zojirushi rice cooker (non pressure IH) model and it is the best money I've ever spent. Every type of rice I make in it is outstanding and tastes delicious. My favorite is the GABA brown rice omg I could literally eat it straight out of the bowl. Takes forever to make but the machine keeps it warm for days so I have always have rice!
I've tried these in Japan and also those from Korea. They do make the rice yummier but I've always been a fan of Tatung rice cookers. Simple and gets the job done
Very insightful and such a sweet family
I love the sincere discussion regarding rice
Your videos always express warm human feelings. Thank you!
I'm convinced all the settings on the high-end rice cookers are so you feel like you're to blame for not being able to make a $200 better bowl of rice.
Zojirushi rice cooker is the best, you need to experiment with the settings and selecting the setting you are using the rice for. You also need to play with the water a bit imo. Increase the water for older rice etc. Stick with one type of rice and try all the settings and different water ratio. Also the water you use also make a difference, using good water makes a HUGE difference.
It's not just about the rice. I have a Midea lower range rice cooker, but it has settings for other things, and use those settings I do. It makes AMAZING stews, burgers (you read that right), sausages, soups, pasta dishes, cakes - Very little doesn' work well (it won't brown bacon, but we have discovered the most amazing new dish -butter bacon, where the fat is rendered out and what is left is super tender and flavourful and melts in your mouth like butter, thus the name).
And ya, I occasionally make rice with it, but with everything else it can do, I either need a second one OR just make the rice on the stove (which is dead easy once you have the knack - rice cookers are just more consistent and even easier)
I used to have a large (family sized) rice cooker, but as I now live alone, I bought a small 2 cup one for €30.
Surprisingly, it's pretty good for such a cheap thing at making sushi rice.
I tried looking for something affordable that comes close to even your cheap rice cooker over here (Netherlands), but even those can go for €200 or more, let alone a slightly better one.
And availability isn't great, as this is a potato eating country, so rice is considered a luxury item. Meaning specialised cookers are unnecessary for most, and for those that want it, they have to pay a premium.
Unfortunately importing one from Japan doesn't work, the voltage is wrong and with all the options I would get lost, as I still don't read Japanese :(
We probably have almost the same cooker, tho I got mine for €25 at Amazing Oriental.
And it works pretty alright, I at most need to tune how much water to put in.
It's YOUR voltage that's wrong 😆
Well rice actually tastes best when it's cooked in cast iron pan. Tiger has an English website for the tourist models. So actually in Europe, you would be better off to get a cast iron pan and a portable induction hob.
I got a 200 dollar Zojirushi back in 2009. That was considered expensive back then. Its still working. My household is all Asian rice eaters, we're using it all day every day. Made in Japan model. The same time exactly, we bought a Panasonic water boiler, that is still also working perfectly. Pay for quality and you will save money in the long run.
Thanks for sharing. In Thailand, we also use Japanese rice cooker to cook Thai rice. I gather Thai and Japanese rice are a bit difference in terms of taste, texture, smell and price. The price of Japanese rice is normally higher the ours. However, we enjoy eating both of them.
I prefer a mix of unpolished long grain and sticky rice. They offer a lot of texture.
Opposite to Japan, new rice here in Thailand is considered to be bad rice. Jasmine rice are a lot softer than medium grain, so new rice is too wet and produce almost congee-like texture.
The best rice here in Thailand is the cheapest one (but also rarest) because you have to find and buy it off of the farmers, rather than ones sold in supermarket. I bought some off of a fair--it was practically being given away, but the taste and smell was divine.
Cookers don't matter quite as much. But I prefer cheap ones because I can intentionally "burn" the bottom a bit, giving it a texture that is half way between mochi and senbei. Most people hate it, but I swear by it.
I don't have much experience with rice cookers. But I noticed the difference when I decided to get rid of my cheap model and get even a slightly better one (Panasonic $130 regular retail). This week I am looking at one-pot meals with the rice cooker.
Truth be told, this experiment was a fascinating idea. I myself am a proud owner of an Aroma 20-cup Rice cooker and can't help but appreciate how much easier kitchen tasks in general become with a good rice cooker. not only does my rice cooker cook rice (and other grains) passively it can also function as a steamer basket for things like Baozi, Jiaozi, and Vegetables. I can literally cook a whole, simple meal using just a rice cooker without even firing up my oven or stove.
It is a shame western households in general, don't appreciate rice cookers like the Japanese or Chinese do. They are well ahead of us when it comes to simplifying this critical kitchen task.
Love to hear the wisdom of the older generation(s). Really insightful!
I appreciate these short videos.
I can cook perfectly good rice in a saucepan. I cook rice in a $130 Sanyo rice cooker. This rice cooker will not only cook “easy” rice, it will also do brown rice, delay cooking, steam eggs, slow cook, make yogurt, overnight oatmeal, etc. So, sure it’s all about convenience, but if that’s what is desired, sophisticated rice cookers DO deliver.
3:31
You mixed up the pictures for IH and Microcomputer.
Besides that, great and interesting video as always.
Good catch!
Im noving there soon, now THIS is the real question that needed answering 😂
I was gonna say I haven't seen Sanyo in a long time, but the fact it is still working shows even cheaper rice cookers can last. I own a Zojirushi rice cooker I bought in 2006. I dropped it on the cement stairs outside when moving, it has a huge crack on the side, but it still works well.
i'm learning so much from this video! interesting!!! Thank you for the awesome content.
This is a great video! As a Filipino guy, I generally believe that I would be able to tell the difference so this was an interesting watch! Also a bit of a sidenote, but those categories helped me learn some new Kanji! なまら便利でありがとう！
i never thought a video on rice cookers could be so interesting
Wanted to get Zojirushi rice cooker but the asking price is a bit too high, settled on a mid level Panasonic for almost twice less the cost of the Zojirushi. Am very happy.
Ok so I'm super embarrassed now. Lol. My rice cooker was $10 at Target. It plugs in, and has an on switch that clicks off when it's done. 😮
That's about my comfort / skill level!
That’s all you really need
That's quite common in India as well with a warmer functionality. Surprised to find that even the cheapest one in Japan is of higher quality.
I have a very old Panasonic rice cooker (1960s) and it still makes amazing rice. one button to start and that's it 😊
I've had the $200 Zojirushi NS-ZCC10 since 2014 and have to say it does a much better job than an instant pot or other cheap rice cookers. It is also very consistent.
what a great crowd, an entertaining video!
I have 2 different Zojirushi rice cookers and it is true. They both make great rice, but it definitely takes practice and playing with the controls to get the rice just how you want it.
SE Asian here, imo the cheap old rice cookers with cook/warm settings only are the best. Specifically the National brand. They got one at the Smithsonian Museum.
My rice cooker is a 17,000円 IH type. I think it is also a vacuum type as well. I also use 新米のつや姫 just like in your test.
I find that it always tastes great!
I tried a cheap one here in the UK and it really turned me away from rice rookers. My partner is Cypriot and makes godly rice so I've just gotten used to making it that way. After watching this video I may have to re-evaluate my stance on rice cookers and maybe spend a bit more for a better model. Although what was I to expect for a cheap model! All in all, I must say that this is a great video and I value the time and effort you put into it. Thank you!
Here I thought Puerto Ricans eat a lot of rice! :)
Now I am curious about Japanese rice. I wonder if tastes or is different in texture than what I am used to. When I eat Asian dishes, I don't prefer rice that's sticky/clumped together. I'll eat it when mixed with everything else. It's just not a favorite. The best rice I've had is from an Indian restaurant I recently found. It's fluffy, not sticky. But it's a side dish so I'm not even sure what it's called. Ha ha, it never occurred to me that rice could be so complicated. Thank God for a food that is so prevalent and versatile, that so many people around the world use to survive day by day!
Japanese and Koreans prefer a medium length fat rice grain.
Indian rice was probably basmati rice. Very long grained Muy delicioso 😋
Japanese, Koreans and Taiwanese eat short gain rice, Indians eat Basmati rice which is a long gain rice. South East Asians and Hong Kongers usually eat Jasmine rice. They are very different in characteristics.
I use a second hand rice cooker I got for 2000 yen and it tastes fine to me lol
Just three buttons, Cook, Fast and Keep Warm
I find that just adjusting the ratio of water to rice and adding some sake or not can change the flavor and texture quite a bit
Although it may have been out of your budget, I think this test would've benefited to have included rice cooked in a rice cooker costing more than 50,000 yen. The quality when you cook rice in an expensive rice cooker is absolutely insane. I was fortunate to eat locally grown rice cooked using a 110,000 yen rice cooker. To this day, I still think that tasted better than any of the rice I had in restaurants, including high-class restaurants, while living in Japan, which was six years.
Do you happen to know the name and make of this amazing rice cooker?
@@gajet6568 The best rice is always cooked in a cast iron pot. The vermicular rice cooker is the only one with a cast iron pot. It only works in North America, Japan and Taiwan because it's only available in 100v to 110v. For other countries in 220v to 240v, just cook your rice in cast iron pan with a portable induction hob.
Love this video! It's fun and informative. I love the interaction too. Would love to see more videos like this in the future! :D
Thank you very interesting. I love rice and Asian food, so always wondered if I should invest in a expensive rice cooker. It seems that I can save my money. Also I never knew what new crop meant. I understand better now.
And here i sit with my 2€/1kg rice and a 20€ ricecookern and it still tastes good 😀
Oh, it has exactly 2 buttons, one for turning on/off and another one to initiate the cooking process. It easy cleaning and you can vary the texture of your rice by adding more or less water.
Btw, reaction of the elders when showing them the 2 rice bags pretty much is proof of them not really being able to tell that big of a difference after all. It wasnt even ranked that much lower. Which in the end makes just another case for more expensive basic food not being that much better (i can, but most often its just not).
Good episode and topic. At 3:28, are the English translation labels mis-ordered?
Yep, accidentally switched them up!
I have a really small rice cooker which I think I paid 8AUD for at a charity shop. I am probably a rice-heathen but I love the taste of the rice it makes (very limited options for sushi rice in Australian shops too).
If you used to cook rice in a pot, even a cheap rice cooker will be much better than that most of the time.
Daamn, the best review I have ever seen. I literally trust them
From Hawai'i, all we got was kokomai. (Cheaper?) Didn't know the difference until I lived in Japan. Even using the finger method it was waaaay better!!
Haha this is a video i didnt know I would enjoy soo much. Very interesting!
Splurged a bit on a basic 3 cup Zojirushi - good rice every time with near zero effort.
I own the CHEEP Sanyo rice cooker as well and can say i have never had bad rice from it! Slow cooks really well too!
I've got a Aroma Housewares $30 3-Cup (cooked) rice cooker and the rice tastes great to me XD
well, growing up in ermany and only knowing Oncle Ben's rice, the level good Japanese rice or Korean rice is something soo different. The first step up is getting a rice cooker full stop, even a 20$ one. Now after 20 years we are using top end cockoo rice cGooker, get high end Korean or Japanese rice and u never look back ;-) .
Very interesting video! thanks Greg. but I think the testers may influenced each other's opinion since they were together talking and discussing which rice is better. think it would be better if they tested it in isolation!
Modern rice cookers provide convenience and consistent results, but when I was going up, we did not have such cookers. My mother cooked rice in a regular pot on top of the stove. She was very particular about the technique which required detailed steps. The result was rice just as tasty as that cooked in modern machines, but required more effort. In addition, the quality and in particular, freshness is paramount. New rice, in season, has an incomparable texture and taste. The kind of rice that is typically sold in Western supermarkets is of such low quality that I rarely buy it.
Always thought it was a marketing gimmick as I used to have a cheap $30 rice cooker for the longest time, then when I started earning more I splurged on a $250 zojirushi and my god it comes out like restaurants. Really worth it.
I simple on and off rice cooker with warming setting is fine, but I do like the closed lid with gasket style cooker such as a zojirushi. Not all rices are the same so they require different temperatures and length of cook time. Having a rice cooker with those settings programmed in helps. Would say the only other good way to cook it is buying a nice ceramic rice cooker and learning to cook with on a gas range. Not a huge fan of cooking rice in metal pots on the stove, the heat is to focused in one spot and tends to overcook some parts of the rice.
From my experience, It makes cooking every grain of rice consistent. Regular rice cookers tend to burn and dry out the rice that are on the edges and bottom of the aluminum pot so it's a lot more work soaking in water and cleaning.
These rice cookers can also do more than just cook rice as it's very programmable.
Love seeing videos like this
I still have my national rice cooker from the 80's, still cook rice like a champ multiple time a day. Price shouldn't matter in term of taste, different in taste should be attributed to placebo effect. The only thing that matter is your skill to cook rice, expensive rice cooker just make thing convenient. Most important thing in cooking rice is determining water level. Before cooking, grab some rice in your palm to gauge the wetness of the rice and adjust the water level accordingly.
My rice cooker/steamer was 40$ and that felt like mid-range to me. truly a different world :D
That's about how much I assumed such things would cost. This was eye opening for sure! I guess it depends on your cooking skill level and the dishes you want to make. I'm kitchen-challenged, so I just want my rice cooked so I don't break my teeth and make my stomach sick. Low goals, LOL!
My family has only ever owned those low tech single on/off button ones, just having non-stick was high enough tech for us lol. These are literally rice computers in comparison.
Very cool, haven't finished the video.
Wanted to add a little something.
If your lettering plates you want to avoid bious in the group
And avoid short categories
A, B, C, D. 4 CATEGORIES is not good
INSTEAD do this
TESTER #1
C, G, Y, K
TESTER #2
H, P, G, I.
TESTER #3
L, Q, E, A.
TESTER #4
O, N, J, U.
That way they can't get bious from talking to each other while eating.
Though they can probably tell the different rice gentenitics, so maybe I little papper curtain between tester's...
recently got a mid-range Zojirushi rice cooker recommended by my cousins japanese wife. it is a step on all forms expect taste. can't really do much with taste when all you add is rice and water.
I got a cooker at RM70 ($18)
2yrs warranty and international brand
It's big and also works perfect!
I think one thing that's just as important as the quality of the rice is the kind of water you use.
Looks like a good conversation starter... 🙂
*THANKS.*
How well rice cookers deal with other kinds of grain? Buckwheat? Millet? Quinoa?