June 12, 2016

One of the most frequently asked question we get during our onigiri-making workshops is "Which is the best rice cooker?". So, we will explain some points about rice cookers to help you make the best decision when shopping for yours.

As it is with many other products in this modern era, when it comes to rice cooker options, we have too many choices. If you visit Amazon.com, you will find 180 pages for this category. Each brand emphasizes the unique benefits of their products, and with prices ranging from around $20 to over $1,000 for one machine, it really becomes difficult to make an informed decision.

If you go to the 価格.com website, the most popular rice cooker in Japan is this.(10/06/2016)

ZOJIRUSHI NP-VN10-TA 5-1/2-Cup (Uncooked) IH Rice Cooker and Warmer, 1.0-Liter

In the reviews, people who own this machine mention both pros and cons, but without a consolidated overview, it becomes very tricky to assess the feedback.

So how can you choose the best one for your needs and budget?

Before you start browsing Amazon and reading other people's reviews, you need to first understand your needs by answering these four questions:

Assess Your Rice Cooker Needs

1. How much rice would you like to cook regularly?

2. What type of machine do you prefer?

There are two main types of rice cooking machine; IH (Induction heating) and Microcomputer. We will explain the difference between the two.

3. What kind of cooking method do you prefer?

There are 3 different cooking method exists. 

4. What kind of material do you prefer for the inner cooking pot?

There are so many kinds of materials used. 



Let's have a look at the first point of consideration.

1. How much rice would you like to cook regularly?


 *Illustration credit: Justine Wong 

Related article

1. 4 Things You Need to Know Before Buying a Rice Cooker
2. You Should Never Buy a Rice Cooker that is Too Big for Your Needs 
3. Why Are Induction Heating Rice Cookers So Hot?
Better than white & Brown rice; It's Haiga-mai !





Also in Blog

The History of Tonkotsu Ramen in Kyushu
The History of Tonkotsu Ramen in Kyushu

June 01, 2021

There is a special place in my heart, and my mouth, for ramen. I love it! Now as we are preparing to launch our own new healthy version, ABO Ramen, I’d like to share a bit of the inspiration for its creation as well as bring light to the style of ramen that I grew up eating in Kyushu.

There are many regional varieties of ramen throughout Japan. The table below shows a basic breakdown of the ramen styles from the north of the country to the south. This list is not exhaustive as I may have missed some, and experimentation is going on all the time.

Ramen by Region

Read More

Kintsugi Class (金継ぎ)
Kintsugi Class (金継ぎ)

December 21, 2020

Read More

Japanese Curry-Pan (Fried Curry Bread)
Japanese Curry-Pan (Fried Curry Bread)

November 26, 2020

When I think about introducing Japanese food to North America, I was always wonder why curry-pan is not here yet, in a major way. Most of the street-styled Japanese food, such as ramen, karaage, okonomiyaki, takoyaki have similar attributes. It contains high fat, strong UMAMI and sometimes it is rich in carbohydrates. 

Read More

Stay connected with our newsletter