I've lived in Tokyo for 2 years, and what I liked the most about the Zojirushi rice cooker i had at the apartment i rented was that i had the ability to just set in an x amount of rice in the cooker in the morning. Get a shower etc. Have rice for breakfast, lunch AND dinner from that same batch. It would STAY good for like the whole day. (officially they recommend 12hrs for best taste, or 24hrs with the extended warm feature) - that's something you can't do with those simpler rice cookers. Their "keep warm" mode eventually burns the rice on the bottom and super dries out the rest after a mere hour or two. When i moved back to the Netherlands, I just couldn't go without a Zojirushi for that feature and bought one. Was worth it to me.
Je viens d’en acheter un en 220 volte à Osaka. Ces appareils étaient rassemblées spécialement pour les visiteurs. Il sont munis d’un dispositif pour fonctionner également sur le 220.
@@EP-st1huI bought mine in Japan a year or so after i moved back to Europe. If you go to the big Yodobashi camera stores, on the floor for the tax-free stuff they have export models available of rice cookers that do 230V. Altho the selection of cooker models available is more limited than the domestic selection. The Yodobashi in Akiba also has a postal office directly below it so you can buy and ship it from there in 1 go.
Don't try to outsmart the Zojirushi. People coming from old-style rice cookers and saucepans always try to use their old techniques and ratios (eg: add water to the depth of one knuckle) and you don't need to do that with the fancy models. Just follow the instructions: use the included cup to measure your rice (I measure dry and wash in the rice cooker pot), fill to the line, and let it take care of the rest. I've used an induction heating Zojirushi for the last 9-10 years and every time I use it, it amazes me how good rice can taste.
As an asian I can whole heartedly say that the Zojirushi line of rice cookers is king you don't need the most expensive one but just get a good one its a big step up from the cheap rice cookers and honestly if you walk into any asian households they will have a Zojirushi.
Dude spent 300 plus euros on a state of the art rice cooker and he still managed to screw up cooking rice in the state of the art rice cooker. Now that is an achievement. That zojirushi fuzzy logic processor worked overtime to compensate.
So two things: You really have to follow the directions on a zojirushi and use their measurements. It really does make a difference in the final result. Also, most of the value is in the multiple functions. Brown, Sushi, Long grain, mixed, oats, etc. It will perfectly cook all of them without you having to do anything special.
Yeah! I tuned out the moment he didn't use the rice cooker's included cup + water measurements. He says the amount of water used is important but he goes and just roughly guesses the amount of water to use. *facepalm*
I couldn't disagree with this streamer anymore, if you are on a budget and can't afford the high end machines i understand but to say they are not better is a complete lie...
This is such a cultural difference. Americans spend hundreds on BBQs/air fryers/toaster ovens but Asian spend money on better rice cookers. Rice is a staple and I guarantee most Asians that eat rice every single day will invest in a quality rice cooker.
You can't intentionally use one rice cooker the wrong way then criticize it. The Zoji rice cookers are the standard for a reason. Use the correct ratios and they just work. You can get good rice out of anything - rice cooking existed before these devices - but a big point of the Zojirushi-type cooker is that it will do it right and reliably with no management once it is set.
I bought my rice cooker when I was in South korea. Its a pressurised induction heating rice cooker by cuckoo. It cost me about what you paid for the Japanese one, but bought locally. It cooks rice in 17 minutes under pressure and comes perfectly. It speak to you (in english) which is handy because I don't know what any of the korean buttons mean. Big plus! It also has loads of features for other kinds of rice, grains, and can make crunchy rice that has become a favourite of mine.
you are lucky :D. My brother bought me a cuckoo in Korea but it only talks in korean hahah. Had to look up an english manual to figure it out ^^°. that said, it makes a great party trick :). quick white rice on the cuckoo rules, you are right!
The biggest difference between cheap vs expensive rice cooker is it's ability to maintain rice fresh and delicious for a long time. You can get at least 4-5 days of "fresh cooked" quality rice in the expensive rice cooker whereas, in the cheap one, the rice will no longer feel fresh after 1-2 days. I find that in the cheap one, it will develop an unpleasant smell (moldy yeast odor?) after 1.5 days when it's left at warm, but in the expensive one the rice will be kept fresh for sometimes 5+ days in the warm state. The ability to keep rice fresh is very important in a typical East Asian household where rice is consumed "on the go" as almost every single or other meal includes rice. So, people generally cook large portions of rice that can be consumed at any moment without worrying about having to cook new batches of rice every other day. This is the main reason why in East Asia (at least in Japan and Korea), households spend a lot of money on a good rice cooker. If you had to consume rice every meal, you will find that the ability to maintain high quality rice for a long time a crucial factor in selecting the rice cooker and this is why almost every household chooses to buy expensive rice cooker instead of the cheap one. Of course, this wouldn't make sense in cultures where rice is not consumed with every meal. Anyway, I hope this can be clarified in a future episodes. Love the content!
I don't think it's a good idea to leave rice in the cooker and keep warm for this long. I always cook fresh every meal, if there's extra, put it in the fridge and make fried rice later!
Speaking from personal experience of using both cheap and expensive rice cookers for many years, the expensive rice cooker will keep your rice fresh much longer. The quality of the rice for "long term" storage is not even close. Youll find that the rice in cheap rice cooker is virtually inedible after 1.5 days (when left in warm mode). The rice becomes crusty and yellow, and the it just doesn't look, smell or taste pleasant. The cheap 40-60$ rice cooker is generally designed mainly for immediate cooking and rconsumotion but the expensive one is designed with fine tuned temperature controller for a longer storage (4-5days, and yes it is still safe and delicious). For many households in Korea, The ability to keep rice fresh is the biggest consideration when buying a expensive rice cooker. Thus, if you want the convenience of making large quantities of rice and storing it in a high quality condition (and warm) for a longer period, the expensive one is totally worth.
@@G-boi Not correct. While refrigeration is the most familiar method of keeping foods outside of the "danger zone," keeping them warm is just as safe. It's why buffets are safe if properly handled -- the foods are kept warm enough to prevent food poisoning.
Can confirm, my zojirushi rice maker is an absolute game changer. Sometimes I leave rice in it for a full day on its low heat mode and it's still pretty damn perfect. If you have the money, get one.
7:10 If your rice cooker has a small springy bit in it, it's using a magnet with a Curie point of 100 C to make contact, so once the pot rises above 100 C, the magnet stops being a magnet, and breaks the contact.
I'm not sure if it's the case for that exact model but for most good rice cookers using the measuring cup that comes with their rice cooker is essential to getting the perfect result and it's also the cup that is referred to on the inner pot markings. Not generic cups. Anyway kind of a pet peeve on this one soon as I saw you not use the rice cooker as is normally instructed.
@@lisaspikes4291 i simply use: 1 cup rice, 2 cup water, press play on may rice cooker (which is a stewer as well etc) and i get delicious rice ALL THE TIME. sometimes, not often but sometimes the lower gets SLIGHTLY brown (and i mean really slight)
That's awesome lol I had a Zojirushi similar experience at a thrift store, getting it for $6, but this was a water boiler rather than a rice cooker. I had to buy a cable for it for close to $20, but it was still an awesome value
I have a zojirushi cooker that's a step down from the model you got. It makes very nice rice with very little thought or effort. I eat primarily brown rice, and the setting for it produces excellent, tender results, though the cook time is very long (2 hours!). Fortunately there is also a timer feature to set the time you want the rice ready. Of course with some inexpensive cookers this could be accomplished using a simple timer on the plug socket to control the time it turns on. I also really like that the lid insert comes out so the inside can be cleaned and dries quickly. I have twice had to throw out cookers with fixed lid assemblies because of the creeping horrors that hid in that space between the interior plate and the top vent. That said, they're certainly overkill for a casual rice eater and pricey for people on a limited budget. As AP pointed out, you can get the same result as the fancy cooker with a cheap one and a little patience/practice. If you like your rice in a non-East-Asian style, it is hard to get the texture/hydration right; there's no Basmati or Costa Rican rice function. In my case, this is a workhorse appliance -- and an indulgence. A cheap cooker will often do an acceptable job. I'll own that this one just makes me feel good.
I bought a (very) cheap rice cooker about 5 years ago and its great. Once you get the hang of using it (I too let mine steam off for a minuite or 2 before leaving on warm) I get great rice every time. Sometimes with starchy rice you get a crispy layer at the bottom, but I actually quite like that.
In Persian cuisine, sometimes melted butter is added to produce a nice crust at the bottom, which is insanely delicious. It's called tahdig in case you want to find out more about it.
only real trouble with cheap appliances is inconsistency. If you get lucky you score big, but there is just more risk, less consistency. you pay for the features. Can get a bargain either way
I have never tried Zojirushi as they stopped improving on export models a long time ago. I went for a Korean model from YumAsia instead (Bamboo) , and the difference between it and rice made by thermostat rice cookers found in the west is huge. The Bamboo uses induction to heat the bowl and this makes it much easier to control the temperature. Asian rice cookers tends to use fuzzy logic to measure a myriad of variables while cooking. It knows the temperature, pressure and how quickly the temperature is increasing. It will then use these variables to calculate on the fly how long it will take the rice to reach a certain temperature. This enables it to cut the heating elements in time so that the threshold is never reached (if you stop at certain temperature with a normal cooker the steam alone can overcook the rice). Mine also has a Yumami program that will cook the rice at different temperatures in order to release the sugars contained within the rice. This makes the rice taste sweeter and in my opinion much better. I am pretty certain that the Zojirushi has something similar. One more thing. If you cook brown rice then it is almost impossible to beat the results you can get from a high-end asian rice cooker with a "gaba" program. This program uses soaking and heat to release the gamma-aminobutyric acid in brown rice, and that really changes the taste. The last point is that you can turn on the rice cooker, leave your home for a day and when you come back the rice will still be warm and taste good. Most of the shitty rice cookers I have bought in the west turn the rice to crisp after a short while. When having guests over I no longer have to be afraid that the rice will be anything less than optimal. I use the provided measuring cup as instructed (hint hint) and the result is always perfect.
I think you should redo this test and follow the instructions to the fancy one. I'm pretty sure I've seen other videos do that it the rice turns out so much better.
I agree. What he did was akin to people who change the recipe then give a critique. Follow the manufacturers' instructions on each, to level the playing field.
Yeah was about to say it myself. I had a 10 years old Zojirushi (my sister took it) and now I got a cheap one from Amazon, Amazon one is nowhere near as good at cooking the rice as my old one. You must follow instructions for Zojirushi cause the cooking water volume in it is a little less then when using cheap cooker or stove top pot measurements.
I think the difference in result is mostly due to how you used the cheap rice cooker. You turned it on immediately then let it sit for 40 minutes after it was done. While the Zojirushi does it the other way round. Soaking the rice first means the rice will heat more evenly, it also means there will be less free water in the pot thus reducing the actual cooking time.
Yeah, but their are people who already do the pre-soak method (myself included) it does have a better texture that way, but you don't need a fancy rice cooker to soak the rice for thirty minutes before cooking.
I cook rice on the stovetop and soak it first for 30 minutes after washing it. I wrap the lid in a damp kitchen towel to create a tight seal. Then i start cooking, it's quite quick; bring it to a boil, then 10 minutes on super low heat and voila! Buuut it would be nice to have a machine that could do this for me from time to time haha
I fry some garlic in very little oil, wash the rice quickly, throw it into the pan, mix it around with the garlic add salt, top it off with water to cover +3/4" cover it, wait for water to boil, turn to medium low, 15 min and the rice is done, just fluff it around, then cover it, and it's ready. This is the standard Brazilian way. No one owns a rice cooker in Brazil and we eat rice every day. Rice cookers just aren't an issue here. Buying one just seems like unnecessary consumerism.
I know what you mean. I've always avoided kitchen appliances but since having to work from home there are often times where I'd rather set & forget a machine while I work. The rice I make in a pot is perfectly fine but it is nice to be able to let the machine do it's thing while I work & have good food ready once I'm done.
I jumped straight to a fancier rice cooker and it is worth it. You do not need to soak the rice (it makes no difference in my experience). Just wash rice in the pot, drain, add water/other ingredients, close lid, press start, walk away. Being a 3 cup cooker it is really small, light and has a great carrying handle. I take it to work and use it at home quite a bit. From my testing it is also super energy efficient as cooking appliances go. The cost is high up front, but when something makes easy, good, economical meals and it is truly portable it becomes justifiable imo.
@@lewismaddock1654different style rice. I too was against rice cookers until I started cooking more Asian dishes that do require plain (but perfectly cooked) white rice. Personally most rice I cook is either Brazilian or Mexican/Spanish style, and for that a rice cooker isn’t needed. But if I did Japanese, Korean, or Chinese dishes more often I’d probably get one too. To manually cook rice and get the right texture for Asian style rice you have to soak the rice for like 30 minutes and then rapidly bring it to temp, it’s best done in a pressure cooker. It’s possible, but time consuming and annoying if you’re eating it everyday multiple times a day (Brazilians don’t eat rice for breakfast, Asians often do).
I wouldn't say that slightly burnt crunchy rice is a bad thing. You have to try the Persian rice dish Tahdig. You cook the rice until it is half done, strain it and then put the wet rice back in the pot with some oil or butter and a bit of saffron, and put a paper towel and a lid on the pot. Then let the rice steam until it's done. This creates a nice layer of crispy rice on the bottom of the pot. There is also a variation with potato slices at the bottom of the pot which is also very good. This has become my favourite rice dish.
True (there are quite a few Chinese dishes that go for the burnt crunchy rice too), but it's not the effect you're trying to get for every single meal.
in my country actually there is many restaurant creat the scripy burn rice to eat as a special disk which has many love to eat :D, they use claypot to cook them as explaine best way to create burn rice :D not burn to black coal so do not worry =]]
@@Amaling of course you can get Tahdig in a rice cooker! Not in the cheap model they showed here but Pars Khazar rice cookers make tahdig and even let you decide how dark and crunchy you want 😋
Though I love to cook & love rice, I've never been a fan of cooking it. I didn't grow up eating a lot of it so it wasn't something I was used to preparing. A couple of months ago I bought an Instant Pot; electronic pressure cooker, steamer, slowcooker/crockpot, sauté pan, rice cooker, yogurt maker, you know, it has all the pre-programmed stuff built in. I mainly bought it as a pressure cooker as it will cook meat, veg & soup quickly & healthily. But the other functions have been good too. But I've started making rice in it... & as long as you make sure the rice is properly washed & set it to the right program or time for the type of rice it's been turning out perfect rice every time. I'm really happy with it & it was a lot cheaper than the expensive rice cooker you just bought. [Plus it does a lot more in the way of cooking methods]. Great video, you always do interesting things.
Came to say the same thing. I've had my instant pot for about 8 months, and it's been a game-changer. Great rice, homemade yoghurt, meat stews and roasts/braises in a fraction of the time (even if the meat isn’t fully thawed), beans from dry to cooked without overnight soaking and in under an hour, nothing ever burnt, easy clean up. It takes up the same countertop space as that big rice cooker, but does so much more, and costs less (at least where I am). No contest.
@@leslieherring381 I'm surprised how much I like mine, My parents used pressure cookers when I was little, but were never sure if it would go bang. The lightweight mountaineering ones for using at altitude used to scare the heck out of me when on expedition. But the Instant Pot is safe, quick, easy, saves power & is quiet.I eat a lot of soups & pulses, it makes cooking it so quick & easy, plus it locks in flavour & nutrients. Clean up is easy too. Plus its encouraged me to start making my own stocks again, so I have very little food waste. Nice to hear someone else liking theirs too.
I did find it funny that you were impressed with the soft open button on the rice cooker & saw it as a sign of quality. Back in the 1980's my friends & I were marvelling at a similar function on the doors for audio cassette tapes on music stereos. Before that they clattered open.Everybody in places where they sold stereos would be pushing all the "Soft Eject" buttons [as it was called] on every stereo in the shop. 😁 📾
As a kid my aunt had one of those cool VHS players where you push a button and the top lifts up and forward in a floating motion, you drop the tape in a push it down.. it was SOOOO SATISFYING to do as a kid. It was like magic.. lol She also had a racecar VHS rewinder. It was just a big plastic car and you put the tape inside and it rewinds the tape quickly and safely or whatever. She insisted on us using that instead of the player for some reason I don’t remember because I’m under 30 and by the time I stopped shitting wherever I happened to be, DVDs became a thing…
@@DanteYewToob Probably just to save on the wear on the tape heads, or minimize dust buildup. She might also have had a special video head cleaning cassette like we did. Those top-opening types tended to accrue more dust than the front flap ones, for obvious reasons.
Ahh, and here's a third option. Three years ago at Christmas in the USA there was a fad for Insta-Pots. Best Buy had a bunch of Hael knockoffs for $30. I bought one and made a beef stew in it and I was so impressed I went back the next day and bought another two. I bought three Insta-Pot knockoffs for my own kitchen. I discovered subsequently that they make great rice. The reason I have three is that My family loves Indian cuisine and I can make a meat dish in one, a vegetable dish in the other and rice in the third. I've been using them now for the past three years and they work really well and like I say they make great rice. My Zoji (yes, I have one) has stayed in the appliance cupboard since and I'm probably going to sell it.
I used to have a Hitachi rice cooker many years ago. It was a gift. In a NYC, where ever centimeter of storage space is considered precious, I got rid of it. There wasn’t room for an appliance that only had one minor function. The appliance of the moment here in the States is the INSTANT POT, which I believe has a rice cooking function. (I would know if I ever took it out of the box when I bought it over 2 years ago.) My point is, if you have the storage space, by all means, buy whatever makes your cooking experience easier. Thanks ANDONG for another amazing and insightful episode.
This rice cooker is perfect! I use it only for me ua-cam.com/users/postUgkxviiltW7NlHbp_VL_bLbIkbLAvILVhnia and sometimes me and my friend so the small size is really great for counter space since we never need to make all that much. I have been using it now for about 2 months and it still works perfectly. I use it for both rice and vegetables (better for harder vegetables like green beans and carrots, it made my broccoli way too smoosh-y for my taste). It keeps your rice on keep warm automatically which I really like, and I’ve used a few of the settings, flash rice, white rice, brown rice, and steam, and they all work super well for me, although I don’t like smooshy rice so I’ll usually use flash rice. It’s super easy to clean either in dishwasher or hand wash, and it’s pretty easy to get rice out of the grooves by where the container comes out. I assume this one will last me a long time but if I ever need another I will definitely be getting this one again!
I got myself a simple one button rice cooker last year, the trick to it (and what i suspect the timer on the fancy one does) is to actually not to open it right away when it's done cooking but wait 10-15 minutes extra, which gives the rice the time to steam and absorb the water more evenly. Or in my case i just remember an hour or so later that i had rice cooking.
9:58 I never thought it actually sounded that close, but my zojirushi plays the same jingles and the manual states that the 'done' one is 'Edelweiss' (from the sound of music)
I've got a decade old 20 buck rice cooker I bought on sale that is is so old somehow the Teflon has started coming off the pan. I still use it even though little bits of rice are starting to stick to the pan.
I think the virtue of the expensive rice cookers is that they can keep the rice warm for much longer. I've gotten acceptable rice from 48 hrs on the keep warm function.
Whoa! I thought it wasn't safe to keep rice out that long let alone on low heat? But hey, you're still posting, so you're obviously still alive..........
@@andersonomo597 the warming function keeps it at a food safe temperature so that shouldn't be a worry if your appliance is in good working order hey But yeah, you don't want to leave rice out slowly cooling down or anything, but if you chuck the leftovers straight in the fridge you'll be fine.
Doing the exact same thing on both rice cookers isn't really an "even playing field". There is no way it will be an even playing field because the Zojirushi one will always draw more electricity. It's better to do the test like how people who buy these rice cookers would use them. Use the instruction for the Zojirushi one vs the optimal way to use the other rice cooker.
It does not play "Alle meine Entchen"? If you mean the melody it played when he pressed start, that was "twinkle, twinkle, little star". As for the ending melody, I couldn't think of any song, I think it's just some tune they invented, but definitely not Alle meine Entchen either
@@LaurelKoeniger One of my sons bought one of these not long ago, and he mentioned "twinkle" and I mentioned the mystery end jingle I heard about here. He says it's Amaryllis, which is evidently an old French folk song.
The biggest benefit of the more expensive rice cooker are settings for different kinds of rice. It took me years before committing to a better rice cooker. It was worth it for me.
I really wanted a Zojirushi but it’s kinda hard to find it in Europe and I got a Panda YumAsia one and honestly I’m shockingly impressed by how well it works, still better than my 40 euro cheap Russel Hobbs 😭 One day I’ll get the Zojirushi when I have adult money fr
Does the amount of water depend on the rice? To me that would make crunchy rice but I make it in a covered pot on the stove. I always do a little under 2 parts water to 1 part rice.
Rice cooker saved me when I was remodelling my apartment and didn't have access ti kitchen. I could just plug it in and have a nice, affordable, tasty meal.
I make my Japanese-style rice in the pot on the stove and it turns out pretty good. Just rinse, wash thrice, soak for 30 mins to an hour (you can do this the night before, there's a limit to the absorption). Then just use around 200ml of water per 150g (一合） of dry rice or so. Start timing once it starts boiling. 12 minutes, gradually starting high heat and lowering as you go. Once it's done, turn off the stove and let it steam for around 10 min. Eventually you get a feel for adjusting the water based on whether you want it with a little more bite or a little softer. Helpful for people who live in countries where rice cookers aren't really readily available. My dad is addicted, the Japanese know their rice.
To get a good consistency with cheap rice cooker, I stir the rice midway during cooking just before all the water evaporates. This prevents rice in the middle of the pot to become mushy👍
the detective conan theme at 12:10 xD catched me offguard. Nice Video :) Really interesting to see different kinds of rice cookers. I'd agree with the other comments; redo the thing but use the measurements from the fancy rice cooker. Mine has this as well (its a cheap one though).
The expensive rice cooker takes longer because it includes time to soak the rice. If it took an hour, then it probably soaked the rice for 40 minutes, then actually started cooking for the last 20 minutes.
@@codebus I cook in a pot on stove top in 15 min. perfect rice. Put rice in pot, add water to 1 knuckle above rice. Bring to boil , put on lid, turn off heat, wait 15 min. Perfect every time.
This model should also have a quick mode, which skips the soaking part, I guess. Wonder why nobody read the manual before shooting this video, but whatever...
Can we all appreciate that Andong is honest and doesn't immediately just say "ZOJIRUSHI!". I could only get a Cuckoo where I live and definitely appreciate the upgrade but any rice cooker > pot.
This part I don't get. I cook rice for years in a pot and it turned out great every single time. The rice cooker functions the same as I do. I wait till it boils, then I turn down the heat. Exactly (!) like a cheap rice cooker. And as we learned expensive ones aren't that superiour either. So I don't get all the fuzz and I think this is one of most overrated kitchen gadgets in the world!
@@Aaackermann So let me get this straight. You heat the rice until it boils, then you MANUALLY change the temperature. Then you wait until it's fully cooked and you MANUALLY turn it off, is that correct? Compared to a device where you shove everything in, turn it on, and then leave it. Even the cheap ones you can just leave for an hour or two on the warm function. Finally, the rice cooker is a consistent beast. No 'Oh I turned the knob on my stovetop slightly too high' or 'Oh, I forgot about the rice for a minute or two and now it's mushy'. Just set and forget.
@@BaneWilliams You are exaggerating. I turn it on, wait till it boils (while I am doing preparations anyways, so its not like I am standing next to it all the time, and after some cooking experience you get the idea of when water boils quite good unless you are blatant ignorant) and then turn it down. After the water is evaporated I turn it off. How do you cook spaghetti, or an egg or other easy prepared staples? Ah right, you have a machine for all of that. People are WAY too lazy these days... A rice cooker is a unnecessary equipment for people with no dignity and patience in the kitchen. You just proved my point.
@@Aaackermann How the fuck do you tie in values such as dignity and patience to a really basic and simple thing such as using a rice cooker? Millions of homes from cultures where rice consumption is most traditional have ones, and great chefs own one. Get off your moral high horse, reread your diatribe, and realize you went that fucking deep for a kitchen appliance.
I have a top of the line vacuum capable Zojirushi model that I've gradually upgraded to in years. I can say I've used rice cookers of all tiers. They get a bit gimmicky without obvious improvements in my opinion. What I appreciate the most with my current cooker is the ability to make congee by pressing a button. My wife loves congee but I hate babysitting it in a regular pot for 45 minutes. Not related to the machine, for an exceptional bowl of rice, you need more than anything else, access to top quality grains like shinmai, new harvest in Japan. Wash it by gently rubbing the grains between your hands for at least 5 minutes and add a little white vinegar. It is a great pleasure to have a perfect bowl of rice, steaming shiny looking individual grains, that you can feel one by one in your mouth. It'll make whatever you're eating with it taste much better.
We’ve had a rice cooker years ago in my family, it was zojirushi with some flowery design, a simple cook/warm switch. What I liked about it was that it kept the rice warm for days without it drying out on the bottom and getting mushy and spoiled in the middle. I’ve yet to find a rice cooker in the cheaper range work as well as that rice cooker.
Do y’all still have it? I just came from an Asian market to grab a few sushi needed items, anyways they had rice cookers with the flower designs on the side! 🌺
@@mememe217 we did but I believe my parents might have gotten rid of it recently even though it was still working because they were moving and had some newer ones. I am kinda sad about it because I wanted it.
if you like brown or mixed grain rice, the japanese and korean fancy rice cookers are a blessing, they usualy have modes for it which are just about always perfect results
The GABA brown rice cycle on my Zojirushi is magic. I don't know about the health claims, but the brown rice it produces has a very mouth pleasing texture. The GABA cycle also makes delicious jakgok-bap and patbap.
I recently invested in a Zojirushi and there is no turning back. I saw the difference with one bite. The best comparison would be using the recommanded ratio of water/rice of each machines.
I mean to be fair you got one of the top of the line ones, there are cheaper versions that are still great and have less functions (but more than the basic rice cooker)
If you jump from a super cheap one to Zoji, you'll notice an obvious difference. But if you are already using a mid-tier one, the only situation you'll notice is probably if you forget your rice on warm mode overnight since the warm mode on Zoji is super low and will keep your rice infinitely more moist.
Your Zojirushi rice came out “just ok,” because you totally F”ed up your ratios by doing your own thing. But even though you did not follow the direction, it still did a better job. Imagine if you actually put the Zojirushi on a fair footing…. WOOOOW!!!😂
12:42 source for japanese is from lisa / genshin impact (the full quote in japanese is - わたくしは野菜スープが好きよ。大きな鍋に野菜をぜ～んぶ入れて、長いお玉でかき混ぜるの･･･えっ、美味しいかって？あらあら、それならどうぞ、ほら--)
I'm not sure comparing the machines after only one use with the Zojirushi is particularly meaningful. As simple as it is, there's some nuance to it. Use it for a while, get a feel for it and then compare the two units. I expect that'll be a comparison that provides more value.
You literally dont need to do this extra steps with a good rice cooker tho, that's the point. It will be perfect every time, and remain like that for hours, even overnight if kept warm
@@PG-qn8od fuzzy logic isn't straight yes/no, but also in between. Old rice cooker with magnets is like if reach this temperature switch to keep warm. New rice cooker will check few times (if you cook in large volume it will be more noticeable) and have more variables
PID A proportional-integral-derivative controller (PID controller or three-term controller) is a control loop mechanism employing feedback that is widely used in applications requiring continuously modulated control. Cheapos use simple bimetal thermostat. PID is just smoother and self adjusting. Makes a difference a lot don't notice and many do
For to save energy, after boiling point you can turn it to warm up function. Cooker is insulated for this. Then it takes 1/20 kWh. To keep warm up days, require good insulate or bigger electricity bills. Maybe that is different between those?
I HIGHLY suggest you also try at least once using the measuring cup the Zirojushi came with along with IN CONJUNCTION WITH the water level marks in the pot. If you pour in 2 LEVEL Zirojushi cups of white rice, you can fill the final water level in the pot up to the 2 mark in the white rice column. See how that factory recommendation turns out; probably no need to open lid and air out rice afterward. I would also be curious if you can compare for us brown rice and different types of rice (jasmine, basmati, etc) between your two rice cookers....as well as testing the quick mode on your new one. I don't think your model is one of those new ones with the high pressure function that can cook brown rice to give it a nice short grain rice texture with a bite, right? I like using those for cooking up rice by pouring in lager or pilsner, sliced onion, Sichuan peppers, salt, and laying some whole Chinese sausages or bratwurst on top to cook up together. The handle is handy for when you easily remove the pull away plug and take the whole insulated cooker to your dining table on the other side of your large flat. It'll keep it insulated and warm and within reach when you and your guests need a refill of rice to go with that delicious food you cook.
I actually found a different pretty good solution a while ago that works well for me - I have an electric steamer! Of course it needs some knowledge about the proportions (they are different since some water from the bottom is absorbed as well) and I usually leave it for around 35-40 minutes plus some time with the power off. I used to have a cheap rice cooker while my mum has a fancy one and I must say that in terms of how pleasant the texture from the steamer is, it's right between the two and closer to the expensive rice cooker. However, the main advantage is that I can also do whole potatoes, greens, fish in foil and dumplings (it was a game changer for my dim sum!) without having to monitor anything :)
A lot of the minor issues you mentioned with the cheap rice cookers are solved by “fluffing” the rice to redistribute the moisture and letting it sit for longer with the lid on :) it just takes a bit longer to continue cooking even after the button pops up.
This video really caught my eye because I've gone through a few rice cookers and I think by your accent you live in Germany, too. I bought two 20 Euro rice cookers - one from my local Asian market and one online and one 80 Euro rice cooker from the same Asian market that I bought the first 20 Euro rice cooker from. Both of the 20 Euro rice cookers broke within six months (the Tristar within 2 months), but the 80 Euro rice cooker is going 4 years strong.
I have a Bosh cooker that look exactly like this Zojirushi, from what I saw I'd even say they have the same features, it costs less than 100€, I still prefer to cook in an old rice cooker that costs 15€
I have a Zojirushi that looks similar to his but cost 1/3rd of what he paid. Maybe even less. I want to say it cost me something between $80-$120 usd which is significantly less value than your Euro money. The only difference I see is: 1.His looks like a 6 cup capacity, mine is 3cup. 2.His is gold colored, mine is silver colored. 3.His moisture trap is a separate part, mine is built in with a simple removable plastic top.
When I bought my zojirushi cooker several years ago, I was single at the time, and that one was the only one that could cook a small amount of rice without burning it on the bottom of the machine (judging by reviews). Some reviews said that the cheaper ones burned the rice on the bottom even with cooking a larger amount of rice. I got it from Amazon (in California) and paid about $120. I’m married and in Scotland right now and use a Tefal 8-in-one, recommended to me by a friend from Malaysia (who cooks a LOT of rice). This multi-function machine does a good job with oatmeal (porridge) or as a slow cooker too. Ive even done chicken biryani in the cooker.
Mine was about 130€, has different options (I like the "crust" option alot) and makes perfect rice. Plus it has a "warming" option which keeps the rice nice and fluffy for hours.
Do make sure you use the Zorojushi cup to measure the rice and fill the line to match what you measured. Thats v. important. The congee comes up great. It holds the rice in good shape for like a whole day. It also does stews etc. Great stuff.
I love how the comment sections of UA-camrs are always full of boot-lickers, even when they point out how the video maker makes a mistake that could have easily been avoided if they were more worried about the integrity of the information they're spouting instead of making sure they have their face correctly in frame so the can get their ego stroked.
I’ve been making rice in a pot on the stove all my life, and shelled out $100 for a small Staub, and the tightness of the lid and the even heating from the cast iron makes a difference in creating a consistent texture.
I tried SO MANY rice cookers... and guess what I did. I threw them out and went back to my very old model that has no controls on it. The old model of Aroma rice cooker with no controls is STILL selling and I can see why. It's the best on the market as far as I'm concerned and I wouldn't trade it for any of the fancy models that have controls on them.
So I love rice. All kinds. In my family we always used to cook rice in a regular pots. My mom always used this specific recipe for basmati where you quickly fry the rice in oil and then pour hot water and let it cook. Somehow my mom always managed to make a pretty good rice. Same for my dad whenever he cooked dinner for us. But seems like I was cursed and I never actually managed to properly cook rice. I am not a pro cook, but I love cooking and I can prepare some decent or even really good food. Except I wasn’t able to cook rice. It always was too mushy or undercooked. My mom used to give me advices. All this measure with finger and other BS. One day I was so anxious I was experimenting whole day in my kitchen trying to come up with proper temperatures and measurements. Got some decent results, but was never able to recreate normal rice again. That moment I started noticing many people using rice cookers and they always told me like it’s the best thing ever, and I thought of rice cooker as some sort of lame tool for lazy people, just another electric pot that won’t fix the issues with my rice. Well, I left with no choices, but buying rice cooker. Bought a small Tefal one for 60eur. God damn. I just followed the instructions and rice was so freaking perfect. It was fucking shining like some sort of a message from God. I was living without proper rice that I love for so many years and it was so easy to get. I enjoy rice so much nowadays, even my moms rice sucks compared to mine prepared in rice cooker. Please, if you read this, and you think rice cooker is not what you need, no. Stop thinking this way. Buy rice cooker. Please. Treat yourself with proper rice.
Just ended up with many hundreds of kilos of rice, mostly Basmati, and while I can surely cool it on a stove burner, I decided to just get a rice cooker. I know Zojirushi or National/Panasonic are supposed to be the best, followed by Tiger. I got a Cuckoo, because I don't listen. Has not yet arrived but I will be excited to try it.
the reason the zojirushi takes longer to cook is because the normal mode includes a 30m soak time. if you use the quick cooking mode they should finish at the same time i think. also as someone currently living in japan there's a wide price range of rice cookers from $30-$600. I think mine retailed for $300 but since I got it at a used/recycle store it only cost me $60. to be honest if you just want decent uniform cooked rice then you can get that from $80-$150. the higher price points start doing some really exotic stuff that i think has very severe diminishing returns. also zojirushi is a comparatively small company rice cooker brand compared to giants like panasonic, toshiba, mitsubishi electric, hitachi, etc so it's kind of interesting to see zojirushi being the preferred japanese brand in US/EU. i'm actually very curious to know if korean brands have equally good performance.
I got a cuckoo rice cooker for $200CAD and it's functionally same as this one. As long as you get a fuzzy logic one with the rubber seal it's just a matter of size and additional functions. The three leading brands are zojirushi for japan, cuckoo for korea and tiger is also japanese made as pointed out in the comments. Just grab one of those and you'll be fine
Tiger is also japanese made. Competitor to the zojirushi, though I know them more for insulated lunch ware and water bottles. Both are pretty big and well respected brands
I have one similar to the expensive one we got, it is IH, and it not only makes normal rice but also El Dante and bread. It also keeps rice hot and fresh up to 2 days. Also makes bread. Worth it. Same jungle too. After you must fluff the rice after it's done and wait for 10 minutes. You can also set the timer for when you want your rice to be done. Quick function is like 25-30 minutes, and El Dante is a little faster. Read the manual, you'll find so much more options in how to use it. Love my god rice cooker. For us it was the best investment.
@@Tengokujin "eat it over few days". i take it you arent asian? 😂 tbh you dont need expensive rice cooker if you cook rice every day because your rice will be out after lunch or dinner.
I like how you casually imply things because you have a set stereotype in your mind. Bravo. I hope you never end up dealing with depression and the inability to give a fuck for days and trying guard against it when you do by having things done.
@@Tengokujindont worry about them. Fck them. You can make large quantities of rice and eat it over a few days and not have to keep cooking it. And also they dont know if youre just making it for yourself or if you have the bigger version. Either way it doesnt matter that it takes a few days to eat it.
My Zojirushi has an Umami setting, it pressurized the cooker for the last 7-8 minutes of cooking. Takes about 70 minutes to cook on umami setting though. It stays fluffy at room temp.
Instant Pot can make rice just as good as a rice cooker if you cook it with residual heat. I never use the built in rice setting on the Instant Pot because it overcooks the rice. I do 150% hydration (e.g. 360g rice dry weight, 540g water); Pressure Cook for 2 minutes on low pressure, then leave the Instant Pot powered on so the heating element is still active and leave it untouched and let rest for 35 minutes. Takes a bit longer but makes the rice super fluffy and perfect every time with no burnt rice on the bottom.
You never really need a high-end Zojirushi to get your rice evenly cooked, all you need is one that is not shitty. And many rice cookers can accomplish that. I owned a Toshiba and a Xiaomi, they both do a very good job. What type of rice you use is more important for the result.
Yes! I own a Panasonic that is 7+ years old and still going strong. You just have to make sure it has a "Fuzzy Logic" microcontroller. Most mid range Japanese rice cookers use it and they will advertise if it has it or not. You are right about the rice as well! I enjoy using 5 bundomi Korean rice (for flavor) or Vietnamese white rice (for cost and low levels of arsenic).
The start chime clearly is lifted from a cheap christmas card. The finish chime sounds (almost) like the classic "Sandmännchen" intro. Shoutout to Technology Connections, who has an (as usual, very) extensive video on the "analog" rice cooker.
360 Euro??? Hahaha - when you did the drumroll I thought you were going to say some CRAZY amount - like the $500+ for the Panasonic rice cooker with the multiply metal bowl! I know that 360 is a lot, but when you're Asian, that's kinda the average amount you spend on a proper rice cooker! Zojirushi makes some of the best. We've had several over the years and they're always awesome. The high tech rice cookers, like yours and mine, take longer because they hold the rice and allow it to hydrate for a bit before actually cooking the rice. It's similar to manual cooking rice in a donabe where you hydrate the rice for 30 minutes before cooking. Plus, the high tech rice cookers will compensate for the overabundance of water - since you used more than a 1:1 ratio. Also, the performance of the rice is improved if you use the paddle to mix the rice a bit before eating. But really, don't go down the rabbit hole of varietal rice. That's where the insanity truly begins!
As a Brazilian, I've been doing rice in a pan over the stove for so long, muscle memory and intuitive understanding is so natural that it just seems pointless to buy one of these. The type of rice we get here is pretty decent too, so it's basically not an issue. Obviously could adapt to using a rice cooker, but I would just mostly use for different sorts of functions and spend less on gas.
I think where the rice maker excels is with starchier short grain "sticky rice" these require a pretty delicate cooking technique to get perfect. Andong actually screwed up the rice by not following the instructions of using the 180 ml measuring cup for the rice and using the hash marks inside the cooker to measure the water. Getting to results on a medium to long grain rice is pretty achievable stove top with good technique.
@@nopushbutton it really depends on the type rice you like to make. The grain structure and amount of starch is quite different between varieties. I think you might find it very challenging to good a koshihikari rice in that sauce pan
Here in Hawaii we definitely do take the rice cooker to the picnic. Cool the rice so it’s ready just before you leave the house. Don’t open. Bring the whole thing. There’s always rice at every gathering.
I'd still love a Zojirushi rice cooker some day, but for now I'm quite happy with my Instant Pot. It's far better at cooking rice than the cheap rice cooker it replaced, it will cook other things and was a fraction of the price of a Zojirushi. Any chance of a rice cooking comparison of the Zojirushi with an electric pressure cooker like the Instant Pot?
I've had both a Zojirushi and an Instant Pot. I now just have the IP - I find the rice is just as good, plus the IP, as you know, does so many other things. So, if you were to ask me, I'd say stick with the IP ;-)
Rice cookers aren't just for rice, you can cook any other grain like quinoa, barley, oatmeal, pasta! You can also make yogurt, stews, cake, frittata, chili, beans, corn on the cob, ribs, etc. I've even seen pull-apart bread and pizza recipes! I mean the fact I can make fresh hummus from scratch (by cooking dried chickpeas in there) is enough for me to invest in a high-quality version of this appliance. These expensive rice cookers need to be seen on the same level as slow cookers and pressure cookers, bc they offer you similar cooking options often found in these 2 types of appliances. I wish someone did a comparison of the Zojirushi against the Instapot (pressure) or the Crockpot (slow), to show just how versatile these high-end rice cookers actually are.
Uncle Roger would be blasting this guy for not listening to the instructions of the Zojirushi. He cooked the rice incorrectly, which renders this video false.
Hi Andong. I only know the basics of cooking, and cook basic food. I just wanna say, I enjoy watching your videos, and they always put a smile on my face during these cold times, haha. Much love bro
I've lived in Tokyo for 2 years, and what I liked the most about the Zojirushi rice cooker i had at the apartment i rented was that i had the ability to just set in an x amount of rice in the cooker in the morning. Get a shower etc. Have rice for breakfast, lunch AND dinner from that same batch. It would STAY good for like the whole day. (officially they recommend 12hrs for best taste, or 24hrs with the extended warm feature) - that's something you can't do with those simpler rice cookers. Their "keep warm" mode eventually burns the rice on the bottom and super dries out the rest after a mere hour or two. When i moved back to the Netherlands, I just couldn't go without a Zojirushi for that feature and bought one. Was worth it to me.
Did you bought yours in Japan or black in Europe ? I can't find a reseller here.
@@EP-st1hu Amazon sells them and ships them to NL
Do you use it on a transformer, or there are 230V versions?
Je viens d’en acheter un en 220 volte à Osaka. Ces appareils étaient rassemblées spécialement pour les visiteurs. Il sont munis d’un dispositif pour fonctionner également sur le 220.
@@EP-st1huI bought mine in Japan a year or so after i moved back to Europe. If you go to the big Yodobashi camera stores, on the floor for the tax-free stuff they have export models available of rice cookers that do 230V. Altho the selection of cooker models available is more limited than the domestic selection. The Yodobashi in Akiba also has a postal office directly below it so you can buy and ship it from there in 1 go.
Don't try to outsmart the Zojirushi. People coming from old-style rice cookers and saucepans always try to use their old techniques and ratios (eg: add water to the depth of one knuckle) and you don't need to do that with the fancy models. Just follow the instructions: use the included cup to measure your rice (I measure dry and wash in the rice cooker pot), fill to the line, and let it take care of the rest. I've used an induction heating Zojirushi for the last 9-10 years and every time I use it, it amazes me how good rice can taste.
As an asian I can whole heartedly say that the Zojirushi line of rice cookers is king you don't need the most expensive one but just get a good one its a big step up from the cheap rice cookers and honestly if you walk into any asian households they will have a Zojirushi.
Check out how it handles keeping it hot for a few hours.....The zojirushi keeps it soft and moist....
I cringed too when he didn't respect the water level. Also Cuckoo > * (and it work directly on EU plug)
@@Uryendel Where do you buy a Cuckoo rice cooker in europe ? I checked a year ago when I needed a new one but only found Zojirushi and Yum asia
@@xSk3lx I buyed mine from ebay, it came straight from Korea, they have the same electric plug
Dude spent 300 plus euros on a state of the art rice cooker and he still managed to screw up cooking rice in the state of the art rice cooker. Now that is an achievement.
That zojirushi fuzzy logic processor worked overtime to compensate.
Journey across Japan theme music with a rice cooker from Japan. Perfect
good... I'm not the only one :'D
Anyone knows what's the title of the song ? :D
@@dpchiko17 Too much volcano /s
@@12thLONG Yeah yeah I know the meme haha very funny
ua-cam.com/video/rDB98PjvfeM/v-deo.html
So two things: You really have to follow the directions on a zojirushi and use their measurements. It really does make a difference in the final result. Also, most of the value is in the multiple functions. Brown, Sushi, Long grain, mixed, oats, etc. It will perfectly cook all of them without you having to do anything special.
Yeah! I tuned out the moment he didn't use the rice cooker's included cup + water measurements. He says the amount of water used is important but he goes and just roughly guesses the amount of water to use. *facepalm*
@@CakedSkein and the absolute goomba had the gall to say it was "to make it fair"
I use I to steam dumplings, Bao buns, steel cut oats, etc. I haven't baked a cake in it, yet.
I couldn't disagree with this streamer anymore, if you are on a budget and can't afford the high end machines i understand but to say they are not better is a complete lie...
@@koelekahuna9370 he literally mentions that he did, did you watch the video?
This is such a cultural difference. Americans spend hundreds on BBQs/air fryers/toaster ovens but Asian spend money on better rice cookers. Rice is a staple and I guarantee most Asians that eat rice every single day will invest in a quality rice cooker.
I love how the zojirushi has the clock on, so you can see how long it takes him to record the lines as the minute mark changes every 2nd line, lol
When he closed the rice cookers you could even hear the price difference 😂
Cheap: *tink*
Expensive: * deep thonk*
You can't intentionally use one rice cooker the wrong way then criticize it. The Zoji rice cookers are the standard for a reason. Use the correct ratios and they just work. You can get good rice out of anything - rice cooking existed before these devices - but a big point of the Zojirushi-type cooker is that it will do it right and reliably with no management once it is set.
I bought my rice cooker when I was in South korea. Its a pressurised induction heating rice cooker by cuckoo. It cost me about what you paid for the Japanese one, but bought locally. It cooks rice in 17 minutes under pressure and comes perfectly. It speak to you (in english) which is handy because I don't know what any of the korean buttons mean. Big plus! It also has loads of features for other kinds of rice, grains, and can make crunchy rice that has become a favourite of mine.
you are lucky :D. My brother bought me a cuckoo in Korea but it only talks in korean hahah. Had to look up an english manual to figure it out ^^°. that said, it makes a great party trick :). quick white rice on the cuckoo rules, you are right!
@@Knux02 Yeah, fun fact: the smaller version does also speak english, but the big one os Korean only. I bought my cuckoo here in Berlin and I love it.
Crunchy rice is ridiculously good
What model of the Cuckoo would you recommend?
The biggest difference between cheap vs expensive rice cooker is it's ability to maintain rice fresh and delicious for a long time. You can get at least 4-5 days of "fresh cooked" quality rice in the expensive rice cooker whereas, in the cheap one, the rice will no longer feel fresh after 1-2 days. I find that in the cheap one, it will develop an unpleasant smell (moldy yeast odor?) after 1.5 days when it's left at warm, but in the expensive one the rice will be kept fresh for sometimes 5+ days in the warm state. The ability to keep rice fresh is very important in a typical East Asian household where rice is consumed "on the go" as almost every single or other meal includes rice. So, people generally cook large portions of rice that can be consumed at any moment without worrying about having to cook new batches of rice every other day. This is the main reason why in East Asia (at least in Japan and Korea), households spend a lot of money on a good rice cooker. If you had to consume rice every meal, you will find that the ability to maintain high quality rice for a long time a crucial factor in selecting the rice cooker and this is why almost every household chooses to buy expensive rice cooker instead of the cheap one. Of course, this wouldn't make sense in cultures where rice is not consumed with every meal. Anyway, I hope this can be clarified in a future episodes. Love the content!
I don't think it's a good idea to leave rice in the cooker and keep warm for this long. I always cook fresh every meal, if there's extra, put it in the fridge and make fried rice later!
From a food safety perspective, don't leave your rice outside of the fridge longer then a hour otherwise you run the risk of food poisoning.!.
Speaking from personal experience of using both cheap and expensive rice cookers for many years, the expensive rice cooker will keep your rice fresh much longer. The quality of the rice for "long term" storage is not even close. Youll find that the rice in cheap rice cooker is virtually inedible after 1.5 days (when left in warm mode). The rice becomes crusty and yellow, and the it just doesn't look, smell or taste pleasant. The cheap 40-60$ rice cooker is generally designed mainly for immediate cooking and rconsumotion but the expensive one is designed with fine tuned temperature controller for a longer storage (4-5days, and yes it is still safe and delicious). For many households in Korea, The ability to keep rice fresh is the biggest consideration when buying a expensive rice cooker. Thus, if you want the convenience of making large quantities of rice and storing it in a high quality condition (and warm) for a longer period, the expensive one is totally worth.
The cheap ones are also prone to burning the bottom of the rice ime
@@G-boi Not correct. While refrigeration is the most familiar method of keeping foods outside of the "danger zone," keeping them warm is just as safe. It's why buffets are safe if properly handled -- the foods are kept warm enough to prevent food poisoning.
Can confirm, my zojirushi rice maker is an absolute game changer. Sometimes I leave rice in it for a full day on its low heat mode and it's still pretty damn perfect.
If you have the money, get one.
It's over 9000!
I recommend trying recipes other than plain rice once you master plain rice. I recommend rice cooker cake 🍰 and congee. :D
@@fuvfub6951 I sometimes slip some star anise in there, or just cook the rice in vegetable or beef stock for varying flavor.
i'm not paying $150+ for a fucking rice cooker lmao
Did you watch the full video? That's the opposite conclusion of Andong haha
7:10 If your rice cooker has a small springy bit in it, it's using a magnet with a Curie point of 100 C to make contact, so once the pot rises above 100 C, the magnet stops being a magnet, and breaks the contact.
When Technology Connections, Hot Thai Kitchen, and Andong dedicate entire episodes to rice cookers, you know they’re a big deal.
it really does make rice so much better than trying to time it on a stove with varying levels of heat and ambient temperatures and times.
Definitely felt the Technology Connections vibe too 😂
I'm not sure if it's the case for that exact model but for most good rice cookers using the measuring cup that comes with their rice cooker is essential to getting the perfect result and it's also the cup that is referred to on the inner pot markings. Not generic cups. Anyway kind of a pet peeve on this one soon as I saw you not use the rice cooker as is normally instructed.
I still use the “water to the first knuckle” method in my cheap rice cooker, and it comes out great every time!
@@lisaspikes4291 I have tiny child size hands. The first knuckle trick never worked for me.
@@adorabell4253 😢
@@lisaspikes4291 i simply use: 1 cup rice, 2 cup water, press play on may rice cooker (which is a stewer as well etc) and i get delicious rice ALL THE TIME. sometimes, not often but sometimes the lower gets SLIGHTLY brown (and i mean really slight)
@@Erunest 2 cups??? what kind of barbarian would drown his rice in that much water ? oh the humanity!
I bought my Zojirushi at a yard sale 10 years ago for $25! Best deal ever.
That's awesome lol
I had a Zojirushi similar experience at a thrift store, getting it for $6, but this was a water boiler rather than a rice cooker. I had to buy a cable for it for close to $20, but it was still an awesome value
I'm envious of both of you
I have a zojirushi cooker that's a step down from the model you got. It makes very nice rice with very little thought or effort. I eat primarily brown rice, and the setting for it produces excellent, tender results, though the cook time is very long (2 hours!). Fortunately there is also a timer feature to set the time you want the rice ready. Of course with some inexpensive cookers this could be accomplished using a simple timer on the plug socket to control the time it turns on.
I also really like that the lid insert comes out so the inside can be cleaned and dries quickly. I have twice had to throw out cookers with fixed lid assemblies because of the creeping horrors that hid in that space between the interior plate and the top vent.
That said, they're certainly overkill for a casual rice eater and pricey for people on a limited budget. As AP pointed out, you can get the same result as the fancy cooker with a cheap one and a little patience/practice. If you like your rice in a non-East-Asian style, it is hard to get the texture/hydration right; there's no Basmati or Costa Rican rice function.
In my case, this is a workhorse appliance -- and an indulgence. A cheap cooker will often do an acceptable job. I'll own that this one just makes me feel good.
I bought a (very) cheap rice cooker about 5 years ago and its great. Once you get the hang of using it (I too let mine steam off for a minuite or 2 before leaving on warm) I get great rice every time. Sometimes with starchy rice you get a crispy layer at the bottom, but I actually quite like that.
In Persian cuisine, sometimes melted butter is added to produce a nice crust at the bottom, which is insanely delicious. It's called tahdig in case you want to find out more about it.
only real trouble with cheap appliances is inconsistency.
If you get lucky you score big, but there is just more risk, less consistency.
you pay for the features. Can get a bargain either way
I have never tried Zojirushi as they stopped improving on export models a long time ago. I went for a Korean model from YumAsia instead (Bamboo) , and the difference between it and rice made by thermostat rice cookers found in the west is huge. The Bamboo uses induction to heat the bowl and this makes it much easier to control the temperature. Asian rice cookers tends to use fuzzy logic to measure a myriad of variables while cooking. It knows the temperature, pressure and how quickly the temperature is increasing. It will then use these variables to calculate on the fly how long it will take the rice to reach a certain temperature. This enables it to cut the heating elements in time so that the threshold is never reached (if you stop at certain temperature with a normal cooker the steam alone can overcook the rice). Mine also has a Yumami program that will cook the rice at different temperatures in order to release the sugars contained within the rice. This makes the rice taste sweeter and in my opinion much better. I am pretty certain that the Zojirushi has something similar.
One more thing. If you cook brown rice then it is almost impossible to beat the results you can get from a high-end asian rice cooker with a "gaba" program. This program uses soaking and heat to release the gamma-aminobutyric acid in brown rice, and that really changes the taste.
The last point is that you can turn on the rice cooker, leave your home for a day and when you come back the rice will still be warm and taste good. Most of the shitty rice cookers I have bought in the west turn the rice to crisp after a short while.
When having guests over I no longer have to be afraid that the rice will be anything less than optimal. I use the provided measuring cup as instructed (hint hint) and the result is always perfect.
I think you should redo this test and follow the instructions to the fancy one. I'm pretty sure I've seen other videos do that it the rice turns out so much better.
I agree. What he did was akin to people who change the recipe then give a critique. Follow the manufacturers' instructions on each, to level the playing field.
Yeah was about to say it myself.
I had a 10 years old Zojirushi (my sister took it) and now I got a cheap one from Amazon, Amazon one is nowhere near as good at cooking the rice as my old one.
You must follow instructions for Zojirushi cause the cooking water volume in it is a little less then when using cheap cooker or stove top pot measurements.
Agreed. And don't let the "old tech" rice sit around in the cooker for 30-40 minutes before opening.
If u think so much about how someone makes rice and posts a video on youtube, then you should make your own rice making video 😡
@@lisahinton9682lol sick and tired of ‘i agree’ what r we in school?
I think the difference in result is mostly due to how you used the cheap rice cooker. You turned it on immediately then let it sit for 40 minutes after it was done. While the Zojirushi does it the other way round. Soaking the rice first means the rice will heat more evenly, it also means there will be less free water in the pot thus reducing the actual cooking time.
Yeah, but their are people who already do the pre-soak method (myself included) it does have a better texture that way, but you don't need a fancy rice cooker to soak the rice for thirty minutes before cooking.
The cheap one was still mushy after all that time
@@wynona7372Have you ever used a rice cooker?
I cook rice on the stovetop and soak it first for 30 minutes after washing it. I wrap the lid in a damp kitchen towel to create a tight seal. Then i start cooking, it's quite quick; bring it to a boil, then 10 minutes on super low heat and voila! Buuut it would be nice to have a machine that could do this for me from time to time haha
@oaktree_ i usually put my rice cooker on the floor cuz my stove can only fit one pan and a small sauce pan
I fry some garlic in very little oil, wash the rice quickly, throw it into the pan, mix it around with the garlic add salt, top it off with water to cover +3/4" cover it, wait for water to boil, turn to medium low, 15 min and the rice is done, just fluff it around, then cover it, and it's ready.
This is the standard Brazilian way. No one owns a rice cooker in Brazil and we eat rice every day. Rice cookers just aren't an issue here. Buying one just seems like unnecessary consumerism.
I know what you mean. I've always avoided kitchen appliances but since having to work from home there are often times where I'd rather set & forget a machine while I work. The rice I make in a pot is perfectly fine but it is nice to be able to let the machine do it's thing while I work & have good food ready once I'm done.
I jumped straight to a fancier rice cooker and it is worth it. You do not need to soak the rice (it makes no difference in my experience). Just wash rice in the pot, drain, add water/other ingredients, close lid, press start, walk away. Being a 3 cup cooker it is really small, light and has a great carrying handle. I take it to work and use it at home quite a bit. From my testing it is also super energy efficient as cooking appliances go.
The cost is high up front, but when something makes easy, good, economical meals and it is truly portable it becomes justifiable imo.
@@lewismaddock1654different style rice. I too was against rice cookers until I started cooking more Asian dishes that do require plain (but perfectly cooked) white rice. Personally most rice I cook is either Brazilian or Mexican/Spanish style, and for that a rice cooker isn’t needed. But if I did Japanese, Korean, or Chinese dishes more often I’d probably get one too. To manually cook rice and get the right texture for Asian style rice you have to soak the rice for like 30 minutes and then rapidly bring it to temp, it’s best done in a pressure cooker. It’s possible, but time consuming and annoying if you’re eating it everyday multiple times a day (Brazilians don’t eat rice for breakfast, Asians often do).
I wouldn't say that slightly burnt crunchy rice is a bad thing. You have to try the Persian rice dish Tahdig. You cook the rice until it is half done, strain it and then put the wet rice back in the pot with some oil or butter and a bit of saffron, and put a paper towel and a lid on the pot. Then let the rice steam until it's done. This creates a nice layer of crispy rice on the bottom of the pot. There is also a variation with potato slices at the bottom of the pot which is also very good. This has become my favourite rice dish.
True (there are quite a few Chinese dishes that go for the burnt crunchy rice too), but it's not the effect you're trying to get for every single meal.
in my country actually there is many restaurant creat the scripy burn rice to eat as a special disk which has many love to eat :D, they use claypot to cook them as explaine best way to create burn rice :D not burn to black coal so do not worry =]]
Ah, I see you are a man of culture as well! If you haven’t eaten Tahdig yet you have basically missed the best part of life…
Tahdig is a whole other thing my friend, a rice cooker won’t get you that. Also the best tahdig is with a flatbread, at least to me
@@Amaling of course you can get Tahdig in a rice cooker! Not in the cheap model they showed here but Pars Khazar rice cookers make tahdig and even let you decide how dark and crunchy you want 😋
Though I love to cook & love rice, I've never been a fan of cooking it. I didn't grow up eating a lot of it so it wasn't something I was used to preparing.
A couple of months ago I bought an Instant Pot; electronic pressure cooker, steamer, slowcooker/crockpot, sauté pan, rice cooker, yogurt maker, you know, it has all the pre-programmed stuff built in.
I mainly bought it as a pressure cooker as it will cook meat, veg & soup quickly & healthily. But the other functions have been good too.
But I've started making rice in it... & as long as you make sure the rice is properly washed & set it to the right program or time for the type of rice it's been turning out perfect rice every time. I'm really happy with it & it was a lot cheaper than the expensive rice cooker you just bought. [Plus it does a lot more in the way of cooking methods].
Great video, you always do interesting things.
I bought one too over 2 years ago for the same reason and it’s still in the box. You’ve inspired me to finally open it and make beans.
Came to say the same thing. I've had my instant pot for about 8 months, and it's been a game-changer. Great rice, homemade yoghurt, meat stews and roasts/braises in a fraction of the time (even if the meat isn’t fully thawed), beans from dry to cooked without overnight soaking and in under an hour, nothing ever burnt, easy clean up. It takes up the same countertop space as that big rice cooker, but does so much more, and costs less (at least where I am). No contest.
@@leslieherring381 now I'm REALLY gonna open the box.
@@billycarroll9153 there are some really good UA-cam channels and websites with lots of good recipes for your instant pot. You'll never go back!
@@leslieherring381 I'm surprised how much I like mine, My parents used pressure cookers when I was little, but were never sure if it would go bang. The lightweight mountaineering ones for using at altitude used to scare the heck out of me when on expedition. But the Instant Pot is safe, quick, easy, saves power & is quiet.I eat a lot of soups & pulses, it makes cooking it so quick & easy, plus it locks in flavour & nutrients. Clean up is easy too. Plus its encouraged me to start making my own stocks again, so I have very little food waste. Nice to hear someone else liking theirs too.
I did find it funny that you were impressed with the soft open button on the rice cooker & saw it as a sign of quality. Back in the 1980's my friends & I were marvelling at a similar function on the doors for audio cassette tapes on music stereos. Before that they clattered open.Everybody in places where they sold stereos would be pushing all the "Soft Eject" buttons [as it was called] on every stereo in the shop. 😁 📾
I loved the old clatter with the casette slightly bumping around in the open slot.
@@DreadDeimos It was a good noise, it was bad for the tape inside though, especially the longer ones like 120's or 180's.
That, and later it's the CD drives that suck the discs in....
As a kid my aunt had one of those cool VHS players where you push a button and the top lifts up and forward in a floating motion, you drop the tape in a push it down.. it was SOOOO SATISFYING to do as a kid. It was like magic.. lol
She also had a racecar VHS rewinder. It was just a big plastic car and you put the tape inside and it rewinds the tape quickly and safely or whatever. She insisted on us using that instead of the player for some reason I don’t remember because I’m under 30 and by the time I stopped shitting wherever I happened to be, DVDs became a thing…
@@DanteYewToob Probably just to save on the wear on the tape heads, or minimize dust buildup. She might also have had a special video head cleaning cassette like we did. Those top-opening types tended to accrue more dust than the front flap ones, for obvious reasons.
I mean it sure can make good rice, but can it seal away Namekians?
yoooooo
he would lose his life after testing that
Ahh, and here's a third option. Three years ago at Christmas in the USA there was a fad for Insta-Pots. Best Buy had a bunch of Hael knockoffs for $30. I bought one and made a beef stew in it and I was so impressed I went back the next day and bought another two. I bought three Insta-Pot knockoffs for my own kitchen. I discovered subsequently that they make great rice. The reason I have three is that My family loves Indian cuisine and I can make a meat dish in one, a vegetable dish in the other and rice in the third. I've been using them now for the past three years and they work really well and like I say they make great rice. My Zoji (yes, I have one) has stayed in the appliance cupboard since and I'm probably going to sell it.
I have an Insta-Pod and yes, works perfectly fine as rice cooker. Can recommend.
Yes. This.
No evaporation creates a much more consistent rice.
I tried instapot rice and it isnt as good as my sub $200 zojirushi
Small difference. Don't need lots of appliances. Both PID controlled electric pots. Zoji just optimized for rice.
I got a Ninja Foodie about 2 years ago. I have yet to make rice in it! I should probably try it!
I used to have a Hitachi rice cooker many years ago. It was a gift. In a NYC, where ever centimeter of storage space is considered precious, I got rid of it. There wasn’t room for an appliance that only had one minor function. The appliance of the moment here in the States is the INSTANT POT, which I believe has a rice cooking function. (I would know if I ever took it out of the box when I bought it over 2 years ago.) My point is, if you have the storage space, by all means, buy whatever makes your cooking experience easier. Thanks ANDONG for another amazing and insightful episode.
This rice cooker is perfect! I use it only for me ua-cam.com/users/postUgkxviiltW7NlHbp_VL_bLbIkbLAvILVhnia and sometimes me and my friend so the small size is really great for counter space since we never need to make all that much. I have been using it now for about 2 months and it still works perfectly. I use it for both rice and vegetables (better for harder vegetables like green beans and carrots, it made my broccoli way too smoosh-y for my taste). It keeps your rice on keep warm automatically which I really like, and I’ve used a few of the settings, flash rice, white rice, brown rice, and steam, and they all work super well for me, although I don’t like smooshy rice so I’ll usually use flash rice. It’s super easy to clean either in dishwasher or hand wash, and it’s pretty easy to get rice out of the grooves by where the container comes out. I assume this one will last me a long time but if I ever need another I will definitely be getting this one again!
Obviously you buy the Zojirushi for the fancy tune it plays when you start it!
At one point the melody on ours somehow got turned off. Cue me urgently searching "how to turn Zojirushi tune back on"…
So same reason I bought a Samsung washer huh
Technology Connections comes into chat
I love that dude, his videos are so interesting!!
You didn't buy a fancy rice cooker, you bought a fancy slow cooker.
I got myself a simple one button rice cooker last year, the trick to it (and what i suspect the timer on the fancy one does) is to actually not to open it right away when it's done cooking but wait 10-15 minutes extra, which gives the rice the time to steam and absorb the water more evenly. Or in my case i just remember an hour or so later that i had rice cooking.
Uncle Roger told me i need the zojirushi so has to be it
9:58 I never thought it actually sounded that close, but my zojirushi plays the same jingles and the manual states that the 'done' one is 'Edelweiss' (from the sound of music)
Thank you. I was also wondering what the end tune was.
It's not Edelweiss it is Amaryllis by Ghys (Air du Roi Louis XIII)
I've got a decade old 20 buck rice cooker I bought on sale that is is so old somehow the Teflon has started coming off the pan. I still use it even though little bits of rice are starting to stick to the pan.
I think the virtue of the expensive rice cookers is that they can keep the rice warm for much longer. I've gotten acceptable rice from 48 hrs on the keep warm function.
Whoa! I thought it wasn't safe to keep rice out that long let alone on low heat? But hey, you're still posting, so you're obviously still alive..........
@@andersonomo597 the warming function keeps it at a food safe temperature so that shouldn't be a worry if your appliance is in good working order hey
But yeah, you don't want to leave rice out slowly cooling down or anything, but if you chuck the leftovers straight in the fridge you'll be fine.
140 F
Not dying is not an approved measure.
@@whazzat8015 Worse still if you die from your own dodgy food prep! LOL
Doing the exact same thing on both rice cookers isn't really an "even playing field". There is no way it will be an even playing field because the Zojirushi one will always draw more electricity. It's better to do the test like how people who buy these rice cookers would use them. Use the instruction for the Zojirushi one vs the optimal way to use the other rice cooker.
👍
you don't need to be a scientist to appreciate, understand and practice the advice offered by mahogany
Plus he didn't even show us what program he chose to cook
@@dorjjodvo1992 no program
Just press start
Especially the cheap one theres just one button
@@Yeetuz.Deletuz The Zojirushi has a selector for different modes and he did not show which one he picked
Make your own video then 😘
The fancy rice cooker plays "alle meine Entchen"
If that doesn't convince you, I don't know what will
It does not play "Alle meine Entchen"? If you mean the melody it played when he pressed start, that was "twinkle, twinkle, little star". As for the ending melody, I couldn't think of any song, I think it's just some tune they invented, but definitely not Alle meine Entchen either
@@LaurelKoeniger One of my sons bought one of these not long ago, and he mentioned "twinkle" and I mentioned the mystery end jingle I heard about here. He says it's Amaryllis, which is evidently an old French folk song.
@@LaurelKoeniger the finished cooking song is Air du Roi Louis XIII (Amaryllis)
sorry to ignore the really great content, but I have to say, absolute best unboxing montage on youtube today
The biggest benefit of the more expensive rice cooker are settings for different kinds of rice. It took me years before committing to a better rice cooker. It was worth it for me.
I really wanted a Zojirushi but it’s kinda hard to find it in Europe and I got a Panda YumAsia one and honestly I’m shockingly impressed by how well it works, still better than my 40 euro cheap Russel Hobbs 😭 One day I’ll get the Zojirushi when I have adult money fr
Andong: "This is my rice cooker"
Me: "There are many like it but this one is mine!".
Also that unboxing music was boppin my guy. Love it.
Does the amount of water depend on the rice? To me that would make crunchy rice but I make it in a covered pot on the stove. I always do a little under 2 parts water to 1 part rice.
Rice cooker saved me when I was remodelling my apartment and didn't have access ti kitchen. I could just plug it in and have a nice, affordable, tasty meal.
It really depends on how much rice you eat, in Asia the rice cooker on the left is almost a default that every families have.
I make my Japanese-style rice in the pot on the stove and it turns out pretty good. Just rinse, wash thrice, soak for 30 mins to an hour (you can do this the night before, there's a limit to the absorption). Then just use around 200ml of water per 150g (一合） of dry rice or so. Start timing once it starts boiling. 12 minutes, gradually starting high heat and lowering as you go. Once it's done, turn off the stove and let it steam for around 10 min. Eventually you get a feel for adjusting the water based on whether you want it with a little more bite or a little softer.
Helpful for people who live in countries where rice cookers aren't really readily available. My dad is addicted, the Japanese know their rice.
rice was their currency for nearly 300 years.
Came to see if rice cookers were worth for a college student, stayed for the chemistry class
To get a good consistency with cheap rice cooker, I stir the rice midway during cooking just before all the water evaporates. This prevents rice in the middle of the pot to become mushy👍
the detective conan theme at 12:10 xD catched me offguard. Nice Video :) Really interesting to see different kinds of rice cookers. I'd agree with the other comments; redo the thing but use the measurements from the fancy rice cooker. Mine has this as well (its a cheap one though).
I bought that simple rice cooker (brand: Solis) at a flee market for 5$ and it has served me well ever since.
The expensive rice cooker takes longer because it includes time to soak the rice. If it took an hour, then it probably soaked the rice for 40 minutes, then actually started cooking for the last 20 minutes.
The fancy rice cookers with pressure + induction can cook rice in 15 minutes.
@@codebus I cook in a pot on stove top in 15 min. perfect rice. Put rice in pot, add water to 1 knuckle above rice. Bring to boil , put on lid, turn off heat, wait 15 min. Perfect every time.
This model should also have a quick mode, which skips the soaking part, I guess. Wonder why nobody read the manual before shooting this video, but whatever...
Can we all appreciate that Andong is honest and doesn't immediately just say "ZOJIRUSHI!". I could only get a Cuckoo where I live and definitely appreciate the upgrade but any rice cooker > pot.
This part I don't get. I cook rice for years in a pot and it turned out great every single time. The rice cooker functions the same as I do. I wait till it boils, then I turn down the heat. Exactly (!) like a cheap rice cooker. And as we learned expensive ones aren't that superiour either. So I don't get all the fuzz and I think this is one of most overrated kitchen gadgets in the world!
@@Aaackermann So let me get this straight.
You heat the rice until it boils, then you MANUALLY change the temperature. Then you wait until it's fully cooked and you MANUALLY turn it off, is that correct?
Compared to a device where you shove everything in, turn it on, and then leave it. Even the cheap ones you can just leave for an hour or two on the warm function.
Finally, the rice cooker is a consistent beast. No 'Oh I turned the knob on my stovetop slightly too high' or 'Oh, I forgot about the rice for a minute or two and now it's mushy'. Just set and forget.
@@BaneWilliams You are exaggerating. I turn it on, wait till it boils (while I am doing preparations anyways, so its not like I am standing next to it all the time, and after some cooking experience you get the idea of when water boils quite good unless you are blatant ignorant) and then turn it down. After the water is evaporated I turn it off.
How do you cook spaghetti, or an egg or other easy prepared staples? Ah right, you have a machine for all of that.
People are WAY too lazy these days...
A rice cooker is a unnecessary equipment for people with no dignity and patience in the kitchen. You just proved my point.
@@Aaackermann How the fuck do you tie in values such as dignity and patience to a really basic and simple thing such as using a rice cooker? Millions of homes from cultures where rice consumption is most traditional have ones, and great chefs own one. Get off your moral high horse, reread your diatribe, and realize you went that fucking deep for a kitchen appliance.
I have a cuckoo too. Had it for over ten years.
Still amazing!
I have a top of the line vacuum capable Zojirushi model that I've gradually upgraded to in years. I can say I've used rice cookers of all tiers. They get a bit gimmicky without obvious improvements in my opinion. What I appreciate the most with my current cooker is the ability to make congee by pressing a button. My wife loves congee but I hate babysitting it in a regular pot for 45 minutes. Not related to the machine, for an exceptional bowl of rice, you need more than anything else, access to top quality grains like shinmai, new harvest in Japan. Wash it by gently rubbing the grains between your hands for at least 5 minutes and add a little white vinegar. It is a great pleasure to have a perfect bowl of rice, steaming shiny looking individual grains, that you can feel one by one in your mouth. It'll make whatever you're eating with it taste much better.
this guy knows rice
man can you recommend me some other grains?? I especially like glutinous rice with savoury dishes, what type should i be getting??
@@canuevenxx5957 Thai jasmine, if you goto the asian supermarket find the 3 ladies or 3 elephant brand ones they're usually the most popular ones.
We’ve had a rice cooker years ago in my family, it was zojirushi with some flowery design, a simple cook/warm switch. What I liked about it was that it kept the rice warm for days without it drying out on the bottom and getting mushy and spoiled in the middle. I’ve yet to find a rice cooker in the cheaper range work as well as that rice cooker.
Do y’all still have it? I just came from an Asian market to grab a few sushi needed items, anyways they had rice cookers with the flower designs on the side! 🌺
@@mememe217 we did but I believe my parents might have gotten rid of it recently even though it was still working because they were moving and had some newer ones. I am kinda sad about it because I wanted it.
if you like brown or mixed grain rice, the japanese and korean fancy rice cookers are a blessing, they usualy have modes for it which are just about always perfect results
The GABA brown rice cycle on my Zojirushi is magic. I don't know about the health claims, but the brown rice it produces has a very mouth pleasing texture.
The GABA cycle also makes delicious jakgok-bap and patbap.
I recently invested in a Zojirushi and there is no turning back. I saw the difference with one bite. The best comparison would be using the recommanded ratio of water/rice of each machines.
I mean to be fair you got one of the top of the line ones, there are cheaper versions that are still great and have less functions (but more than the basic rice cooker)
I bought a zojirushi just because they have been known for their longevity and reliability.
you're such a funny and charismatic guy. love your videos!
If you jump from a super cheap one to Zoji, you'll notice an obvious difference. But if you are already using a mid-tier one, the only situation you'll notice is probably if you forget your rice on warm mode overnight since the warm mode on Zoji is super low and will keep your rice infinitely more moist.
I notice because mine says NEURO FUZZY and I smile every day when I see that. NEURO FUZZY!
Your Zojirushi rice came out “just ok,” because you totally F”ed up your ratios by doing your own thing.
But even though you did not follow the direction, it still did a better job. Imagine if you actually put the Zojirushi on a fair footing…. WOOOOW!!!😂
12:42 source for japanese is from lisa / genshin impact
(the full quote in japanese is -
わたくしは野菜スープが好きよ。大きな鍋に野菜をぜ～んぶ入れて、長いお玉でかき混ぜるの･･･えっ、美味しいかって？あらあら、それならどうぞ、ほら--)
That music brings me back to the Journey Across Japan series
I'm not sure comparing the machines after only one use with the Zojirushi is particularly meaningful. As simple as it is, there's some nuance to it. Use it for a while, get a feel for it and then compare the two units. I expect that'll be a comparison that provides more value.
My favorite part of this video is watching fancy rice cooker's clock jumping while Andong is talking.
I find it best to fluff up the rice, then cover and let it steam under its own residual heat for 20 mins. It then comes out light and fluffy.
You literally dont need to do this extra steps with a good rice cooker tho, that's the point. It will be perfect every time, and remain like that for hours, even overnight if kept warm
I got mine back an April and and I love this thing :) keep warm best function ever!
The fancy rice cookers operate on 'fuzzy logic' algorithms which sort of turns them into low-level rice-making AI. It's wild.
Can you specify what exactly you mean by that?
@@PG-qn8od No, they're just reading marketing lines.
@@PG-qn8od fuzzy logic isn't straight yes/no, but also in between. Old rice cooker with magnets is like if reach this temperature switch to keep warm. New rice cooker will check few times (if you cook in large volume it will be more noticeable) and have more variables
PID
A proportional-integral-derivative controller (PID controller or three-term controller) is a control loop mechanism employing feedback that is widely used in applications requiring continuously modulated control. Cheapos use simple bimetal thermostat. PID is just smoother and self adjusting. Makes a difference a lot don't notice and many do
@@whazzat8015 in this context a "fuzzy logic ai" is just another name for a slightly more advanced thermostat ....
For to save energy, after boiling point you can turn it to warm up function. Cooker is insulated for this. Then it takes 1/20 kWh. To keep warm up days, require good insulate or bigger electricity bills. Maybe that is different between those?
I HIGHLY suggest you also try at least once using the measuring cup the Zirojushi came with along with IN CONJUNCTION WITH the water level marks in the pot. If you pour in 2 LEVEL Zirojushi cups of white rice, you can fill the final water level in the pot up to the 2 mark in the white rice column. See how that factory recommendation turns out; probably no need to open lid and air out rice afterward.
I would also be curious if you can compare for us brown rice and different types of rice (jasmine, basmati, etc) between your two rice cookers....as well as testing the quick mode on your new one. I don't think your model is one of those new ones with the high pressure function that can cook brown rice to give it a nice short grain rice texture with a bite, right? I like using those for cooking up rice by pouring in lager or pilsner, sliced onion, Sichuan peppers, salt, and laying some whole Chinese sausages or bratwurst on top to cook up together.
The handle is handy for when you easily remove the pull away plug and take the whole insulated cooker to your dining table on the other side of your large flat. It'll keep it insulated and warm and within reach when you and your guests need a refill of rice to go with that delicious food you cook.
I actually found a different pretty good solution a while ago that works well for me - I have an electric steamer!
Of course it needs some knowledge about the proportions (they are different since some water from the bottom is absorbed as well) and I usually leave it for around 35-40 minutes plus some time with the power off.
I used to have a cheap rice cooker while my mum has a fancy one and I must say that in terms of how pleasant the texture from the steamer is, it's right between the two and closer to the expensive rice cooker.
However, the main advantage is that I can also do whole potatoes, greens, fish in foil and dumplings (it was a game changer for my dim sum!) without having to monitor anything :)
A lot of the minor issues you mentioned with the cheap rice cookers are solved by “fluffing” the rice to redistribute the moisture and letting it sit for longer with the lid on :) it just takes a bit longer to continue cooking even after the button pops up.
This video really caught my eye because I've gone through a few rice cookers and I think by your accent you live in Germany, too. I bought two 20 Euro rice cookers - one from my local Asian market and one online and one 80 Euro rice cooker from the same Asian market that I bought the first 20 Euro rice cooker from. Both of the 20 Euro rice cookers broke within six months (the Tristar within 2 months), but the 80 Euro rice cooker is going 4 years strong.
I have a Bosh cooker that look exactly like this Zojirushi, from what I saw I'd even say they have the same features, it costs less than 100€, I still prefer to cook in an old rice cooker that costs 15€
I have a Zojirushi that looks similar to his but cost 1/3rd of what he paid. Maybe even less. I want to say it cost me something between $80-$120 usd which is significantly less value than your Euro money.
The only difference I see is:
1.His looks like a 6 cup capacity, mine is 3cup.
2.His is gold colored, mine is silver colored.
3.His moisture trap is a separate part, mine is built in with a simple removable plastic top.
@@lordhefman At that price, his is probably an induction heating model.
When I bought my zojirushi cooker several years ago, I was single at the time, and that one was the only one that could cook a small amount of rice without burning it on the bottom of the machine (judging by reviews). Some reviews said that the cheaper ones burned the rice on the bottom even with cooking a larger amount of rice. I got it from Amazon (in California) and paid about $120. I’m married and in Scotland right now and use a Tefal 8-in-one, recommended to me by a friend from Malaysia (who cooks a LOT of rice). This multi-function machine does a good job with oatmeal (porridge) or as a slow cooker too. Ive even done chicken biryani in the cooker.
In China you can get ones just like that "fancy" one for the equivalent of around 30 euros or less
Mine was about 130€, has different options (I like the "crust" option alot) and makes perfect rice. Plus it has a "warming" option which keeps the rice nice and fluffy for hours.
Do make sure you use the Zorojushi cup to measure the rice and fill the line to match what you measured. Thats v. important. The congee comes up great. It holds the rice in good shape for like a whole day. It also does stews etc. Great stuff.
I love how the comment sections of UA-camrs are always full of boot-lickers, even when they point out how the video maker makes a mistake that could have easily been avoided if they were more worried about the integrity of the information they're spouting instead of making sure they have their face correctly in frame so the can get their ego stroked.
I’ve been making rice in a pot on the stove all my life, and shelled out $100 for a small Staub, and the tightness of the lid and the even heating from the cast iron makes a difference in creating a consistent texture.
I still want a Zojirushi if I can ever afford one, but the reminder to VENT AND STIR THE CHEAP RICE COOKER AS SOON AS IT BEEPS is priceless!
Cheaper than most tech and part long lasting
I tried SO MANY rice cookers... and guess what I did. I threw them out and went back to my very old model that has no controls on it. The old model of Aroma rice cooker with no controls is STILL selling and I can see why. It's the best on the market as far as I'm concerned and I wouldn't trade it for any of the fancy models that have controls on them.
So I love rice. All kinds. In my family we always used to cook rice in a regular pots. My mom always used this specific recipe for basmati where you quickly fry the rice in oil and then pour hot water and let it cook. Somehow my mom always managed to make a pretty good rice. Same for my dad whenever he cooked dinner for us. But seems like I was cursed and I never actually managed to properly cook rice. I am not a pro cook, but I love cooking and I can prepare some decent or even really good food. Except I wasn’t able to cook rice. It always was too mushy or undercooked. My mom used to give me advices. All this measure with finger and other BS. One day I was so anxious I was experimenting whole day in my kitchen trying to come up with proper temperatures and measurements. Got some decent results, but was never able to recreate normal rice again. That moment I started noticing many people using rice cookers and they always told me like it’s the best thing ever, and I thought of rice cooker as some sort of lame tool for lazy people, just another electric pot that won’t fix the issues with my rice. Well, I left with no choices, but buying rice cooker. Bought a small Tefal one for 60eur. God damn. I just followed the instructions and rice was so freaking perfect. It was fucking shining like some sort of a message from God. I was living without proper rice that I love for so many years and it was so easy to get. I enjoy rice so much nowadays, even my moms rice sucks compared to mine prepared in rice cooker. Please, if you read this, and you think rice cooker is not what you need, no. Stop thinking this way. Buy rice cooker. Please. Treat yourself with proper rice.
You are absolutely correct.
I am an excellent cook and was surprised to see how perfectly a 50 dollar rice cooker did the job.
Just ended up with many hundreds of kilos of rice, mostly Basmati, and while I can surely cool it on a stove burner, I decided to just get a rice cooker. I know Zojirushi or National/Panasonic are supposed to be the best, followed by Tiger. I got a Cuckoo, because I don't listen. Has not yet arrived but I will be excited to try it.
the reason the zojirushi takes longer to cook is because the normal mode includes a 30m soak time. if you use the quick cooking mode they should finish at the same time i think.
also as someone currently living in japan there's a wide price range of rice cookers from $30-$600. I think mine retailed for $300 but since I got it at a used/recycle store it only cost me $60. to be honest if you just want decent uniform cooked rice then you can get that from $80-$150. the higher price points start doing some really exotic stuff that i think has very severe diminishing returns.
also zojirushi is a comparatively small company rice cooker brand compared to giants like panasonic, toshiba, mitsubishi electric, hitachi, etc so it's kind of interesting to see zojirushi being the preferred japanese brand in US/EU. i'm actually very curious to know if korean brands have equally good performance.
I got a cuckoo rice cooker for $200CAD and it's functionally same as this one. As long as you get a fuzzy logic one with the rubber seal it's just a matter of size and additional functions. The three leading brands are zojirushi for japan, cuckoo for korea and tiger is also japanese made as pointed out in the comments. Just grab one of those and you'll be fine
Tiger is also japanese made. Competitor to the zojirushi, though I know them more for insulated lunch ware and water bottles. Both are pretty big and well respected brands
@@aritin5259 thank you, corrected it
I have one similar to the expensive one we got, it is IH, and it not only makes normal rice but also El Dante and bread. It also keeps rice hot and fresh up to 2 days. Also makes bread. Worth it. Same jungle too. After you must fluff the rice after it's done and wait for 10 minutes. You can also set the timer for when you want your rice to be done. Quick function is like 25-30 minutes, and El Dante is a little faster. Read the manual, you'll find so much more options in how to use it. Love my god rice cooker. For us it was the best investment.
If you cook rice every day, or even several times a day, the Zojirushi starts making a lot more sense, especially with all those extra options.
And its ability to keep the rice at the same consistency for 24+ hours for when you make one large batch and eat it over a few days.
@@Tengokujin "eat it over few days". i take it you arent asian? 😂 tbh you dont need expensive rice cooker if you cook rice every day because your rice will be out after lunch or dinner.
I like how you casually imply things because you have a set stereotype in your mind. Bravo. I hope you never end up dealing with depression and the inability to give a fuck for days and trying guard against it when you do by having things done.
@@Tengokujindont worry about them. Fck them. You can make large quantities of rice and eat it over a few days and not have to keep cooking it. And also they dont know if youre just making it for yourself or if you have the bigger version. Either way it doesnt matter that it takes a few days to eat it.
My Zojirushi has an Umami setting, it pressurized the cooker for the last 7-8 minutes of cooking. Takes about 70 minutes to cook on umami setting though. It stays fluffy at room temp.
I use an instant pot to cook my rice I would recommend. It's not as good as a stand alone Rice cooker but it's great at so many other things.
Instant Pot can make rice just as good as a rice cooker if you cook it with residual heat. I never use the built in rice setting on the Instant Pot because it overcooks the rice. I do 150% hydration (e.g. 360g rice dry weight, 540g water); Pressure Cook for 2 minutes on low pressure, then leave the Instant Pot powered on so the heating element is still active and leave it untouched and let rest for 35 minutes. Takes a bit longer but makes the rice super fluffy and perfect every time with no burnt rice on the bottom.
1:38 I would buy this if it comes with you delivering it.
and I want an Ara ara oneechan also.
You never really need a high-end Zojirushi to get your rice evenly cooked, all you need is one that is not shitty. And many rice cookers can accomplish that.
I owned a Toshiba and a Xiaomi, they both do a very good job.
What type of rice you use is more important for the result.
Yes! I own a Panasonic that is 7+ years old and still going strong. You just have to make sure it has a "Fuzzy Logic" microcontroller. Most mid range Japanese rice cookers use it and they will advertise if it has it or not.
You are right about the rice as well! I enjoy using 5 bundomi Korean rice (for flavor) or Vietnamese white rice (for cost and low levels of arsenic).
If you are in Japan and wants to try this out, Zoujirushi has a restaurant in Tokyo and Osaka that makes use of their top of the line rice cooker.
The start chime clearly is lifted from a cheap christmas card. The finish chime sounds (almost) like the classic "Sandmännchen" intro.
Shoutout to Technology Connections, who has an (as usual, very) extensive video on the "analog" rice cooker.
360 Euro??? Hahaha - when you did the drumroll I thought you were going to say some CRAZY amount - like the $500+ for the Panasonic rice cooker with the multiply metal bowl! I know that 360 is a lot, but when you're Asian, that's kinda the average amount you spend on a proper rice cooker! Zojirushi makes some of the best. We've had several over the years and they're always awesome. The high tech rice cookers, like yours and mine, take longer because they hold the rice and allow it to hydrate for a bit before actually cooking the rice. It's similar to manual cooking rice in a donabe where you hydrate the rice for 30 minutes before cooking. Plus, the high tech rice cookers will compensate for the overabundance of water - since you used more than a 1:1 ratio. Also, the performance of the rice is improved if you use the paddle to mix the rice a bit before eating.
But really, don't go down the rabbit hole of varietal rice. That's where the insanity truly begins!
As a Brazilian, I've been doing rice in a pan over the stove for so long, muscle memory and intuitive understanding is so natural that it just seems pointless to buy one of these. The type of rice we get here is pretty decent too, so it's basically not an issue. Obviously could adapt to using a rice cooker, but I would just mostly use for different sorts of functions and spend less on gas.
same here, just use a saucepan handed down from the grandparents and it comes out perfect every time
I think where the rice maker excels is with starchier short grain "sticky rice" these require a pretty delicate cooking technique to get perfect. Andong actually screwed up the rice by not following the instructions of using the 180 ml measuring cup for the rice and using the hash marks inside the cooker to measure the water.
Getting to results on a medium to long grain rice is pretty achievable stove top with good technique.
keep warm functions and freeing up stovetop space are valuable features for a lot of people
@@nopushbutton it really depends on the type rice you like to make. The grain structure and amount of starch is quite different between varieties. I think you might find it very challenging to good a koshihikari rice in that sauce pan
Here in Hawaii we definitely do take the rice cooker to the picnic. Cool the rice so it’s ready just before you leave the house. Don’t open. Bring the whole thing. There’s always rice at every gathering.
I'd still love a Zojirushi rice cooker some day, but for now I'm quite happy with my Instant Pot. It's far better at cooking rice than the cheap rice cooker it replaced, it will cook other things and was a fraction of the price of a Zojirushi. Any chance of a rice cooking comparison of the Zojirushi with an electric pressure cooker like the Instant Pot?
I've had both a Zojirushi and an Instant Pot. I now just have the IP - I find the rice is just as good, plus the IP, as you know, does so many other things. So, if you were to ask me, I'd say stick with the IP ;-)
Rice cookers aren't just for rice, you can cook any other grain like quinoa, barley, oatmeal, pasta! You can also make yogurt, stews, cake, frittata, chili, beans, corn on the cob, ribs, etc. I've even seen pull-apart bread and pizza recipes! I mean the fact I can make fresh hummus from scratch (by cooking dried chickpeas in there) is enough for me to invest in a high-quality version of this appliance. These expensive rice cookers need to be seen on the same level as slow cookers and pressure cookers, bc they offer you similar cooking options often found in these 2 types of appliances. I wish someone did a comparison of the Zojirushi against the Instapot (pressure) or the Crockpot (slow), to show just how versatile these high-end rice cookers actually are.
The Sunbeam has some really cool bells actually. It's a pressure cooker. Most cheap rice cookers do not have pressure.
Uncle Roger would be proud , a whole weejo about rice cooker
Fuiyo!
Uncle Roger would be blasting this guy for not listening to the instructions of the Zojirushi. He cooked the rice incorrectly, which renders this video false.
Hi Andong. I only know the basics of cooking, and cook basic food. I just wanna say, I enjoy watching your videos, and they always put a smile on my face during these cold times, haha. Much love bro