Originally Posted by
LapLap
2025 Update. I got my transformer and went for a higher end machine that makes rice and other things. Am expecting to be able to get more interchangeable inner pots in the future also.
MrLapLap went to Japan in March and brought me back a Vermicular Rice Pot, the 5 cup version.
Our 3 cup Zojirushi is still going strong, but the rice made in the Vermicular is noticeably more delicious. To explain why, I’d say it has more “character”. My daughter has just spent 2 weeks in Japan and when we returned she said she had missed the Vermicular style rice. With the price of rice shooting up everywhere, having a way of getting the best out of this ingredient makes sense.
Further revelation happened when I started making other foods in this glass enamelled cooking pot. Finally I have an IH cooker with a reliable temperature setting and a lid that vents just enough but keeps the liquids inside (and which you can remove freely when cooking). I’ve tried anhydrous cooking before with mixed results, now it’s foolproof and straightforward. The summary is that I was so impressed with the results I brought back the Mini 3 pot version to use alongside it. Sadly I couldn’t get this second appliance in the same colour (MrLapLap got the black version).
I’ll be getting an additional inner pot for each model as I love the idea of being able to cook/ferment things first and then finish off the dish in the oven while making something else.
The tax free price of the Japanese 3 cup Vermicular rice cooker is about 60,000. This gives you a very specific IH cooker as well as an enameled iron pot and lid (and lid holder) that can be used independently. You would also need an appropriate transformer. Yesterday I popped a fillet of salmon with some condiments in a bag and cooked it in the smaller pot for 30 minutes at 55C, it is an extremely versatile set of equipment. (Also comes with very sturdy rice cup and liquid jug measurements)
Is it easy to clean and is the pot somewhat heavy? I read that some JP cast iron pans are
lighter which is appealing to me since my lesser arm strength vs washing cast iron in enameled or thinner stainless sink means I'm always a bit worried about damaging something.
I thought about starting a "Rice where I'm from" thread when I recently went to my local overseas Japanese grocery & saw how much the 5lb in-state grown koshihikari bag was. Japan has started importing Korean rice.
I recently bought a JP made US model Zojirushi NW-QAC10 with IH, no pressure, as I'm still getting the hang of water levels with various grains & types of rice plus how long it has been stored along with it being ready with the rest of the cooktop meal. I got to try a similar equivalent model at a Rakuten Stay and liked that I should be able to use, clean, and store it even when lazy & tired. My model doesn't have a handle while the pressurized one does but it is light enough for me pick up the base & store in a cabinet since we don't make rice for every meal. As LapLap advised years ago, we take care to wash & rinse the rice using something other than the inner pot to preserve the coating and I'll think about getting a second pot & gasketed lid in the next year or so if I intend to keep it long term. It's not as tasty as kamado rice but my ingredients also aren't mountain spring water and freshly locally harvested and milled rice. Still sigh when reminiscing about a few memorable rice experiences... I'll have to start paying attention to more of the rice import options around me at the various Asian grocers in different seasons (indeed, very fortunate to have specific Asian variants). Perhaps the next short grain bag should be Korean rice. My partner's Korean heritage extended family favors Cuckoo rice cookers and I was considering a Cuchen dual pressure IH with 3 cup teflon or 6 cup stainless pot but our small household prefers non-pressure cooked rice & non-pressure construction is usually easier to clean.
Steam combi ovens also caught my eye a while back. Specifically the Anova 1.0 but I don't bake my own bread and our household doesn't have the patience for how long sous vide can take. I'll have to take a look at Vermicular and Tatung fish recipes. Vermicular seems to lend itself more to the braised and steamed fish styles. Our stored Tatung could use a good cleaning but I'm fairly sure it still works! There's only so many things we want to descale in the kitchen cleanup routine(s).