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Vol.34 / December 2011
Cooking with Rice (Pt.2)

Rice Styles: As promised in last month's issue, we're going to show you some ways to enjoy rice in its purest form, as a delicious companion to a flavorful dish. With the takikomi style of cooking rice ....
Zojirushi Special: Kaiseki Review
This month, we'll make Sumashijiru by using the Ichiban ...
Vol.33 / November 2011
Cooking with Rice (Pt.1)

Rice Medley: As the coolness of the fall settles in, our appetite for heartier fare increases. There's no better way to satisfy that craving for robust flavor than to flavor your rice too. This month's recipes ...
Zojirushi Special: Kaiseki Review
Our Shokado Bento is reaching completion! This month's ...
Vol.32 / October 2011
Cooking with Tea

Become a Tea Chef The Zojirushi Way: Last month we talked about the Art of Japanese Tea. In Japan, tea is steeped in tradition (no pun intended), ceremony and the world of the connoisseur. But tea ...
Zojirushi Special: Kaiseki Review
Thank you for following our Shokado Bento series ...
Vol.31 / September 2011
The Art of Japanese Tea

Zojirushi and The Way of Tea: The Japanese Tea Ceremony, or Sado, has also been called The Way of Tea. It is an austere ceremony that is heavily influenced in Zen Buddhism ...
Zojirushi Special: Kaiseki Review
You might recall how we talked about the traditional ...
Vol.30 / August 2011
The Art of Japanese Cooking (PT.2)

The Zojirushi Way to Authentic Japanese Tastes: We continue our focus on Japanese cuisine this month with a taste of more cooking methods. Our dishes in the last issue were robustly broiled ...
Zojirushi Special: Kaiseki Review
As promised in our last issue, here we are ...
Vol.29 / July 2011
An Introduction to Japanese Cooking

The Zojirushi Way to Authentic Japanse Tastes: Starting with this issue, our recipes will focus on traditional and modern Japanese dishes; many by popular request from our readers. We will also be ...
Zojirushi Special: Kaiseki Review
If you are a student of the Japanese language ...
Vol.28 / June 2011
Three Kinds Rice, See How They Cook

JUNE is National Fresh Fruit & Vegetable Month: Of course you should always be eating fresh fruits and vegetables, but if it takes a special month to get you going, that's not a bad thing. The USDA (U.S. Department of Agriculture) recommends anywhere ...
Vol.27 / May 2011
Remember The Brave

On Memorial Day, our recipes are colorfully patriotic: With the Red, White and Blue as our theme, Zojirushi honors our veterans and our armed forces with some easy dishes that you can prepare right in your own rice cooked and breadmaker ...
Vol.26 / April 2011
Start Cooking Smarter

On Earth Day, the World Looks to Be Greener: April 22nd is Earth Day, when ecology minded citizens around the world are a little bit more environmentally conscientious, even if it´s for a single day. We at Zojirushi support being green every day ...
Vol.25 / March 2011
Celebrate The First Day of Spring       

The Spring Equinox is a National Holiday in Japan: This year the true first day of Spring is March 20th, the Spring Equinox, when day and night reach a point of equal length all over the world. In Japan, this day is a national holiday, which marks the coming of warmer weather ...
Vol.24 / February 2011
Will You be My Valentine?

Chocolate Hugs & Kisses From Zojirushi: More than 35 million of those heart-shaped boxes of chocolate will be sold for Valentine's Day, and this single day produces over $1 billion in chocolate sales every year in America. Women are the biggest chocolate lovers ....
Vol.23 / January 2011
2011: Year of The Rabbit

Celebrate the Chinese New Year with Zojirushi: On February 3rd, the new year according to the Chinese zodiac officially kicks in, and the Year of the Rabbit begins. Let's have some fun and start early! We have some Chinese favorites for you this month ...
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