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GOURMET PRODUCTS ENCYCLOPEDIAarrowCooking
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Our gourmet products are a collection of cooking appliances that can perform a variety of cooking styles.

Broiling is a dry-heat method of cooking meats and vegetables in which the food is exposed to direct heat. Broiling is considered a good method of cookery for those who are counting calories because little or no fat is added. The Zojirushi Gourmet Roaster makes it easy to roast fish and other foods such as chops, chicken and steaks. A catalytic filter on the lid reduces smoke and odor, so even fish can be broiled indoors. Grilling is a form of cooking that involves dry heat applied to the surface of food. Grilling is one of the most popular methods of cooking and there are many grillling recipes in the world such as yakitori (Japan), satay (Southeast Asia), kebabs (Middle East) hamburgers (U.S.A.), and much more. The Zojirushi Indoor Electric Grill is perfect for grilling steaks, seafood, vegetables and more. The grill design directs excess oils and fats away from food and into the drip pan for healthier dining. Frying is the process of cooking food in hot oil. The food is browned on one side and then turned. Typical frying foods are ginger pork, seafood jeon, sauté vegetable, pancakes and more. The Zojirushi Gourmet Sizzler® Electric Griddle makes it easy, and it's more fun when it's done at your table. Braising is a combination cooking method using both moist and dry heat. First seared at a high temperature and then simmered in liquid on low heat in a covered pot. There are many braising foods such as sukiyaki, chicken cacciatore, pork chop and more. Braising is also used extensively in the cuisine of Asia, particularly Chinese cuisine. Zojirushi Gourmet d'Expert® Electric Skillets are perfect for braising foods. Stewing is a long, slow method of cooking in liquid and served in the resultant gravy. Ingredients in a stew can include any kinds of vegetables, meat, sausages, poultry and seafood. There are many kinds of stews such as meat-based stews, beef stews and white stews. The Zojirushi Stainless Steel Thermal Vacuum Cooking Pot saves energy and reduces cooking costs by working like a non-electric slow cooker.
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Japanese food basically includes rice as a main dish, grains, vegetables, legumes, fruits, seafood and
seaweeds and meats, using salt as a basic seasoning. Other seasonings are also used such as soup stock
that contains umami, soy sauce, miso, sake, sweet sake (mirin), rice vinegar and sugar, and vegetable oils
such as canola and sesame. There are also many foreign dishes which have been adapted to Japanese tastes
in recent years, which are now called Japanese foods.

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Broiled Japanese cooking uses fish, meat, vegetables and tofu that are seasoned with salt, sugar, sweet sake (mirin), soy sauce, or miso. Broiled dishes include yakiniku, okonomiyaki, sobayaki, etc., and stir-fried varieties of many kinds. Boiled Japanese cooking uses soup stock, salt, sugar, sweet sake (mirin), soy sauce, or miso to season fish, meat, vegetables, tofu and other ingredients. Boiled dishes include a variety of hot pot style recipes.
Genghis Khan (Japanese Barbequed Lamb):
Although this recipe has absolutely nothing to do with Genghis Khan, this popular BBQ dish from Hokkaido in northern Japan was named after the Mongolian conqueror because it was believed that their favorite meat was lamb. Use lamb or mutton and plenty of vegetables in this hearty dish and gather the family around the grill!
Teriyaki Yellowtail (Buri or Hamachi):
Teriyaki is widely known in America, but the cooking method is different from the authentic Japanese style. We’d like to introduce a traditional Japanese teriyaki recipe. Aside from yellowtail, you can experiment with other ingredients like chicken or meat with this recipe.
Ginger Pork (Japanese Shoga-Yaki):
This rather recent recipe is said to have originated from a restaurant in Ginza, Tokyo. Today it is a very popular home cooking main dish, favored by children and adults alike. The flavor-packed, yet lightness of thinly sliced pork is suited to hot summer days.
Sukiyaki:
This is a popular Japanese style hot pot with meats and vegetables cooked in soy sauce, sweet sake (mirin) and sugar. Add the ingredients and just let it cook on your tabletop. Gather everybody around the table, and enjoy.
Nimono (Japanese Summer Vegetable Stew) :
Nimono is a simmered vegetable dish that is easy to make and can be varied with multiple ingredients. Summer vegetables can be used seasonally and the recipes can be customized to include tofu or even meats if you prefer.
More recipe coming soon!
More recipe coming soon!
Tabletop Cooking is a term we use to describe cooking at the dining table rather than on the stove.
It is interactive and everyone gets to join in on the cooking process.
In addition to the recipes below, try your own versions of tabletop cooking.
The best part of this type of cooking is that you can enjoy it with family and friends.

Nabemono:
The Japanese hot pot style has been around for generations, where the meal is centered around a boiling pot of ingredients like meat, fish, tofu or vegetables. Popular hot pot dishes such as sukiyaki, shabu-shabu and chanko-nabe are easy to make; so easy that they can be cooked right at the dinner table as you enjoy the company of friends.
Teppanyaki:
In the U.S., the teppanyaki is most known for the chefs who flip shrimps onto your plate and juggle the pepper shakers. But in Japan, there are many other kinds such as okonomiyaki, monja-yaki and yakisoba. At home, the teppan grill is brought to the center of the table, and bite sized portions of meat, fish and fresh vegetables are grilled as you eat. The dipping sauce which accompanies this dish is the key to this meal.
BBQ (Barbecue):
A typical Japanese barbecue is all about yakiniku and yakitori. While Americans grill hamburgers and hotdogs in the backyard, most Japanese families grill bite sized pieces of marinated meat or chicken kabobs on bamboo skewers indoors; and on the family dining table. This type of cooking is done on a gridiron, unlike teppanyaki, which is done on a skillet.
More recipe coming soon!
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There are many delicious dishes that are created everyday beyond our borders.
Here are just a few, done Zojirushi style. Cook them, try them and feel like you're on vacation.

Lamb Kebabs from The Middle East:
Kebab in their native Middle East refers to small cuts of meat that could be grilled, roasted or stewed. It is traditionally lamb, but could also be beef, chicken, goat or pork. We are most familiar with the bits of meat on skewers, which is what we feature here.
Seafood Jeon (Korean-Style Pancake) from Korea:
Otherwise known as Chijimi, this dish can best be described as a Korean style savory pancake. A great way to use your leftover ingredients like vegetables and meat, Chijimi with kimchee makes it distinctly Korean. This is a fun party food or afternoon snack, and can even be tasty as leftovers.
Chicken Breast Cacciatore from Italy:
With lean chicken meat and an abundance of vegetables that go into a typical Italian style cacciatore, it's easy to see why this type of dish can be nutritious and delicious at the same time. The word cacciatore means "hunter" in Italian, and "hunter style" is usually prepared with tomatoes, onions, mushrooms, bell peppers and herbs.
Borscht from Ukraine:
Known as one of the three great soups of the world, borscht is a traditional Ukranian stew that uses table beets as its main ingredient, which gives it a deep red color. Popular in Central and Eastern Europe, there are many varieties of this soup, including ones which use tomato paste and hot or cold versions. Our Zojirushi Borscht is Russian style and very easy to make.
More recipe coming soon!
More recipe coming soon!
Tabletop Cooking is a term we use to describe cooking at the dining table rather than on the stove.
It is interactive and everyone gets to join in on the cooking process.
Here are some tabletop dishes you can make, but as always,
your own creativity can no doubt come up with new recipes for this fun way to eat!

Self-Serve Cheese Fondue:
The word Fondue comes from the French verb Fondre, meaning "to melt". Using the Gourmet d'Expert® Electric Skillet will let you prepare everything in advance, and let guests serve themselves while you enjoy the fondue yourself!
Spring Color Crepe:
Crepes are distinctly French. This is a great way to entertain kids, with a crepe party. Just cut some fresh fruit and they're on their way. Practice makes perfect, and part of the fun is all that practice!
Pancake:
Pancakes are a fun breakfast or afternoon snack. Tabletop pancakes are even better! Bring some fruits or chocolate chips to the table and let the kids decorate their own pancake!
More recipe coming soon!
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Other
The Gourmet d'Expert® Electric Skillet (EP-RAC50) comes with a convenient steaming accessory,
ideal for learning to cook with steam and to try new dishes!

Chawanmushi is a 200-year old dish which originated in the Osaka area of Japan. A savory egg custard, Chawanmushi can have a variety of ingredients and is mainly served as an appetizer. Our recipe is a chilled version which is ideal for a summer menu. And unlike most traditional Japanese dishes, Chawanmushi is eaten with, of course, a spoon.
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Pork Dumplings, also known as shumai, are traditional Chinese dumplings served at dim sum restaurants. They are steamed and often served with soy sauce with spicy mustard. Here at Zojirushi, it is served with our original ginger seasoning.
More recipe coming soon!

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World Food
Take out in a lunch jar:
What's the best thing about bento? Healthy eating that you can control? Being able to enjoy hot food at family picnics or outdoor events? Yes, it's all of that and more--it may be that bento in a lunch jar not only keeps your creation fresh, tidy and appetizing, it gives you a chance to really enjoy your active lifestyle, in style. Soon you'll be developing your own recipes especially for your bento. So much fun you'll want to share with friends!
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"Kyaraben (Chara-Ben)":
Making bento lunches in the shape of cartoon or superhero characters is a favorite among Japanese Moms and their kids. Some creations are so clever with the ingredients that are used, you could almost call it food art. Try one yourself, either for your family or for that special someone. The joy of eating is unmistakable!
 
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