Happy New Year from Zojirushi!

We hope you all had a wonderful New Year! The New Year marks a fresh start for all of us. It is a chance to trade in old habits for better ones otherwise known as resolutions. It is a path to spring cleaning, healthy eating and mending relationships. What better way to start fresh this year than at the table? If you have been meaning to make more meals at home or use more produce from your local farmers market, then go for it! Clean out the fridge, and stock up with local winter produce. Let the freshest fruits and vegetables guide your daily menu inspiration. Let us help you in the kitchen with our wonderful line of rice cookers and indoor griddles and grills. It is our firm belief that shared food creates shared memories that last a lifetime. With very best wishes for 2013, Happy Cooking!

Panko: A uniquely Japanese item

It’s surprising how many people in the US aren’t familiar with panko.  The light-as-air breadcrumbs are not your all American store-bought breadcrumbs nor are they the homemade variety of your mother’s generation. In a category all its own, panko has a light and delicate quality to it that offers the perfect airy crunch to most proteins. In the Japanese cuisine, you will find most deep-fried food such as tonkatsu, croquette and ebi furai coated with panko; it creates a deliciously crispy coating on the outside. In fact, you have probably seen the gold and flaky meat on white rice showcased in the window of your local Japanese restaurant. While panko is becoming increasingly well known across the states, we are seeking for more creative ways to put a new twist on this old favorite.

These flaky morsels are made with crustless bread making them less likely to absorb oil and grease. They are the perfect breading to achieve a light, non-greasy fry. In the states, we have seen a new wave of panko recipes with items like fried chicken, eggplant parmesan, crab cakes, cobblers and salted caramel panko shortbread. These crunchy flaky breadcrumbs can be used wherever traditional breadcrumbs are called for and more. They will add a uniquely light crunch to any meal that will be sure to impress guests and get the conversation started.

Panko can be found in the international aisle of most grocery stores as well as in your local Japanese market. Sprinkle it on top of a seasonal gratin, fruit cobbler or even as part of a crunchy pie crust. As always, be sure to share your creative use of panko with us on Facebook (facebook.com/zojirsuhiUSA) and Twitter (@ZojirushiUSA). We look forward to seeing your creations!

Japanese Traditions

The art of calligraphy, dating back to the art form introduced by China in the sixth or seventh century, is still an important element in the Japanese culture today. The brush dipped in ink is used to create an art of characters, using various shading of the ink while maintaining accurate composition of each characters.

In January a very special Japanese tradition is celebrated. On the 2nd of the month, the first calligraphy writing of the New Year called Kakizome (書初め) is held. This is when we write words or phrases that symbolize our resolutions or wishes for the year to come.

Product of The Month: Gourmet d’Expert® Electric Skillet EP-PBC10

This multi-functional electric skillet allows you to cook many things, from sautéing to stewing, and grilling as well.  The adjustable temperature setting can keep your dish at a specific temperature, so it is a must have product for parties and get-togethers. It is easy to use and easy to clean with its titanium infused ceramic cooking surface. And it is the ideal tool for a warm at-the-table dining. Let the fun of hotpot cooking begin!


Visit Zojirushi 101 for delicious recipes and fun tips for hotpots!