Blast from the Past: Celebrating Iconic Zojirushi Co-Branded Products

Posted on July 25, 2024 by Zojirushi America Corporation

At Zojirushi, innovation and design have always been our driving forces, starting with the glass-lined vacuum bottle created in 1918. Over the years, we’ve had the honor of collaborating with renowned designers to create truly unique and iconic products, from rice cookers to stainless mugs. Since the 1970s, these partnerships have not only promoted our brand but also enriched our product offerings. Join us on a nostalgic journey back in time as we revisit some of our most memorable co-branded products!

The 1980s: A Decade of Iconic Collaborations

Mario Bellini’s “Simple & Beautiful” Designs

During the 1980s, we teamed up with the famous Italian designer Mario Bellini to create two iconic products: the Minideca Electric Air Pot® and the Iroiro Takeru Micom Rice Cooker & Warmer. Mario Bellini’s concept was to design products that were both simple and beautiful, familiar yet accessible.

a. Minideca Electric Air Pot® (1984)

The name “Minideca” translates to “mini-big” in Japanese, perfectly capturing the essence of this compact yet powerful product. Debuting in 1984, the Minideca combined easy dispensing with the convenience of electric heating, keeping water warm at all times. Fun fact: it earned a spot in the permanent collection at the Museum of Modern Art in New York, a testament to its innovative design and functionality.

b. Iroiro Takeru Micom Rice Cooker & Warmer (1985)

Released in 1985, the Iroiro Takeru was the first-ever multi-menu Micom Rice Cooker invented by Zojirushi, featuring settings for white rice, brown rice, porridge, mixed rice, and sweet rice. Mario Bellini’s futuristic design made it a visually stunning addition to any kitchen, a quality that remains attractive even today.

Tuff Boy POZZA by Giorgetto Giugiaro (1987)

In 1987, we collaborated with the renowned designer Giorgetto Giugiaro to create the Tuff Boy POZZA, our first stainless steel vacuum insulated bottle. This collaboration marked the beginning of our designer stainless steel mug and bottle product line. At a time when car ownership was a big deal in Japan, Giugiaro crafted a bottle that looked perfect on the go. The Tuff Boy POZZA was sleek, durable, and ready for any adventure.

Continuing the Legacy: Modern Collaborations

Our legacy of collaboration extends beyond the 1980s. We continued to work with visionary designers to bring fresh, innovative designs to our product lineup. Take a look at our most recent collaborations!

Glass Vacuum Carafe AH-EAE10 by David Tonge (2019)

In 2019, we worked with British designer David Tonge to create the Glass Vacuum Carafe AH-EAE10. Tonge’s design had a strong visual impact, blending elegance with practicality. The carafe’s unique design not only made it a beautiful piece to display but also ensured the best functionality, keeping beverages hot or cold for extended periods. This addition was a testament to our commitment to designer electronics.

Hana+Kana Collection by Nishioka Pencil (2020)

In 2020, we introduced our Stainless Mug SM-TAE48SA Hana+Kana Collection, featuring modern and sophisticated patterns designed by Nishioka Pencil. These designs were inspired by traditional Japanese “hana” (flower) prints and “kana” characters, merging cultural heritage with contemporary aesthetics, offering both beauty and functionality for any setting.

A Legacy of Design and Innovation

From our early collaborations with designers like Mario Bellini to our modern-day innovations, Zojirushi has continuously transformed kitchen counters into hubs of culinary creativity. Have you ever come across one of our vintage models? Share a favorite dish you loved making with one of our iconic appliances? Share your nostalgic memories and recipes with us on Facebook or Instagram. Let’s keep the spirit of innovation alive! #Zojirushi #ZoFan

Behind the Scenes: Crafting the Perfect Rice Cooker Cooking Course at Zojirushi

Posted on July 14, 2024 by Zojirushi America Corporation

At Zojirushi, we’re constantly pushing the boundaries of what our rice cookers can achieve, just as our customers are. We are excited to share the behind-the-scenes process of how we develop new cooking courses for our rice cookers so that we all can enjoy perfect results every time. With the popularity of grains like quinoa on the rise, we took on the challenge of perfecting a cooking course dedicated to it with our beloved Zojirushi Rice Cooker. Let’s explore the process it takes to create a new course – in this case, quinoa!

Creating a Quinoa Course

Picking the Right Grain Brand for Testing

First things first, we need a star player. Not all quinoa is the same, so we carefully select a brand that’s popular in the US, that is easily accessible, and likely to be found in your pantry. This ensures that everyone will enjoy consistent results every time they cook quinoa in a Zojirushi Rice Cooker.

Scooped quinoa and leveling off the cup with the back of a knife with a rice cooker in the background

It’s important to always measure grains with the rice measuring cup included with the rice cooker.

Initial Testing: A Blend of Science and Art

Our journey begins by following the cooking instructions on the quinoa package. Once we are done with that, we then try to replicate these results using the existing courses in our rice cookers. We experiment with different grain-to-water ratios and various cooking settings. It’s almost like being a mad scientist in the kitchen!

Adding quinoa to the rice cooker pan on the digital scale

Exact measures are important. We measure the grains and water by weight when testing.

Crafting the Ideal Course

Here’s where real creativity begins. We tweak cooking times, adjust temperatures, and perfect water amounts to create a course just for quinoa. It’s a meticulous process because we want every batch – whether it’s 0.5 cups or 5.5 cups – to be cooked evenly. We strive for the perfect texture, ensuring there are no burns, hard spots, or overly soft areas.

Preventing Rice Cooker Overflow and Burns: Our Safety Net

We rigorously test to prevent overflow or burning, even under unexpected conditions. By increasing the voltage or adding extra water, we push our rice cookers to their limits to make sure they perform perfectly every time.

On the left there are some brown spots on a failed batch. The right has an even color on the bottom and no browning.

Testing with Other Brands: Consistency is Key

Once we’ve perfected the process with one brand, we extend testing to various quinoa brands to ensure great results no matter what brand you pick up from the store. Consistency is crucial for us at Zojirushi, and we know it matters to you, too.

Launching the Product: Ready for Your Kitchen

After countless hours of testing and perfecting, we’re ready to launch our rice cookers on the market with the new quinoa course! Our dedication to perfecting each course reflects our strong commitment to excellence. Steps 3 and 4 in our process ensure that when you cook grains in your Zojirushi Rice Cooker, you get the best possible results every time.

While you can certainly experiment with cooking various grains, we recommend sticking to the courses we’ve meticulously developed for best performance and delicious outcomes.

Cook with Confidence

Cooking quinoa and other grains in a rice cooker might sound simple, but achieving consistent results requires precision. Our reliable rice cooker instructions guide you through, ensuring no grain is left uncooked or burnt. With the rising interest in grain varieties, from quinoa to steel-cut oats, we’re excited to continue innovating and expanding our course offerings. Be sure to check out our “Know Your Rice…and the right way to cook it!” page to find out the exact cooking instructions for different rice and grains in your rice cooker. If you run into any issues with your rice cooker, feel free to reach out to our friendly and knowledgeable Customer Service Department. We’re always here to help you achieve perfect results every time.

What’s your favorite course to use on your Zojirushi rice cooker? We’d love to hear your stories! Share your experiences with us on social media by tagging us on Instagram and Facebook. #Zojirushi #ZoFan

Throwback to Innovation: Meet Zojirushi’s First Micom Rice Cooker!

Posted on May 23, 2024 by Zojirushi America Corporation

Happy May, Zo Fans!

Are you ready to see back in time to discover the origins of one of Zojirushi’s iconic products? The Micom Rice Cooker transformed the way people cook rice around the world, and remains as one of our most beloved and popular products to date. Without it, we wouldn’t have any of our higher-end IH and Pressure IH rice cookers, as well!
But before we delve into the details, let’s rewind the clock and start where the innovation all began.

Innovating for Over 100 Years

More than a century ago in 1918, Zojirushi introduced the groundbreaking glass-lined vacuum bottle. This innovative creation, leveraging vacuum insulation technology drastically changed home convenience, laying the foundation for our enduring commitment to “Creating a Quality of Life.” From that passion, Zojirushi continued introducing a range of products designed to simplify and enrich daily living. 

Fast forward to the late 1970s and early 1980s, an era marked by unprecedented technological advancement developed in Japan. Known as the “microcomputer boom,” it led way to accessible appliances with capabilities like never before. From phones to washing machines, Japan saw a changing landscape of life with new technology making lives more convenient. 

This boom started competitions from many companies over the best way to cook the best rice. As a result, it was during this period that Zojirushi released its first Micom Rice Cooker. This would, in turn, be a significant step in the realm of rice cooking for generations to come.

Meet the Original Micom Rice Cooker

Zojirushi Micom Rice Cookers & Warmers made their debut in 1983, with the release of a product called Waza Irazu (NMT model). This Micom Rice Cooker fused traditional Japanese culinary techniques with cutting-edge microchip technology that automated much of the cooking process, allowing only washing before and fluffing after as manual tasks. 

Unlike its predecessors, which relied on traditional timers, the Micom technology offered precise control over cooking parameters, ensuring consistently flawless results with every batch of rice. Last but not least, the microchip allowed users to alter the rice-cooking procedure for different types of rice and other rice based dishes, including white rice, okayu (rice porridge), brown rice, and okowa (sweet rice).

Understanding Micom Technology

Micom is simply short for “microcomputer.” The microcomputer within our Micom rice cookers creates ideal cooking environments for various types of rice and rice dishes found in everyday homes. It essentially transformed your rice cooker into a smart appliance, capable of creating optimal cooking conditions for various types of rice and rice dishes. 

It replicated the beloved, precise heating method of a traditional Kamado stove, with a new level of control. By adjusting cooking time, temperature, and other parameters, it ensures the perfect batch of grains every time. Micom works tirelessly to manage soaking, cooking, and steaming behind the scenes to orchestrate the entire cooking process seamlessly. 

There’s a Japanese saying that captures the essence of Micom’s role in everyday life. Taken from the Kamado stove that the Japanese loved, the saying goes: “Hajime choro-choro/ Naka pa-ppa/ Akago naite mo/ Futa toruna!” which translates to “At first it bubbles, and then it hisses. Even if baby cries, don’t open the lid!” This passion for rice cooking laid the foundation for research that now translates into our products today.

Continuing the Legacy

We have always crafted our offerings, from high-end IH and Pressure IH rice cookers to internet-connected home appliances, with one overarching goal: to elevate the everyday experience. At Zojirushi, we remain steadfast in our commitment to craftsmanship, attention to detail, and high safety standards. Drawing upon our rich heritage and innovative technologies, we are excited to continue innovating new waves of products and services designed to inspire confidence and help everyone create treasured moments that they can share.

So, there you have it—the captivating tale of Zojirushi’s first Micom Rice Cooker! If you want to learn more about other Zojirushi throwback products, make sure to check out our Food & Culture blog. 

Do you have any stories of throwback Zojirushi products you want to share with us? We’d love to hear them! Tag us on Facebook and Instagram with hashtags #Zojirushi #ZoFan.

How Is Rice Grown? A Complete Guide

Posted on August 26, 2022 by Zojirushi America Corporation

The first step in how to grow rice is to prep the rice fields or rice paddy. Rice is planted anywhere between February and May, as it requires constant irrigation all season long. Unlike other crops, rice grows in heavy clay and silt loam soils because they can retain water. It’s widely grown throughout the tropical and subtropical regions of Asia and the southern United States.

To prepare the field, farmers will level the ground with GPS or laser-guided grading equipment, which helps the farmers conserve water. Then, fertilizer is added, and a few weeks later, the field will be ready for planting.

Planting

While the fields are irrigated with consistent levels of water, rice seeds will be soaked and planted into the fields. Sometimes, planes that are flying at up to 100 miles per hour will shoot out seeds into the fields, and other times, they will be planted by a grain drill.

Growing

Rice plants will quickly grow up to three feet within a few months of being planted. Farmers will continue to flood their fields to maintain water retention, and also punch holes into the fields for even and efficient watering. The key here is to conserve water while maintaining constant levels of irrigation to keep the rice plants fed and thriving. After a few months, you will be able to see the rice plants show grains on top of the plant, which means that they are maturing and will be ready for harvest.

Harvest, Milling, and Storage

Once the rice is mature, the water from the field is drained and the plants get harvested. The plants are then moved to drying facilities to reduce moisture content, so they are ready to be stored and milled.

Once dried, the hull is removed, which results in brown rice. Then, further removing of the bran layers, or “polishing,” leaves the inner grain, which is white rice. White rice is often enriched with vitamins to replace some of the nutrients lost during milling.

The Best Way to Prep Rice: Rice Cookers

Using a rice cooker is the best way to cook your rice. It’s easy, and most importantly, it will always be cooked perfectly every single time. At Zojirushi, we have dedicated ourselves to the art of perfect rice for many decades, and test thousands of pounds of rice every year! Learn more about our rice cookers by viewing our selection.

Isn’t it an amazing journey that rice takes to make it all the way to our tables? We are thinking we should cook a batch and enjoy it with greater appreciation. Don’t forget to share how you like to enjoy rice by using #zojirushi on Twitter, Facebook or Instagram! We would love to see all your tasty rice dishes.

A Guide to Different Types of Rice

Posted on June 27, 2022 by Zojirushi America Corporation

You might be familiar with white and brown rice, and perhaps even a few others, but did you know there are thousands of types of rice found around all corners of the world? From basmati, wild, long-grain, and short-grain rice, there are countless families of rice that you can explore to broaden your culinary horizons. Today, we’ll be looking at the main families of rice that you should know about, as well as the types of rice you can cook in our Zojirushi rice cookers. So, are you ready to become a rice expert? Then, let’s get to it!

Two Main Families of Rice

Though rice comes in many unique shapes, colors, and flavors, there are two main families of rice that you should familiarize yourself with: Indica and Japonica.

Indica is long-grained and aromatic rice that grows near the equator, so you’ll see them in countries like India, Indonesia, Southern China, and Africa. Japonica rice is short to medium-grained, which, unlike Indica, has little to no aromas. They also tend to stick together, whereas Indica grains will remain separated. You can find this type of rice in East Asia, like Japan, China, Korea, and Vietnam. Fun fact: Indica is more widely consumed than Japonica!

Here are some of the most popular rice varieties that we recommend you try if you haven’t already.

Popular Rice Varieties

Arborio Rice: This short to medium-grain rice from Italy has a high starch content. Arborio rice becomes firm yet creamy when cooked. They are often used for risottos and can be easily identified by their short and round grains.
Basmati Rice: This rice is known for its pandan leaf-like aromatics and soft and fluffy texture.
Black Rice: Commonly referred to as “forbidden rice,” this purple to black-hued rice boasts a wide range of health benefits and antioxidants. It has a mild nutty flavor and is harder to grow than other rice varieties.
GABA Rice: The brown rice version of sushi rice is “GABA,” which means that the rice has been germinated to increase its nutritional value. Look for this labeling on your rice if you are looking for this particular type of rice. Or if your Zojirushi rice cooker has the GABA brown rice setting you can use that instead of buying it!
Jasmine Rice: this rice is widely consumed in Thailand and is beautifully aromatic. It is slightly shorter and plumper than Basmati.
Sweet/Sticky/Glutinous Rice: Also known as “sticky rice,” sweet rice has a sweeter flavor because of its higher starch content. As the name suggests, it also becomes very sticky when cooked. You cannot cook sweet rice like regular white rice and must use less water and controlled temperatures to get it to its ideal texture.
Sushi Rice: polished short to medium-grain Japanese rice that is highly desired for its stickiness and fluffiness. It is almost always consumed as a white rice variety.
Wild Rice: Wild rice is long-grain rice native to North America and is almost always brown or black in color. It is high in nutritional value and has a distinctly earthy and smoky flavor when cooked.

How to Cook Rice in Your Zojirushi Rice Cooker

If you read this month’s Product of the Month blog, you’ll see that the Micom Rice Cooker & Warmer NS-TSC10A/18A can cook up to five different rice categories (white/sushi, mixed, quick, long grain white, and brown). Now that you understand the difference between Indica and Japonica rice, can you guess why these different types of rice cooking settings matter? Here are some Micom Rice Cooker & Warmer NS-TSC10A/18A settings explained:

Mixed – though this setting doesn’t specify a type of rice, it is useful for cooking Takikomi-Gohan, a popular menu item in Japan. These “mixed rice” one-pot meals are made by adding seasonal ingredients and rice into the rice cooker and pressing start.
Long grain white – this rice setting will make sure that your long grain white rice is always loose and fluffy. You can also add a few seasonings to level it up like this “Buttered Lobster Rice” recipe.
Brown rice – we tested tons and tons of brown rice to carefully fine tune the cooking flow for this setting to ensure that the brown rice is always perfectly cooked. Here are some great and easy recipes that you’ll want to try with your brown rice.

Let’s Cook Some Rice!

Do you want to learn more about how to cook different types of rice in your Zojirushi rice cooker? Take a look at our “Know Your Rice” guide. You can also find tips and tricks to cook perfect rice by visiting our “About Rice” page.

Did you learn anything about rice varieties today? Is there a new type of rice you’re looking forward to trying? Let us know on social media by tagging your photos on Twitter, Facebook, or Instagram! #Zojirushi #ZoFan