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Thank you for staying with us, loyal reader! This month we thought we’d catch up a little with some valuable information about the use and care of our rice cookers. Our cookers aren’t complicated to use, but they’re loaded with some pretty sophisticated technology that makes them uncomplicated to use. So…the more you know, the better our cookers can serve you for many, many years.
We’ve also collected some of our most in-demand, most popular recipes over the years and re-posted them for your enjoyment. If you missed these the first time, you might be surprised at how easy they are to make in your rice cooker, and how these dishes are not just rice!
Our rice cookers are an ideal way to make tender, healthy oatmeal. No more guesswork on the stove—just load the ingredients in the cooker and let it do the rest. You can even set the timer if you have that feature, and wake up to a hearty and delicious breakfast!
See this recipe
Cheesecake in a rice cooker! Yes, it really is that simple. You should try this—our cookers yield a fluffy, light style of cheesecake that, if you’ve never tried this kind, will pleasantly surprise you. Mix the ingredients, push the button, and in about an hour—cheesecake!
See this recipe
One of the most delicious variations of classic Japanese rice that you can do so easily in a rice cooker. The variety of ingredients in this dish give it a depth of flavor that is both subtle and expansive. Best of all? Eating this rice cold as a bento is every bit as flavorful!
See this recipe
Before the days of fuzzy logic, IH and artificial intelligence, rice was cooked in a large stove built into a corner of the kitchen called a kamado, with firewood stoked under it for heat. Cooking rice was a tricky and tiresome process, as it required constant monitoring of the fire as the water inside needed to heat up gradually, then needed to be lowered as the water started to bubble, thus starting the process of steaming the rice. It was pretty much an early morning chore in a smoky room.
A portable version was developed that was made of ceramic stoneware, called a mushikamado, which could be moved around but still burn charcoal or wood underneath it. The vessel’s ability to heat evenly and cook rice without burning it became the predecessor to the modern rice cooker.
Development of a working electric rice cooker started as early as the 1900s, but a mass produced version made for home use didn’t materialize until 1955. These first cookers used a cup of water in the outer pot, which boiled and evaporated, signaling the cooker that the rice was ready and to turn itself off. When these automated appliances were able to cook rice all by itself, the need for the kamado disappeared from the Japanese household, and it changed the lives of Japanese homemakers forever.
Interestingly, Americans resurrected the mushikamado after World War II, when they discovered how useful the standing pots were for barbecues and smoking meats. A popular trend started in the 1960s, as the kamado grills were brought to the U.S. and advertised as the ancient Japanese way of cooking the best barbecue in the world. Because the ceramic shell has great heat retention, cooking can be done in high heat, at temperatures of up to 750°F. They are versatile enough to grill, roast, smoke, even bake flat breads or loaves. The kamado grill is part of the American mainstream today, with numerous manufacturers and a multitude of colors and designs—and is favored by many enthusiasts as the best way to cook outdoors.
Who would have thought the oldest way to make rice in Japan would become a fashionable way to barbecue a steak in America?
Readers have been asking us how to cook perfect rice. Here are our tips and tricks!
The Inner Lid, Steam Vent and Steam Vent Cap tend to get dirty with foam or rice. Using them without cleaning regularly may cause odor on your rice or cause discoloration or mold.
    Inner Lid: Remove and rinse in hot or cold water, wash using a soft sponge, and dry thoroughly.
    Interior of Outer Lid: Detach the inner lid set and wipe clean of any food remnants.
    Steam Vent Cap: Remove the steam vent cap, wash under running water and dry thoroughly.
    Steam Vent Receptacle: Wipe the steam vent receptacle with a damp soft cloth.
If rice or other matter falls or becomes stuck on the Heating Plate, the Inner Pan may not heat properly and cause uneven cooking.
  For difficult to remove debris, gently scrape off the surface with a sand paper of about No. 320 after dipping in water.
  Metal utensils placed inside the inner cooking pan can damage the nonstick coating.
  Use non-abrasive sponges to clean the pan. Detergent can be used for stubborn stains.
The internal battery operates certain display panel functions even without power to the cooker. A dead battery will not affect cooking your rice, as long as the cooker is plugged in.
Please contact us and we will replace the battery
and ship it back for you (Additional fee may apply).

Zojirushi Customer Service:
Phone: (800) 733-6270 / (310) 769-1900 / Fax: (310) 323-5522
M – F 8:00 a.m. to 5:00 p.m. PST 
Your favorite Lunch Jars just got a makeover!
Introducing new colors for Summer 2019, our Zojirushi SL-JBE14 is looking good!
Pack it hot or cold--your choice!
Get ready for summer break! Enjoy our vacation recipes coming up next month, perfect for your relaxing days off. And for your coffee breaks, we’ll show you how to brew the best brew!