Japanese national food is still rice.
Japanese is very sensitive to taste and helth of rice.
A lot of efforts have been done in rice-cook method to make a good taste and healthy.
Many different approaches are challenged. Please enjoy those challenges for healthy cooking.
This Japanese rice-cooker keeps around 95% of steam while boiling,
returns the sticky steam to the rice and keeps nutrition.
It enables continuous boiling for convection to cook more delicious.
The automatic rinsing rice feature in this Japanese rice cooker keeps the sub-aleurone layers,
which is the best tasty portion of rice and keep more nutrition.
The rice is cooked as better tasty and more helthy.
The cooking plate (orange component), works in the inner pan (black component),
and cooks the food materials inside by the steam while rice cooking.
Then, you can cook rice and other good materials with this unique rice cooker
simultaneously.