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Zojirushi NP-NWC10XB 5.5-Cup Pressure Induction Heating Rice Cooker and Warmer (Stainless Black) $376.99
$377
$460
18% off
Amazon
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This is the top of the line Zojirushi rice cooker Induction heating plus pressure plus AI.
To my knowledge it's the only rice cooker that uses IH and pressure IN THE SAME TIME.
Was looking for rice cooker that can do brown rice and this is the best one right after their $750 newer model that has user input adjustment not just AI.
Also on sale the newer Induction heat only model posted here earlier.
https://www.amazon.com/dp/B088FZXZHY
QA Note: Prime exclusive deal
EDIT: hope this helps you decide:
The Verdict from Japan: How Japanese Reviewers Compare Brown Rice from Zojirushi IH vs. Pressure IH Models
When comparing Zojirushi's standard Induction Heat (IH) rice cookers to their high-end Pressure Induction Heat (PIH) models, Japanese reviewers and users focus on a crucial difference in the final texture of brown rice. While both are considered excellent, the consensus in Japan is that they produce two distinct, high-quality results tailored to different preferences.
The key distinction can be summarized by the Japanese onomatopoeia used in reviews:
* Pressure IH Models: Praised for a 「もちもち」(mochi-mochi) texture. This describes a bouncy, chewy, and plump softness.
* Standard IH Models: Often described as having a 「ぷちぷち」(puchi-puchi) texture. This refers to the pleasant "popping" or bursting sensation of individual, firm grains.
To my knowledge it's the only rice cooker that uses IH and pressure IN THE SAME TIME.
Was looking for rice cooker that can do brown rice and this is the best one right after their $750 newer model that has user input adjustment not just AI.
Also on sale the newer Induction heat only model posted here earlier.
https://www.amazon.com/dp/B088FZXZHY
QA Note: Prime exclusive deal
EDIT: hope this helps you decide:
The Verdict from Japan: How Japanese Reviewers Compare Brown Rice from Zojirushi IH vs. Pressure IH Models
When comparing Zojirushi's standard Induction Heat (IH) rice cookers to their high-end Pressure Induction Heat (PIH) models, Japanese reviewers and users focus on a crucial difference in the final texture of brown rice. While both are considered excellent, the consensus in Japan is that they produce two distinct, high-quality results tailored to different preferences.
The key distinction can be summarized by the Japanese onomatopoeia used in reviews:
* Pressure IH Models: Praised for a 「もちもち」(mochi-mochi) texture. This describes a bouncy, chewy, and plump softness.
* Standard IH Models: Often described as having a 「ぷちぷち」(puchi-puchi) texture. This refers to the pleasant "popping" or bursting sensation of individual, firm grains.
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Community Notes
About the Poster
This is the top of the line Zojirushi rice cooker Induction heating plus pressure plus AI.
To my knowledge it's the only rice cooker that uses IH and pressure IN THE SAME TIME.
Was looking for rice cooker that can do brown rice and this is the best one right after their $750 newer model that has user input adjustment not just AI.
Also on sale the newer Induction heat only model posted here earlier.
https://www.amazon.com/dp/B088FZXZHY
QA Note: Prime exclusive deal
EDIT: hope this helps you decide:
The Verdict from Japan: How Japanese Reviewers Compare Brown Rice from Zojirushi IH vs. Pressure IH Models
When comparing Zojirushi's standard Induction Heat (IH) rice cookers to their high-end Pressure Induction Heat (PIH) models, Japanese reviewers and users focus on a crucial difference in the final texture of brown rice. While both are considered excellent, the consensus in Japan is that they produce two distinct, high-quality results tailored to different preferences.
The key distinction can be summarized by the Japanese onomatopoeia used in reviews:
* Pressure IH Models: Praised for a 「もちもち」(mochi-mochi) texture. This describes a bouncy, chewy, and plump softness.
* Standard IH Models: Often described as having a 「ぷちぷち」(puchi-puchi) texture. This refers to the pleasant "popping" or bursting sensation of individual, firm grains.
To my knowledge it's the only rice cooker that uses IH and pressure IN THE SAME TIME.
Was looking for rice cooker that can do brown rice and this is the best one right after their $750 newer model that has user input adjustment not just AI.
Also on sale the newer Induction heat only model posted here earlier.
https://www.amazon.com/dp/B088FZXZHY
QA Note: Prime exclusive deal
EDIT: hope this helps you decide:
The Verdict from Japan: How Japanese Reviewers Compare Brown Rice from Zojirushi IH vs. Pressure IH Models
When comparing Zojirushi's standard Induction Heat (IH) rice cookers to their high-end Pressure Induction Heat (PIH) models, Japanese reviewers and users focus on a crucial difference in the final texture of brown rice. While both are considered excellent, the consensus in Japan is that they produce two distinct, high-quality results tailored to different preferences.
The key distinction can be summarized by the Japanese onomatopoeia used in reviews:
* Pressure IH Models: Praised for a 「もちもち」(mochi-mochi) texture. This describes a bouncy, chewy, and plump softness.
* Standard IH Models: Often described as having a 「ぷちぷち」(puchi-puchi) texture. This refers to the pleasant "popping" or bursting sensation of individual, firm grains.
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26 Comments
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I linked the manufacturer page for more info
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I purchased this AROMA Professional Digital Rice Cooker, Multicooker, 4-Cup (Uncooked) / 8-Cup (Cooked), Steamer, Slo... [amazon.com] for $38.89 in Feb 2023 after reading reviews of rice cookers (high-end to budget). It's currently available for $35.64 (after 25% discount). Higher-end and larger-capacity models [amazon.com] are available. Aroma Housewares Professional 12-Cups (Cooked) / 3Qt. 360° Induction Rice Cooker & Multicooker (ARC-7606B), Black, 12 Cup [amazon.com] is on sale for $90.84.
Also based on reviews cuckoo pressure produces more (sticky) rice than Zoji.
Even you use the GABA settings which is in both zoji models this one and the IH only, which pre soaks the brown rice in right temperature for around 2 hrs, still you can only really cook the inside of the tough brown rice grain with the pressure only, resulting in a tender (mochi mochi ) in Japanese brown rice.
Not all zoji with brown rice setting have GABA setting.
Induction Heat zoji don't produce mushy anything, for brown rice it will come a little firmer.
With this model, AI will add pressure to IH while keeping humidity temperature optimum resulting in more tender brown rice grain but not sticky (mochi mochi in Japanese)
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