The circular evolution and history of Japanese rice cookers - The Japan Times
The circular evolution and history of Japanese rice cookers - The Japan Times
Cooking rice, the staple grain of the Japanese diet for hundreds of years, used to be a laborious process. A dedicated heavy cast iron or earthenware pot placed on a wood-burning stove called a kamado was used for the purpose, and managing the heat to cook the rice properly required both skill and long experience.
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Rice cooker manufacturers in Japan adopt high-tech methods, cash
Rice cooker manufacturers in Japan adopt high-tech methods, cash
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