The automated rice cooker (jidō suihanki) has been a staple in Japanese kitchens ever since Toshiba introduced the first electric model in 1955. Since then, technological advances like fuzzy logic (computer chips that make automatic, precise adjustments to time and temperature), induction heating, pressure cooking and steam cooking have continued to reduce cooking times and increase versatility.
Most home cooks already take full advantage of handy presets for cooking sushi rice, porridge (okayu), sweet rice and mixed rice (useful for sekihan and takikomi gohan), but the versatile rice cooker can also be used to steam, poach and bake, so you can prepare a complete meal from appetizer to dessert without turning on your stove.
With your current subscription plan you can comment on stories. However, before writing your first comment, please create a display name in the Profile section of your subscriber account page.