this one pretty good?

Yes, it's simple to use. It's Made in Japan to boot.

https://www.globalkitchenjapan.com/b...ource=omnisend

the proper way....................... serving rice from the pot it was cooked in, is so barbaric, gulolol.

^ did not know it cost 119 CAD for a 24cm Yamacoh Ohitsu Sawara Wooden Rice Container

Parents would slap me "why you take it out from cooker, now it get cold" LOL

Rice in Ohitsu with sukiyaki cooked on an Iwatani portable butane stove, along with raw egg dip.............. heaven. Rice never got cold or sweaty/mushy like it often does in a rice cooker. Whenever family comes over, that's what we do. Flat iron shaved beef from Kim's Mart, fresh green onions from the backyard, shirataki noodles, enoki mushrooms, nappa, ninji, fu, etc. Secret ingredient...... mirin imported from Japan. https://www.justonecookbook.com/mirin/


I remember my mom talking about nebuka. She put it in the sukiyaki/shabu shabu. Didn't know where to get them. Butt.............

https://www.ufseeds.com/product/nebu...20stir%2Dfries.



EDIT: Just realized most of you probably cook long grain rice, in which case, an Ohitsu is not needed. Wong rice............

Asamai Short Grain US No 1 Sushi Rice is $27.99 for 40 lb bag a Kim's Mart.

Sekka Premium is $33.99 for a 40 lb bag.

Sekka Premium 15 lb bag is $15.99, while the Sekka Select is $13.99.

my wife picked up the rice cooker at costco and used some new thai rice......so much better than the shit we were eating before.

how were you able to get imported japanese mirin? beenlooking everywhere for it

Time to read this thread. My 22 year old Tiger rice cooker just broke lol. Been eating congee for the past few days.

Relatives (wife's side) live in LA.

I told you guys about my Zojirushi rice cooker that is now used as a spare for times I need to make more than one pot of rice. The only reason for this is the inner pot looks like shit. Didn't really take good care of it. My Tiger gets special attention. Best thing I've changed is washing the inner pot with J-CLoth. After transferring the rice to an ohitsu, I immediately soak the inner pot for a while then wipe with the J-Cloth. Almost half a year and not a single scratch or mark.

The non stick is so good that I don't even use a rice paddle to take the rice out. Drop the inner pot upside down into the ohitsu and the rice just comes out in one piece. Simple.