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    Zojirushi Features Overview: Rice Cookers

    Induction Heating (IH)

    The heating method known as Induction Heating (IH) occurs when a magnetic material is placed in a magnetic field. With Zojirushi products, coils within the bottom of the rice cooker create the magnetic field. When the aluminum non-stick inner cooking pan with stainless-steel outer lining is placed into the rice cooker and the unit is activated, a magnetic field is generated to create instant heat. Through this technology, the inner cooking pan itself becomes the heat source utilizing both high heat and fine heat adjustments to control the cooking process. The result: quicker, more evenly distributed heat for perfectly cooked delicious rice every time.
     

    GABA Brown

    This is not a new variety of brown rice, but a newly discovered way of cooking brown rice to "activate" it and increase natural occurring gamma-aminobutyric acid (GABA), an amino acid in brown rice believed to have health giving properties such as lowering blood pressure, improving kidney function, and relieving stress. The brown rice is "activated" by soaking the rice at 104°F for 2 hours before the actual cooking begins. This feature is available in select induction-heating (IH) rice cookers.
     

    Automatic Keep Warm

    Once the rice is cooked, the rice cooker automatically goes to Keep Warm mode to keep the rice at the perfect serving temperature without overcooking. More advanced rice cookers may also feature Extended Keep Warm and Reheating Cycle modes.
     

    Timer

    Set your rice cooker to complete cooking at a certain time, or in preset number of hours, so the rice is ready whenever you want it.
     

    Detachable Inner Lid

    The inner lid (a lid that covers the inside of the outer lid of the rice cooker) detaches for easy cleaning. We recommend cleaning the inner lid after every use.
     

    Stay Cool Side Handles

    The inner cooking pan has stay cool handles for quick and easy removal of the pan from the rice cooker.
     

    Spherical Inner Cooking Pan and Heating System

    The round shape allows the inner cooking pan to heat up faster and provides even heating for perfectly cooked rice every time.
     

    What does Neuro Fuzzy® and Micom mean?

    Fuzzy set theory, or fuzzy logic, originally introduced by Lotfi Zadeh in the 1960s, mimics human reasoning. Zojirushi coined the trademark Neuro Fuzzy® to designate their advanced micro computerized rice cookers. Micom means Micro Computerized. The temperature and cooking time are controlled by a micro computer chip. Neuro Fuzzy® is a registered trademark of Zojirushi.
     

    Why are there so many different types of rice cookers?

    Since Zojirushi has been making rice cookers for over 30 years, they offer many types of rice cookers to suit all needs. The basic models of electric rice cookers are the conventional rice cookers. These simple cookers heat up to cook the rice, turn off when it's done, and continue to warm the rice. The more advanced family of rice cookers is the computerized Micom rice cookers. These include the Micom (which stands for Micro Computerized), Micom Fuzzy, and Neuro Fuzzy® rice cookers. These rice cookers utilize microcomputer chip technology and are programmed to change the heat and cooking time to the type and style of rice being cooked. Because of the microcomputer chip, it cooks brown rice and rice porridge without overflowing or overcooking.

    The next family of rice cookers is the IH (Induction Heating) rice cookers, which utilize advanced induction heating technology to heat the entire inner cooking pan, in effect making the cooking pan itself the heating element. IH rice cookers are also Micom rice cookers. Some of the IH rice cookers also have a special function for cooking GABA brown rice. The newest and most advanced Zojirushi rice cooker is the pressure rice cooker. What's different about the pressure rice cooker is that it applies pressure to elevate cooking temperatures to higher levels and by doing so, alters the structure of starch within each grain of rice, making it softer and easier to digest.


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