Rice cookers and Japanese food. An easy way to do difficult things.

May be it's not the nicest one but it rocks!

Let me introduce myself – although I know that my sister Miffa has already told you about me- I’m Miffu Chan.

Like Miffa I was born in Hong Kong, just one year after her birthday, on January 2nd (2006). Miffa’s ancestors are from HK but my parents were from Japan. I am sure that you know that Mr and Mrs Chan are our step fathers. In fact we have a younger sister called Miff, while Miffe is a friend of Miffa who is living with us too.

Ok, introduction is done. Let’s roll!!

Miffa asked my couple of weeks ago to write an article about rice cooking for dummies, but I was attacked by the “white screen syndrome”. He told me that some nice people she met in a party are really big Japanese food culture fans.

Key ingredient in Asian food is rice, and especially in Japanese maki and sushi rice cooking is critical. I am not a skilled asian cooker – Father Bunny does not want me to cook with fire- but I am quite good cooking rice. I must admit that this is because I have mastered the use of one of the best kitchen aids that any Asian food lover can have: The Rice Cooker.

The unit you can see in the picture was bought by Miffa and Mather Bunny in a Shanghai’s suburb during their first visit to China. The price was 5 euros. You can buy the same unit in a store for no more than 20 euro. More sophisticated (but useless to cook just rice) units from Japanese brands are around 100 euros (They’re made in China)

You just add rice and water and then you press “ON” and wait until the “beep”. Then the device will switch to “warn” mode and the rice will take care of your rice for a while.

Sure the texture is not he same but I bet you it’s better than any Japanese rice a beginner or intermediate wan to be Japanease cooker can done.