Taste
Enhanced Flavor & TSUBUDACHI Keep Warm
The refined sweetness and springy texture can be tasted in each and every single grain of rice. This is not limited to freshly cooked rice. Even the flavor of rice that has been kept warm has been enhanced.
Springy and Firm Texture Pressure Rice Cooking
A pressure of approximately 1.25 atm is applied during cooking to raise the temperature inside the inner pot to approximately 106 degrees Celsius*, bringing out the stickiness and sweetness of the rice.
*Temperature of the inner pot when boiling at 1.25 atm (based on our research)
UMAMITSUBUDACHI rice cooking program for cooking tasty firm plump rice
This device features unique rice cooking programs derived from clay pot cooking methods.
The grains are allowed to absorb water at a lower temperature for a longer period of time before the temperature is rapidly raised, resulting in sweet and springy rice.
Far-infrared five-layer heat sealing ceramic coated inner pot
“heat sealing ceramic coated inner pot”, a material that enhances heat retention properties, is used on the outside of the coated ceramic inner pot. By layering materials with different particle sizes, the heat retention properties are further enhanced, and the sweetness of rice is brought out by the high thermal power and far-infrared effect.
Delicious with the TSUBUDACHI keep-warm program
A steam sensor on the lid detects the steam from the rice.
It also controls the temperature while the rice is kept warm to prevent it from yellowing and drying. The moisture is trapped inside of the rice, preserving the taste and firmness of freshly cooked rice for a long time.
Purchasing consumables
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