In 1955, Toshiba released Japan's first*1 automatic electric rice cooker ER-4, transforming rice-cooking into a fully automated procedure from the old method that needed constant attendance.
In 1978, we released the KAMADO-style rice cooker RCK-100FP, with the goal of delivering the flavor of rice cooked with a KAMADO—the traditional Japanese cook stove—to the modern dinner table. We have since then improved the cooker's heating methods and the shape of the interior pot, and also incorporated new rice-cooking techniques for the pursuit of achieving the wonderful flavor of rice cooked on the traditional KAMADO.
But there was something that we were unable to reproduce even after thirty years: the heating structure of KAMADO rice-cooking with the use of traditional KAMADO and HAGAMA, a broad-brimmed rice cooking pot. We knew that the shape of the HAGAMA was the key, but incorporating this shape into the interior pot of household rice cookers was extremely difficult, taking many years of trials and errors to overcome.
And finally in 2015, with our unwavering commitment and passion, we succeeded in recreating the shape of the traditional HAGAMA pot: the KAMADOHONHAGAMA.
We call them the IH Kamado Rice Cookers: rice cookers shaped like a HAGAMA that recreate the system of KAMADO rice-cooking and the flavor that comes with it.
The unique roundness of the HAGAMA pot causes intensive thermal convection.
The high-heat boiling is sustained by the high temperature in the high-sided upper space, coating each grain of rice with flavor components (UMAMI).
The heat is not allowed to escape, enhancing boiling capability.
The high heat causes intensive thermal convection, carrying heat quickly to each grain of rice.
Rice cooking can be started immediately after washing the rice as the vacuum pump draws out the air of the inner pot to automatically soak the rice.
※1.Delicious, Delicious Hard and Delicious Sticky courses only.
※2.When cooking 3 cups of rice using White/Quick course at a voltage of 220 V and a room/water temperature of 23°C (Cooking time varies depending on amount of rice cooked, cooking course, room temperature, water temperature and water amount).
"I love freshly cooked rice every day for every meal."
"I want to cook delicious rice for a single serving." This model answers these needs and more.
Sustains high-heat boiling with a high tapered wall
The rounded side profile creates strong thermal convection like rice cooking on a KAMADO stove.
Iron compatible with IH and having a high heating efficiency is used.
The vacuum pump draws the air inside the pot. The rice is still tasty even after cooling down.
Pressure similar to that of a heavy wooden lid enables your favorite type of cooking.
Draws out the air remaining in the inner pot and seals it. This reduces yellowing and odor in the rice due to oxidation as well as suppressing evaporation of water.
The vacuum pump draws the air inside the pot. The rice is still tasty even after cooling down.
Pressure similar to that of a heavy wooden lid enables your favorite type of cooking.
Draws out the air remaining in the inner pot and seals it. This reduces yellowing and odor in the rice due to oxidation as well as suppressing evaporation of water.
RC-DZ10J
RC-DZ10J/RC-DZ4K/RC-DX10H・18H/RC-DS10K・18K/RC-DR10L・18L
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