About Zojirushi America Corporation

Inspirations from Everyday Life.

Delicate Customs: Undo-Kai!

Undo-kai time is here!


Every year in Japan, schools hold sports festivals showcasing their students’ physical talents in competitive and cooperative sports. Families and members of the community all assemble at their local or school stadium and watch children at each grade level compete in track and field, dance, o-en-dan, kumi-taiso, ki-ba-sen, tama-ire and ball games.

Undo-kai festivals are daylong events, and often coincide with the National Sports Day holiday on October 10, which commemorates the opening of the 1964 Olympic Games in undoukai03Tokyo. The day begins in the morning, with a procession of children marching to music in their gym uniforms – red teams (aka gumi) separated from white teams (shiro gumi) by the color of their hats. Families spread out blankets on the nearby grass, and lay out their cushions and picnic lunches, ready for the morning’s performances. Children on each team warm-up and stretch, the o-en-dan cheering squads perform dances to music and taiko drums, and the track and field and ball games begin!

Each team has been practicing for this event, from the youngest first grader to older sixth grade students. Each member of the team contributes to the team’s points, which will be tallied at the end of the day to declare a winner. The morning’s competition breaks for one of the highlights for families…a picnic or bento lunch.

Students share the bento lunch with their families, taking a long break in the shade to rest and prepare for the afternoon’s competition. Bento lunches are as much a part of the Undo-kai tradition as the games themselves. Parents and grandparents have been up since early morning preparing onigiri, fresh vegetables, fruit, desserts, chicken, fish, shrimp, omelets, sausages, salads, pickles and sandwiches. The shapes and colors and textures of the food, all delicately seasoned, is a sight to see! Freshly-brewed tea is loaded into insulated bottles and the entire feast is packed in beautiful, stackable bento boxes.


After eating until everyone is satisfied, the children return to the games, and the afternoon’s competitions of kumi-taiso (group gymnastics), ki-ba-sen (shoulder war), dancing and music continue as more points are collected for each team. Finally, the games end, and the scores for each team are announced. The school principal and representatives from each team lead the closing ceremonies. Win, lose or tie, each team has demonstrated a quintessentially Japanese trait… cooperation, even while competing.

That Rich Experience

One of the best things about going to a café is the richness of the experience. We go because a barista is able to craft the most flavorful cup of coffee and steep the perfect pot of tea, serve it in lovely cups, usually with a small biscotti or tea cake. We go because the indulgence reminds us to take a break, calm our minds and refresh our bodies.

cafe03That same luxurious experience happens at home or at work, when our beverage is made with care and attention. Brewing a delicious cup of tea, especially, requires high-quality leaves, water heated to the correct temperature, and the right amount of steeping time.  When brewed carefully, tea doesn’t lose its unique flavor, potency and aroma—after all, who likes a harsh, acidic and bitter cup of tea?

cdlfc01Zojirushi has developed a new water boiler, the Panorama Window® Micom Water Boiler & Warmer (CD-LFC30/40/50), with features that truly help people create beverages of the highest quality, with the richest experience. The Panorama Window® Micom Water Boiler & Warmer is an energy-saving, compact appliance with a swivel base, a large panorama window on the water gauge, four KEEP WARM temperature settings, REBOIL and optional QUICK TEMP mode, a timer function, café drip dispensing mode, and multiple safety features.

One of the highlights of the Panorama Window® Micom Water Boiler & Warmer is the optional QUICK TEMP mode. With the regular mode, heating water to 175°F would require it to first be boiled, and then cooled to reach the selected temperature, taking a little over cdlfc02two hours. With the QUICK TEMP mode, a full boiler of water can be heated to this temperature in 20-30 minutes, depending on the size of your water boiler and the temperature setting. No boiling means considerable time savings!

The four temperature settings—160°F, 175°F, 195°F and 208°F—are ideal for brewingcertain types of teas and coffees, and making instant foods and baby formula. For example, you can use the 208°F setting to brew black, herbal, pu-erh, mate and rooibos teas, as well as prepare pour-over coffee and instant noodles. At the lowest temperature setting of 160°F, you can steep delicate green teas such as gyokuro without burning them, and even warm up baby formula.

The Panorama Window® Micom Water Boiler & Warmer is available in a 3.0L, 4.0L and 5.0L capacity. Find out more about it and take a tour of the product through our latest video.

Good Taste: Matsutake Mushrooms

Autumn is here and it is time for the glorious taste of matsutake mushrooms!


This vibrant mushroom, also called the “pine mushroom”, is traditionally gathered in September in forests where undisturbed red pines grow in Japan, Korea and the Pacific Northwest. It’s a rare and wonderful fungus, whose flavor is so prized it is used as a main ingredient in Japanese dishes.


How about a matsutake pizza?

The matsutake has a meaty stem, with a light brown cap when fully grown. Prized, tender, young matsutake are paler and smaller in size and are found in the duff at the base of red pine trees, forming subtle bumps called ‘mushrumps’. Because the mushrooms are picked wild and usually eaten before the cap spreads open, devoted gatherers wipe them clean with a damp cloth, trim them closely so as to retain the most woody, aromatic flavor possible, and celebrate their bounty by cooking them in the open air, grilled or delicately sautéed. Two fabulous traditional recipes are Matsutake Gohan, a seasoned rice dish made with wild matsutake, shoyu, mirin, sake and mitsuba, as well as Matsutake Dobin Mushi, a soup made with matsutake, gingko nuts, mitsuba, thin slices of chicken, shrimp and dashi broth, all steamed together in a small teapot.

Because of its short harvest season, cooking with matsutake can be expensive. Last autumn, wild-harvested Japanese matsutake sold for approximately $500 per pound. Prices are significantly lower for US-grown matsutake, but these mushrooms are still considered the most expensive in the world, even beating out wild-harvested French truffles. In the US, fresh matsutake can be found at Japanese and other Asian grocery markets and gourmet food stores, or can be ordered online from various specialty retailers. When shopping for matsutake, it’s best to purchase fresh ones, as the mushrooms are by tradition not dried. Canned matsutake have become available, although they remain a poor substitute for the truly delicious newly-harvested ones.

Have you tasted this wonderful delicacy? Tell us about your favorite matsutake experience!

How to…use a Suribachi and Surikogi

suribachikogi01Japanese cooking relies on a few carefully selected implements…a good knife, long chef’s chopsticks, a rice cooker and a mortar and pestle, or the suribachi and surikogi.

The suribachi is a finely-crafted earthenware mortar, in which all kinds of foods, seeds, spices and herbs are ground. Glazed on the outside in either a traditional brown or more modern hues, the medium-to-large sized bowls are carefully designed on the inside with rough ridges, called kushi-no-me, against which the cook will grind food. As with many Japanese arts, these fine ridges are often created to be beautiful as well as functional, and can be found in circular, comma or daisy-wheel patterns. When used with a surikogi, or wooden pestle, the textured interior surface helps to mash food quickly, until it is pulverized to the desired consistency.

The surikogi adds much to food preparation. Traditionally, the surikogi is made from the thicker part of the trunk of a sansho bush (Japanese pepper tree). When the knobby bark is left on the pestle, it helps cooks hold onto the implement more easily, and also imparts a slight and subtle peppery flavor to the food in the mortar.

The suribachi is originally from China and was introduced to Japan sometime in the 11th century. The earliest ones were made from rough stone and used to make medicine, grind flour, and roughly work other food. In modern Japanese kitchens, the suribachi and surikogi are much more refined, and usually purchased as a set.


Japanese cooks will tell you to buy a big suribachi so that seeds don’t come flying out, and a sturdy, thick surikogi, so that it stands up to the demands of crushing and grinding. When using the suribachi, it’s important to place it on a flat surface, on top of a silicone mat or folded towel, for stability. And the best technique for using the surikogi is to hold it with two hands, one at the top of the dowel and one at the bottom, and rotate around the mortar.

For many gourmet cooks, implements like the suribachi and surikogi can be used to make dishes from multiple cuisines…Japanese shiraae dishes, Middle Eastern hummus and muhamara, Indian garam masala, and even Moroccan harissa! No matter what style of food you enjoy, the Japanese suribachi and surikogi are drool-worthy kitchen wonders.

Tell us what you use yours for!

Delicate Customs:  The Art of Bonsai


bonsai03When people first learn about bonsai, they are often surprised that it is considered a form of art, rather than gardening. Bonsai, for many, is an object, a tiny potted tree, one that is cared for just like any other potted plant. But true bonsai is an activity, one that is undertaken for many years, with patience, sensitivity and nurturing.

Bonsai trees are not stunted or pruned into an artificial shape. Just as a painter works on a canvas or a sculptor works with bronze, bonsai artists work with the living structure of a tree, cultivating and coaxing it into its final beautiful form. Bonsai artists respect the dignity of each living organism, working with it over the years to help focus its growth and character.

Depending on the artist’s vision, the trees can grow to be a few feet tall or be shaped into the tiniest miniatures, and be cultivated into balanced, natural, shapes. The most popular varieties of trees and shrubs used in bonsai are pines, whose leaves are evergreen, maples, whose leaves change color in autumn, flowering cherry or plum trees, and fruit-bearing trees, like the quince and persimmon. Regardless of the tree chosen, a beautiful and well-suited container is always considered part of the entire piece.bonsai02

Bonsai cultivation has a large global following. While originally a Japanese art, the World Bonsai Friendship Federation has done much to promote the exchange of ideas, designs and culture across the globe. Every few years, they host a World Bonsai Convention, with the next one to be held in April 2017 in Japan, at the traditional birthplace of bonsai, in Saitama City at the Omiya Bonsai Village.

Bonsai has an interesting history. It was originally a hobby for aristocrats and priests during the 14th century. As bonsai art spread into mainstream Japanese culture, more bonsai01people began creating these small trees, and, in the early 19th century, when Japan opened its doors to the world, many visitors from Western countries began growing bonsai. After World War II, the art of bonsai spread even more, as large-scale exhibits were staged and the trees were given as gifts between nations.

In modern times, creating bonsai doesn’t require a visit to Japan. There are many resources for growing your own tree from seeds, learning how to develop the best environment for the plant with the proper mesh screens, how to reveal the trees’ most beautiful shape through pruning and wiring, and how to enhance its growth through watering, feeding and fertilizing. Bonsai clubs are a great place to start!

Do you have a bonsai that you love? Are you part of its creation, or was it handed down to you, generation to generation?

What’s for Lunch?

lunchjar01Salmon teriyaki with seasonal mixed vegetables over rice. Jambalaya with cornbread and sautéed greens. Chicken vindaloo with mint yogurt sauce and papadums. Japanese dry curry with rice and boiled eggs.

Sounds mouth-watering, doesn’t it?

More and more people have meals like this for lunch. They’re fresh, healthy and balanced. They satisfy the belly and the heart. They make us pause, enjoy lunch (even if it’s just for 10 minutes!) and feel refreshed. A meal like this feels like it was made with care, with attention to flavor, comfort and nourishment.

A meal like this deserves to look as good as it tastes, to be crisp and clean, not mushy or soggy or mashed together. The best way to bring these homemade lunches to work orlunchjar02 slxd school are to take them in a lunch jar, like the Classic Stainless Lunch Jar (SL-XD20) by Zojirushi.  The Classic Stainless Lunch Jar is perfect for transporting gourmet lunches, and has some remarkable features. The outer container is made of durable 18/8 grade stainless steel with superior vacuum insulation, which keeps food hot or cold for up to six hours. The jar also has three generously sized inner containers – one for a side dish, one for a main dish, and one for soup. The main dish container has an insulated lid that prevents room temperature items placed above it from becoming heated or chilled, while the soup and main dish containers are kept hot or cold by the insulated jar! Each inner container is microwaveable and BPA-free. The jar also comes with chopsticks, chopsticks case, and a detachable carrying strap. You can find out more on our product page.

We’ve got great ideas about what to have for lunch.  What are yours?

Beyond Fish: Roasting Indoors


Ah, summer! What a glorious time to be in and out of the kitchen! Seasonal ingredients are abundant and warm weather has us eating light all season long. We have as much fun hanging out on lazy weekends as we do eating, so why not make it that much better?

We have developed a product that takes all the fun and flavor of a summer roast, and s-EF-VPC40-NLcondenses it down to the size of your countertop; saving you on space, smells and clean up! Our Fish Roaster (EF-VPC40) is the perfect tabletop appliance for creating quick and delicious roasted foods. From omega-3 packed fish to protein-rich chicken, pork, and beef—just throw them in the roaster and you’re ready to go. Don’t forget to add vegetables, too! Delicious roasted vegetables make the perfect summer side dish.

This product comes equipped with a platinum catalytic filter that will eliminate up to 90% of smoke and odor components by chemically decomposing them. There’s no need to flip s-EF-VPC40_Openfood thanks to a powerful 1,300-watt heating element on top and bottom, and the heat reflectors ensure a crisp finish. An extra wide roasting rack can accommodate large fish, meats, and vegetables up to 13-3/4” in width, and a stainless steel roasting rack will direct excess oils and fats away from foods. Simple disassembly means clean-up is a breeze as well!

Come check out our recipe page and discover what you can cook in this wonderful fish roaster.  Make it your own and keep those summer vibes cookin’ all year long!

Goya: The Bitter Melon

Goya, or the bitter melon, is a favorite in Japan this time of year. With its pebbly surface and long green shape, it resembles a prickly cucumber or summer squash more than it does a cantaloupe or honeydew melon. Don’t be fooled by its cute name, either. “Bitter melon” is not a playful title for the latest Jolly Rancher. This unusual fruit really is bitter.

So why is Goya so popular despite of its bitter flavor? Well, it’s because these funny little fruits are packed with vitamins, minerals and healing properties that might just help you fight through the hot and humid summer in Japan. It’s also believed that they may help improve your skin texture and digestion since they are high in Vitamin C and fiber. With that bitter taste, they are almost like a medicine!

bittermelon01Although you can find them pretty much in any supermarkets in Japan during this time of year, you can also grow them in your own back yard! With seeds purchased online, mulched soil and plenty of sunshine, these funny fruits will be abundant in no time.

Scared to try? Don’t be! You can pair this ingredient with savory bold flavors like soy sauce, bonito flakes, and onion. You can also add it to a noodle or fried rice dish for an unusual treat. Be adventurous and let us know how you like this funky ingredient!

Katsuobushi Kezuri

Photo by Sakurai Midori

Photo by Sakurai Midori

Katsuobushi or bonito flakes are a staple of the Japanese cuisine. These salty-smoky, light as a feather, umami packed flakes are often sliced so thin, they dance or wiggle on the surface of the dish. It is also the main ingredient in umami rich dashi stocks, a key ingredient in many Japanese dishes. The inimitable bold and slightly fishy notes of katsuobushi will add depth and complexity to any ingredient.

These days you can find a bag of bonito flakes in just about any Japanese/Asian supermarket for a few bucks. So why shave your own you ask? Well, you know the difference between freshly shaved Parmesan cheese and the kind that comes pre-shaved and lives on the shelf for eons? That’s why!

Katsuobushi on top of udon

Shaved katsuobushi garnishing udon

Shaving your own katsuobushi requires a little bit of finesse, but will yield you a finished product that is so far superior to the pre-shaved ones in the bag that you will never want anything else. All you need is a block of dried katsuo (bonito) and a katsuobushi kezuri, or shaver.

The katsuobushi kezuri is a small box made of wood or steel with a small blade on top. The dried bonito block is shaved over the box and the shavings or flakes are caught inside. It will take practice to shave off a long, thin piece of katsuobushi, but the finished

product will be well worth your time! We found this beautiful video of a master at work here to help inspire you. Enjoy!

Furin: A Japanese Wind Chime

fuurin02In Japan, our wind chimes are quiet, small and made of glass. First introduced to Japan by Chinese monks in ancient times, these chimes were originally used to watch the strength and direction of the wind. Their soft and peaceful sound was quickly given new meanings in Japan. Adopted by Japanese temples to ward off evil and keep people safe, they were hung on all four corners of the temples. It was said that if you hear the furin, no disgrace will occur.

These chimes were originally made of copper, later glass and today, even pottery. Over the centuries we have become more creative with the design of furin, making them in unusual shapes and sizes. You can even find branded furin with popular Japanese characters like Hello Kitty. Their peaceful sound and small size make them a favorite in Japanese homes and apartments, and help people relax during the hot summer months.

Staying Hydrated with Our New SM-YAE48 Travel Mug


Whether you’re en route to work or hanging out by the pool, we know it’s important to you to stay hydrated in style.  That’s why we’ve developed the SM-YAE48, a travel mug designed with your lifestyle in mind.  Enjoy up to 16oz. of your favorite hot or cold beverage in a new and improved style that maximizes capacity while minimizing space.

Treat yourself to a comfortable drinking experience with a wide spout mouth and tapered lid cover that won’t block your line of sight when you’re on the go.  With a stain-resistant smyae03SlickSteel® interior, easy-to-fill wide opening, and partially disassemblable lid, this mug is also a breeze to clean.  And, no matter how bumpy the roads you travel, or jumbled your backpack or purse, its leak-proof lid and safety lock guarantee your drink gets wherever you’re going spill-free.

It gets even better!  The SM-YAE48 is available in four stylish colors: Stainless, Dark Cocoa, Cherry Red, and Lime Green! So, what are you waiting for? Fill this mug up with today’s piping hot black coffee or iced fruit tea, and savor your drink at one of your favorite places. We’ve got ya covered!

Your Sushi Party Awaits: Working with Makisu!

 If you do one thing this summer, it should be throwing a sushi party! No, seriously–it’s a great way to get together with friends, get creative, and enjoy some good food while you’re at it. In addition to the usual essential ingredients (fresh fish, wasabi, soy sauce, nori seaweed and lots of sushi rice), you’re going to need a makisu mat.

A makisu is that tan-colored mat made of woven bamboo sticks and cotton thread that you often see at the sushi bar. Sushi chefs use the makisu to shape sushi rolls, and sometimes egg omelets. They aren’t very expensive, and are simple to clean and store. Just be sure to completely scrub off any food bits, and dry completely after washing to avoid bacteria growth.

It may seem easy, but it’s actually a bit tricky to roll sushi using makisu. Have you had those floppy rolls that fall apart when you try to pick up with chop sticks? That’s a bad example right there. A properly rolled sushi should hold its shape when you pick them up. But don’t worry, we can show you how to roll sushi! Check out our maki sushi recipe here to learn how.


Full disclosure: Creating a sushi roll is not as easy as it might look, but that’s part of the fun! Throw yourself into it, and don’t be afraid to make a mess. Sushi parties can get a little messy, but we guarantee it will be well worth it!

Go to your local Japanese market to get all the ingredients you might need. Be adventurous and fill your rolls with your favorite ingredients—how about tuna, sriracha, Japanese mayonnaise, crab, octopus, cucumber and salmon? Don’t forget pickled ginger and sesame seeds for garnish, and plenty of nori (seaweed) or soy paper to wrap! We’ll do what we can to help you get that sushi rice just right, and the rest is up to you and your friends. We promise, it will be a party to remember. Enjoy!

Doyo-no Ushi No Hi, A Day for Eating Eel!

One of our favorite summer holidays is called Doyo-no Ushi No Hi. It falls late in the month of July when the weather is hot and humid, and it is all about eating eel to beat the heat! Sound crazy? It has been a tradition in Japan for hundreds of years.


Japanese summers are hot and humid, and it can become quite exhausting when you are slogging through those sticky humid days! We call this “summer fatigue” natsubate, and in Japan we believe that eating vitamin and mineral rich eel will help us get through the heat. If you ever find yourself in a Japanese supermarket this time of year, you will see eel being sold quite often.

sansho02 (photo by Didier Descouens)

Sansho Pepper plant (photo by Didier Descouens)

One detail to note is that Japanese eel or unagi is always served with a topping of sansho pepper, which is similar to Sichuan pepper, but with a citrus note.
has a number of uses in Japanese cuisine, but the most famous is definitely with eel. This spice has an effervescent cooling sensation when you eat it, as well as a slightly lemony and earthy quality, which complements the rich eel very well. In fact, most store-bought eels come with the sansho prepared in a small packet on the side.

Sansho pepper is a perfect pair with eel, but throughout the year it can be enjoyed with a number of other items such as chicken, tofu, and fish dishes. It is also one of the ingredients for the popular seven spice blend called shichimi togarashi, which goes great with yakitori (grilled chicken on skewers), soups, and noodles. Sansho pepper by itself may be a little bit overwhelming, but you will probably appreciate it in shichimi togarashi. Give it a shot!

Have you ever tried to cook with sansho pepper? We’d love to hear your recipes and uses for this amazing spice!

Soak in Summer with Zojirushi

summer02Warm days that seem to never end. Enjoying outdoor activities with your family and friends. The best fresh produce your local growers provide… these are just a few of the reasons we love this time of year!

With so many things going on, you probably wonder how many meals you have time to make at home each week. We believe that it’s both lack of time and inconvenience that keep us from the simple homemade fare we crave. We’re here to help! Our rice cookers, stainless food jars, bread makers, and various other gourmet products lend themselves to quick and easy meals at home. Our appliances are designed to help you create a delicious meal easily and save you time when cleaning up. So spend less time in the kitchen and more time enjoying your summer!

Shiso, a Complex Flavor in the Kitchen

It’s shiso season shiso01and we couldn’t be happier. Shiso is just one of those unique ingredients. For those who aren’t familiar with it, shiso is an herb with a texture similar to mint. It has bright, slightly bitter, earthy flavor that brightens up your favorite summer dishes. If you aren’t familiar with it, it’s used in a way similar to parsley or cilantro.

Of the five tastes, shiso definitely falls under bitter. So if you’re looking to ‘grow up’ or try something new on the plate, why not play with shiso–after all, what’s the worst thing that could happen?

shiso03The cool thing about shiso is that you can use it in endless ways. Throw it in a fresh veggie salad, serve it with fresh fruit, float it in soup, or garnish a cocktail.  It’s so versatile! It’s not expensive, and even a small amount will leave you with plenty to play with. We suggest chopping it fine to sprinkle over vegetables or using it as a garnish for meat dishes. You can even puree shiso into a pesto, or wrap it around fish.

Go ahead and be adventurous, and have fun with this versatile herb. If nothing else, it will make an interesting conversation starter. We are pretty confident that you will enjoy its unique flavor profile!

The Only Knife You’ll Ever Need

In Japanese, santoku literally means the “three virtues.” In this case we mean chopping, cutting and dicing, of course! The santoku knife is world famous for its fabulous capabilities in the kitchen.

This rather large knife might be compared to a ‘chef’s knife’ in the states. They range from a 5” to 7” blade size with a sharp point. These indispensable tools are designed for a firm grip while allowing for full blade use. They are known for their sharp edges and their “dimpled” blade, which helps to release food slices stuck on the blade. This knife is a perfect multi-functional tool.santoku

You can find santoku knives across a wide range of prices and materials. You can even find ceramic varieties in stores and online these days. If you take good care of yours, store it correctly and have it professionally sharpened, it should last, well, forever. Keep in mind that a sharp knife is a safe knife, and as they dull they become more dangerous, since you have to use more pressure.

If you are looking to add to your collection, or looking for the perfect all-around chef’s knife, a santoku is a must-have item. You will be amazed by their function and versatility.  Please be kind to all of your knives, treat them with respect and above all else, keep them out of the dishwasher!

Rise and Shine!

Waking up in the morning can be a bummer! Kids, summer day camps, breakfast, work- it can sometimes feel like an endless list of tasks. Some days, don’t you just want to stay in bed with a newspaper and a cup of coffee? Maybe some homemade coffee cake?

ecysc01We’re sorry that we can’t remove all the weight and worry of everyday life, but we can try to make it a little bit sweeter. That’s why we’ve spent the last year perfecting the Fresh Brew Plus Thermal Carafe Coffee Maker (EC-YSC100). We thought the smell of a perfectly brewed cup might be just the thing to get you going and on your way…

Now, this is not your regular drip and go machine. The carafe is constructed with Zojirushi’s advanced vacuum insulation technology that helps keep coffee as fresh and great tasting as when it was first brewed. By utilizing a thermal carafe instead of a burner, coffee can remain hot for hours without burning. The Fresh Brew Plus brews coffee at 200 degrees Fahrenheit, which is the optimal temperature for the best tasting coffee. It also features a 24-hour programmable timer so you can have a delicious cup of coffee ready in the morning.

The Fresh Brew Plus Thermal Carafe Coffee Maker is also remarkably easy to clean! The removable water tank is fully washable and the swing and filter baskets lift out easily for thorough cleaning. In addition, this unit has a “clean light” indicator that illuminates when cleaning is recommended. So, rise and shine- your coffee is ready!

Wedding Season cross Cultures

Is it us or does wedding season feel longer and longer each year? March through October seems to be filled with weddings, both in our lives, and on social media. During the spring and summer months we are inundated with images of string lights, mason jars and rustic floral arrangements. Beautiful brides glide through outdoor venues decorated with dessert tables and photo booths. What has social media done to the modern American wedding?

wedding01A similar shift is happening across the Pacific Ocean. The traditional Japanese style wedding is becoming less and less of the norm, and couples are opting for ‘western’-style affairs complete with white gowns, tiered cakes and the toss of a bouquet! Some couples even have ceremonies where both wedding traditions are combined. In this situation the bride and groom will perform one part of their wedding in a western style dress and tuxedo. Then, they will have a change of wardrobe and wear traditional Japanese wedding kimonos for the reception. That would make for one elaborate wedding!

But what is a traditional Japanese-style wedding, you ask? Well, that’s a longer story…Japanese weddings are typically all-day affairs beginning early in the morning and stretching out through the night. Both bride and groom don classic wedding kimonos as wedding03they make their way to a shrine. The bride’s kimono will be white with a large white headdress called tsunokakushi. The headdress is meant to be a symbol of both submission and protection from jealousy. Sound familiar? Tsunokakushi is not unlike a western-style wedding veil!

Japanese wedding ceremonies are performed by a Shinto priest in a shrine. Instead of opting for the long walk down the aisle in front of a large crowd, these ceremonies are often intimate with only the couple’s parents in attendance. Drinking sake is an important part of the ritual and symbolizes getting through the many challenges that will arise within the marriage.

Then at last, the reception will commence. Japanese style wedding receptions are held in tatami rooms where husband and wife sit on a stage to see their guests. At this point, the bride might change into a more colorful kimono, or in more recent years, a western-style gown. Food and drink will be served, and people will eat and drink to their hearts’ content. People dance and sing, and give speeches to the new couple. Money is the gift to give at a Japanese wedding. The standard amount is about $300.00, wrapped nicely in an envelope.

As we look at both eastern and western-style wedding traditions, we can’t help but see many similarities. Both versions begin with a ceremony and end in a reception, both require lots of food and drink, and there is some sort of gift giving in each situation. Couples celebrate with close family, friends and colleagues, and it is not uncommon for the couple to take a honeymoon when it’s all said and done.

So perhaps we aren’t that different after all. Have you ever been to a Japanese-style wedding? If so, we would love to hear your reactions and thoughts on the matter! Happy wedding season!

May Brings Long Spring Days

bbq02Welcome to May! The days are stretching longer, weather is warmer, and we are seeing celery, shallots, apricots and pluots at the market. This time of year is always filled with
excitement. Vacation is just around the corner, and summer barbecues are so close that you can almost taste them!

This month, we celebrate a number of spectacular eating holidays, from Cinco de Mayo, to Mother’s Day, and Memorial Day. There is always an excuse for dinner, brunch, or a backyard BBQ. We have been planning ahead for this month, and have set aside a few recipes that you just might find useful.

We are excited to share our fabulous new rice cooker with you this month, and introduce you to a few of our amazing recipes. We would also love to know what you have been cooking in your kitchen. If you have any kitchen miracles you would like to share, please send them our way.


Children’s Day

On May 5th we celebrate Kodomo no Hi, known as Children’s Day, in Japan. It is a day when older family members and friends recognize and honor their little ones, and wish for their well-being and happiness.kodomonohi02

This is a visually festive holiday. Japanese households and schools (mostly kodomonohiyoroielementary schools) display carp streamers, also known as Koinobori, during this time of the year wishing for good luck and promising fortune for the children. In Japanese culture, the carp has long been associated with strength and determination. It serves as a metaphor for children to strive hard to reach their goals and to overcome obstacles encountered in their personal pursuits. Inside homes, people display samurai helmets and armor as a symbol of strength and prosperity.

During this season, it is also customary to make Kashiwamochi, a special rice cake dessert wrapped with an oak leaf. It is filled with some kashiwamochisweet Adzuki bean paste, and the fresh scent from the oak leaves transfers to the rice cake, adding a subtle, yet pleasant herbal taste to the dessert. Children all over the country look forward to receiving this special treat on Kodomo no Hi.

In the United States we celebrate holidays like Mother’s Day, Father’s Day and Grandparents Day to pay respect and love to our elders, but there isn’t a special day to celebrate and embrace the young generation. What do you think about implementing something that resembles Children’s Day in the western world? Wouldn’t it be a nice way to connect the young with the old?

Wasabi – An Insight into This Amazing Condiment

 As mawasabi03ny of you know, wasabi is one of the most recognized of all the Japanese condiments, and is in the same horticulture family as horseradish. The history of wasabi has noble beginnings dating back over a century ago, when people first started utilizing it as a medicinal ingredient to kill harmful bacteria. It was about 400 years ago when people began to enjoy wasabi as a condiment, and around the same time that the cultivation of the plant also began.


Today, the number of Japanese wasabi farmers has decreased to only a handful, as growing it is a very time consuming and labor intensive process. As a result, it has become very difficult to purchase genuine wasabi, and the majority of it we find in the general markets and restaurants is just a mixture of Western horseradish and green food coloring.

Don’t be disappointed though, because there are a few wasabi farmers in the U.S. They are mostly in the state of Oregon, where they have the cool climate and the clean water necessary for growing it. So if you really want to try some real wasabi, you can visit those farms in Oregon!

wasabi04For an authentic Japanese meal, try adding genuine wasabi paste to our traditional Nigiri Sushi recipe: https://www.zojirushi.com/app/recipe/-i-nigiri-sushi-i-. Real wasabi can hold its flavor for
up to 15 minutes only, and it must be graded immediately before serving. Compared to the imitation one, the real wasabi is a bit less spicy, but its fresh aroma is just beyond description! Try it, and let us know if you can tell the difference!

Otoshibuta, Your New Best Friend

 If you don’t have an experience cooking in a Japanese kitchen, you have probably never seen otoshibuta before. Literally meaning, drop lid, these round cooking lids are slightly smaller than the diameter of the pot, and sit directly on top of the cooking ingredients.  Otoshibuta helps the cooking liquid move towards the lid, and coats the top of the food creating a more concentrated flavor. It also reduces the likelihood of the cooking liquid boiling over on the stove, and allows food to cook quickly and evenly.otoshibuta

Otoshibuta are typically wooden and soaked in water just before use. This will prevent the tool from soaking up the cooking liquid, or worse, cracking. You can also find plastic, silicon or metal varieties, but a bit of tin foil or even paper towel will serve as a makeshift otoshibuta in a pinch. In fact, tin foil ones serve better than the wooden ones when you are cooking delicate ingredients because the lid will not crush the ingredients while simmering.

This tool is great for simmering hardy root vegetables like potatoes, carrots, and pumpkins, as well as fish. Perhaps you can find an online tutorial or a recipe, then experiment for yourself. Just when you thought you knew it all, right? There’s always more to learn!

Product of the Month: Induction Heating System Rice Cooker & Warmer NP-HCC10/18

NPHCCWe are over the moon to be sharing our newest rice cooker with you! The NP-HCC is one of the most advanced and innovative so far! We have continued to perfect and enhance our cutting-edge induction heating technology to bring you perfectly cooked rice every single time.

This rice cooker is equipped with a variety of settings including GABA brown, porridge, sushi and now, Jasmine rice! We cater to the rice you choose, while you simply enjoy! Did you know that our GABA brown function actually cooks brown rice low & slow to activate and increase the nutritional value of the rice? We are always thinking about you and how best to serve…

The best feature of this product just might NPHCC03be the easy to read orange back lit LCD control panel. We have changed it from the green to be easier on the eyes. It’s always fun to switch up the colors!

We’ve kept your busy schedule in mind with a delay timer & automatic keep warm. The rice will be made around your schedule and can be kept warm for up to 12 hours. Yes, that’s about 3 meals folks!

With a sleek stainless steel interior and a thick non-stick inner pan, this product is easy to clean both inside and out. We thought a detachable inner lid would help with those tough to reach corners.

From delay cooking to keeping warm, cooking to cleaning up, the NP-HCC has got it all going on. We sincerely hope you enjoy it as much as we do!