Could you have a look at the latest issue of the 10/11 edition of the Japanese edition of "Gohan no Tomoko All Japan Championship"? It is an attempt that has not been seen in the past, such as showing the teacup bowl of 10 staff's own. However, it is the cooked rice that occupies half of the magazine. If you don't see this deliciously, you will not be alive with the staff. . .
Fujita, who is in charge of planning, got a head.
"Well, how are you going?"
So what inspired me was the hot rice cooker “Valmuda the Gohan”. Balmuda is a Japanese consumer electronics company established in 2003. Do you know the maker of the fan "Green Fan" sold in 2010? The point of view of reproducing the fluctuation of the wind in the natural world was revolutionary. And it is a maker that attracts attention also by the original draft cooperation of morning Dora "half, blue" on air. Finally, the story has entered the final chapter, but the "something" that Suzuai will develop last is anxious!
Let's go back to the story. Valmuda's approach to manufacturing, such as home appliances with non-existent values and designs with excellent functional beauty, feels as if it were the same as harmony. It is also true that it became "I want to eat it too," according to a friend's comment, "The rice cooked with the rice bowl of Valmuda, was delicious." Valmuda's "Toaster" approached bread with the idea of baking with steam and became a hit. If so, what are you going to do for Japanese soul food? I want to know there!
So I invited to the shooting studio.
European language notation is BALMUDA The Gohan. The shape of the feather pot is cute! The color is white and black 2 colors
It is not only the rice cooker that arrived at the studio. Valmuda employees also wanted to see the rice cooker!
From the left, Naoko Hansawa, General Manager of Marketing Department, Satomi Shisenji, PR manager
Well, it is not normal for us to sharpen the rice. The bowl is filled with rice and a small amount of water is poured and washed.
Here is how to use Balmuda's recommendations Wash the rice once with water (clean it down), pour the water into the water and pick it up. This is done 100 times (such as the smell of a rose when it passes 60 times). Finish with a couple of times with water. By treating the rice gently, it seems that the simmering, grainy rice is cooked.
Finally rice cooking. that? Do you pour water into the pot outside the rice cooker?
Rice cooker setting 3 combined cooking. The kettle has a double structure, and if you cook two, put 200 ml of water in the outer kettle
It is natural to put rice and water in the inner pot, water in the outer pot! The heart is "to cook rice with the power of steam". By slowly heating for a while, it is possible that the rice of the crumbs is cooked.
How is the texture of red rice and rice crackers? While I imagined, I cooked.
It is characterized by well-defined graininess. The rice of this day is a princess from Shimane prefecture
The development of the rice cooker seems to have been pursuing "the original deliciousness of rice," led by male employees whose parents are former farmers. Balmuda's rice was the taste that the claims of rice were clearly transmitted. For example, if there is a time when you have to hurry and cook rice in large numbers and a large number of families, and you return to a lifestyle that you want to face rice carefully, will this rice cooker in balmuda be useful? Also, if you want to cook rice on weekends, why not use this rice cooker properly?
After completing the important task of cooking the rice, we had a taste of the food prepared for photography. This smile seems to have been in your mouth! The rice was delicious too. Thank you for your cooperation.
Balmuda The Gohan's site is here
New products will appear on September 6th! I look forward to it.
Photograph ・ sentence / Yu Fujita
"Gohan no Otomo All Japan Championships" is the 10/11 issue of the Japanese version!
I will travel to Japan in pursuit of what comes from craftsmanship and ingenuity. There is a lot of coverage about food and the climate in the magazine Waka. His book is "Aritsugu Kyoto, Ari no Kenting Guide", and he is in charge of the composition of "excellent Taiwanese cuisine made with Japanese ingredients of Aoyama Fumin" (Shogakukan both). My job is like cooking, but my favorite one is the stuffed cucumber and boiled eggs.
