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The ER-4, [4] [5] introduced by Toshiba on December 10, 1955 [5] [6] [7] (or 1956 [3]), was the world's first automatic electric rice cooker for home use. It was developed by Toshiba's Shogo Yamada beginning in 1951 and completed in 1955 thanks to a breakthrough invention by Yoshitada Minami ( ja ), president of a Toshiba partner company.
The rice is often mixed with chicken stock and soy sauce before adding the fried chicken. Per its name, the fried chicken used is typically the Original Recipe chicken sold by the American fast food chain KFC, though the dish can be made with any other type of fried chicken. The dish originated in Japan, where KFC is notably popular.
A microwave rice cooker is a container designed specifically for cooking rice. Some container consists of three parts: an outer bowl, a fitted lid with steam vents, and an inner bowl with a finely perforated base. Some others have only one container and the double-layered lid fitted with a steam vent. A measured amount of dry rice is placed ...
The grain and rice cooker was really easy to piece together. It features an eight-cup-capacity nonstick pot, steam basket, and water tank on a sleek tech base. After plugging in the cord ...
A Japanese rice field in Nara. Japanese rice refers to a number of short-grain cultivars of Japonica rice including ordinary rice (uruchimai) and glutinous rice (mochigome). Ordinary Japanese rice, or uruchimai (粳米), is the staple of the Japanese diet and consists of short translucent grains. When cooked, it has a sticky texture such that ...
The koku (斛) is a Chinese-based Japanese unit of volume. 1 koku is equivalent to 10 to (斗) or approximately 180 litres (40 imp gal; 48 US gal), [a][1] or about 150 kilograms (330 lb) of rice. It converts, in turn, to 100 shō and 1000 gō. [2] One gō is the traditional volume of a single serving of rice (before cooking), used to this day ...
Cooked rice. Cooked rice refers to rice that has been cooked either by steaming or boiling. The terms steamed rice or boiled rice are also commonly used. Any variant of Asian rice (both Indica and Japonica varieties), African rice or wild rice, glutinous or non-glutinous, long-, medium-, or short-grain, of any colour, can be used.
Golden rice is a variety of rice (Oryza sativa) produced through genetic engineering to biosynthesize beta-carotene, a precursor of vitamin A, in the edible parts of the rice. [1][2] It is intended to produce a fortified food to be grown and consumed in areas with a shortage of dietary vitamin A. Genetically modified golden rice can produce up ...
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