■Product description :
Cooked rice is yours!
The pressure cooker NS-YSQ-10/18 of the Japanese, Zojirushi, has many advantages for you to get premium quality rice, as in Asian restaurants:
■The pressure cooker NS-YSQ-10/18 is equipped with a wide range of cooking program, allowing you to cook all kinds of rice (white rice / Full / Sushi / Brown / Mixed, fast bake, Congee ... etc..) It has among other things the program to germinate GABA brown rice and increase its nutritional qualities
■Unlike other the NS-YSQ-10/18 is an
Induction cooker, latest in cooking rice, induction allows a better homogeneity of the heat during the cooking phase.
■The originality of this cooker is the function integrated Premium Taste, a cooking program multi-phase optimal for a higher quality rice.
■An exceptional build quality: It's Made in Japan !
For ease of use, a Zojirushi cooker with its many technologies:
■A large LCD display with digital clock integrated visualization and easy manipulation of the cooking method and the estimated cooking time.
■A removable bowl with special coating stick for easy cleaning of the pressure cooker. In addition the tank is equipped withinsulated handles for easy handling hot!
■Detachable Power Cord
■The inner lid is removable to ensure a thorough cleaning.
■Steam valve, removable for easy cleaning.
■The pressure cooker is equipped with the dual function delayed start up to 13 hours in advance allows you to store two separate times to start cooking. An ideal function when you want to have your rice ready to eat when you get home! And like any other rice cookers, it has the Keep Warm function automatically after cooking!
Nguyên văn bởi vxlogic
Trả Lời Với Trích Dẫn
. Trước đây có xài cái fuzzy logic mà nó nấu lâu hơn, gạo lức ăn thấy sượng sượng hơn nên sau này đổi qua cái induction heating.
Hatsuga genmai (or germinated brown rice) is unpolished brown japonica (Japanese) rice, that has been allowed to germinate in order to alter the flavour and also to increase levels of nutrients such as gamma-aminobutyric acid (GABA). Hatsuga genmai has a softer texture than brown rice and a nuttier flavour. Germinated (GABA) rice an emerging health food where brown rice is soaked in warm water prior to cooking; the warm bath induces germination, or sprouting, which stimulates rice enzymes to produce more nutrients. One of these nutrients is the important brain chemical GABA (which is why germinated brown rice is referred to as "GABA rice"), and some scientific studies have shown that a germinated brown rice rich diet can improve cognitive function and other studies have found that it could also act as an anti-diabetic. GABA (gamma-aminobutyric acid) is an essential amino acid and was "discovered" in 2004 as part of the United Nation's Year of Rice research. By germinating the brown rice prior to cooking, GABA, lysine (another amino acid), tocotrienols, magnesium and zinc are all significantly increased. To make GABA rice, you need to start with brown rice - this is because white rice has had the hull removed, which means that it is no longer capable of germinating. The brown rice is rinsed, then soaked in water for an extended period of time before cooking. As the rice germinates the amount of gamma-aminobutyric acid increases. Take a look at the pictures below - on the tip of each grain of rice is an embryo; this is the part of the seed that will germinate. The rice is soaked until the embryo become fuller and larger or a sprout starts to emerge. This means the rice has germinated. Since water is naturally absorbed during the germination process, GABA rice will cook faster and need less cooking liquid, than other forms of rice. 
