Toshiba, the electric rice cooker pioneer

In 1955, Toshiba released Japan's first automatic electric
rice cooker. Ever since, Toshiba has continued to refine its
exclusive technologies in devoted pursuit of both reducing
the burden of household work and achieving the flavor of
KAMADO rice cooking.

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In 1955, Toshiba released Japan's first automatic electric rice cooker,
the ER-4, to reduce the burden of household work. From this point
onward, rice cooking transitioned from a task that required constant
attention to an effortless activity.

In 1978, Toshiba released its KAMADO-style rice cooker RCK-100FP. Since
then, the company has pursued the flavor of KAMADO rice cooking in
earnest, achieving advances in heating methods and inner pot structure
as well as applying new rice cooking techniques.

Unique inner pot manufacturing method garnered from traditional techniques

Located in the rice-producing region of Niigata, Tsubamesanjo is a
town known for its metalwork. Based on the metalworking
skills handed down through the generations in this town,
Toshiba developed a unique inner pot manufacturing method.

  • *Conceptual image.
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Forging craftsmanship handed down through generations in a metal orking town

Centering on cutlery, metalwork prospered in Tsubamesanjo,
achieving significant advances in metal processing techniques
used for producing edged tools. One of these processes is forging,
in which the strength of metal is enhanced by striking it with a mallet
to increase the density of the internal texture.

Toshiba's unique liquid metal forging method

To produce an inner pot with good thermal conductivity,
Toshiba developed its own manufacturing method by further
refining Tsubamesanjo's metalworking techniques. The inner pot
is molded by pouring high temperature aluminum into a die and
applying high pressure. 500 tons of pressure is applied to mold
a pot that is thick and without bubbles, resulting in increased
density and strength.

“KAMADO rice cooking — the pride of the “rice country” of Japan

For the Japanese people, rice is more than the staple food
—their preferences for it are deep and complex.
To bring out the flavor of the rice, traditional
KAMADO cooking is said to be the ideal method for cooking rice.

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Rice: the staple food of the Japanese since the ancient Yayoi period

Rice cropping is said to have been introduced to Japan from the continent during the latter half of the Jomon period. It was early in the Yayoi period that rice was eaten with fish, meat, vegetables and other side dishes, forming a food culture of "staple food and side dish". The food culture centering on rice also resulted in the rice dish called "nigiri-meshi" (rice ball). Loved by the Japanese, the nigiri-meshi is a simple meal in which the flavor is easily affected by how the rice is cooked and the quality of the rice itself. The existence of the "KAMADO cooking" technique for cooking delicious rice is why nigiri-meshi gained widespread popularity throughout Japan.

Source: Public Interest Incorporated Foundation for Ensuring and Supporting a Stable Rice Supply
‘’Komenet’—“The Culture and History of Rice”
From (,, and

KAMADO cooking is the sought-after, ideal rice cooking method

Particular about rice cooking methods, the ancient Japanese who continued to seek delicious rice arrived at KAMADO cooking. This is said to be the ideal method for fully bringing out the umami (good flavor) and cooking fluffy and delicious rice.

867*varieties of rice developed through selective breeding

Over many years, the Japanese have been persistent in the selective breeding of rice. As a result, the number of registered varieties in Japan has grown to a current total of 867. Japan's love for rice knows no bounds.

*As of March 31, 2017. Based on the Ministry of Agriculture, Forestry and Fisheries' list of regional brand varieties of momi and uruchi genmai paddy rice produced in 2017 (

The tireless challenge to unravel the taste of KAMADO cooking

How can today's technology be applied to
realize the taste of KAMADO cooking?
Through persistent efforts,
Toshiba has repeatedly performed verification
experiments to arrive at a conclusion.

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Approaching the secret of KAMADO cooking through verification experiments

Believing the flavor of KAMADO cooked rice to be ideal,
Toshiba thoroughly researched traditional KAMADO cooking.
Through verification experiments, the company scientifically
investigated the correlation of heating conditions and
the temperature change in the pot.

High Heating Power Heat Convection High heating power and heat convection are the essential points

As a result of the investigation, it became clear that cooking
delicious rice required "high heating power" for strong boiling
and "heat convection". Arriving at this conclusion,
Toshiba decided to replicate these factors
with its products, making full use of
modern technologies.

High Heating Power
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The high heating power of IH together with the power of the inner pot brings out flavor.

Toshiba's impressive IH heater produces high heating power to
continuously heat the inner pot. High-heating-efficiency iron, a
Binchotan charcoal far-infrared coating, and the multilayered
7mm thick pot bottom all combine to quickly
conduct heat without letting it escape. The high heating power
cooks the rice and fully brings out its flavor.

Comparison of thermal conduction rates by material  (not conduction rates of actual inner pot)

*Features discussed here are primarily those of the RC-DZ10J. For details about each model, see its specifications.

熱対流 内釡の丸さが生み出す激しい熱対流が、お米の芯まで加熱する。
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Intense heat convection cooks each grain of rice to the perfect degree of softness

Rounded from the bottom to the sides, the inner pot has the
same features as the traditional HAGAMA. Intense heat convection
occurs along the curve, and the heat quickly spreads throughout
every inch of the pot. By suppressing any cooking irregularities
in this manner, each grain of rice is cooked to the perfect
degree of softness.

Vacuum soaking
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Unique vacuum technology moistens from the core in a short amount of time

The manner of soaking prior to cooking decides the flavor
of the rice. Toshiba's rice cooker features a built-in vacuum
pump that draws out the air in the inner pot.
By improving moisture penetration in the rice, the rice is
cooked to perfection down to the core even if it's cooked
right after washing.

*RC-DZ4K is not equipped with vacuum technology.

Delicious every day with less effort. Convenient features that only Toshiba can offer.
Long-lasting flavor.Toshiba's unique vacuumkeep-warm function 最大40時間

The built-in vacuum pump expels the air from inside the inner pot.
This reduces yellowing and odor in the rice due to oxidation
as well as suppressing evaporation of water.
White rice can be kept warm and delicious for up to 40 hours.

*When "eco mode" is selected, the keep-warm time is 12 hours for the RC-DW10G, the RC-DX10H, and the RC-DX18H.

Cooking to just the texture you want.Pressure control

By finely controlling the pressure, an effect like that of the
heavy wooden lid of a HAGAMA is reproduced.
Cooking with the optimal pressure for the item being cooked
creates just the right texture.

Versatile flavors.Easy cooking courses

Includes a number of cooking courses for dishes
that include steamed foods, soup and cakes.
Cooking is easy because the rice cooker
automatically handles the difficult temperature control.

Experience flavor that embodies Japanese tradition and technology. When choosing a rice cooker, choose Toshiba.

*1. White rice for up to 40 hours *2. Contact the store from which you purchased the product or your authorized service dealer (in China). Please note that the warranty and after-sales service are only available in Japan and China.*3. Up to approx. 0.36L for pre-washed rice. *4. White rice for up to 40 hours/eco mode for up to 12 hours.