hmm, so how exactly is the japanese rice cooker different from the standard (western) ones i find here?
are they really that much different without the fuzzy logic thing?
here's what my rice cooker is; its uuber cheap and seeps to work on simply a spring and a hotplate
linky
im thinking of buying a large sack of shprt grain from the chinese market here (now i know where it is
) next time we run out; will be interesting to see how the cheapo-cooker deals with it
incidently, what is kachikachi, exactly?
