Recipes
&
Bamboo Shoot
Rice
1
Remove tips of bamboo shoots and cut
vertically in half. Cut remainder into thin
slices.
2
Wash rice until water runs clear.
3
Place rice and A in inner pot, add water to
the line marked “3” for
(White rice)
“WHITE” or
(Japanese white rice)
“JAPAN WHITE”, and stir.
4
Spread
1
evenly over rice, select
and cook.
5
When rice is done, stir, put in bowl, and
sprinkle with leaf buds.
MENU
MIXED
Ingredients (4 servings)
3 cups white rice
200 g boiled bamboo shoots
Pinch of soup powder (dashi)
A
3 tbsp sake
2 tbsp soy sauce
1/2 tsp salt
Pinch of leaf buds
Sweet Potato
Rice
1
Cut sweet potatoes into 1 cm round slices.
Cut slices into 4 and soak in water to
remove harsh taste.
2
Wash rice until water runs clear.
3
Place rice in inner pot and add water to
the line marked “3” for
(White rice)
“WHITE” or
(Japanese white rice)
“JAPAN WHITE”. Add sake and salt, and
stir.
4
Spread sweet potatoes from
1
evenly over
rice, select
and cook.
5
When rice is done, stir and put in bowl.
Sprinkle roasted black sesame seeds as
desired.
MENU
MIXED
Ingredients (4 servings)
3 cups white rice
250 g sweet potatoes
2 tbsp sake
1 tsp salt
Pinch of roasted black sesame seeds
Rice with
Canned
Salmon
1
Separate salmon and liquid from can.
2
Cut fresh shiitake mushrooms into thin
strips.
3
Wash rice until water runs clear.
4
Place rice, liquid from
1
, and soup stock
made from dried kelp in inner pot. Add water
to the line marked “3” for
(White rice)
“WHITE” or
(Japanese white rice)
“JAPAN WHITE”, add A, and stir.
5
Spread salmon from
1
and
2
evenly over
rice, select
and cook.
6
When rice is done, lightly mix, put in bowl,
and sprinkle with chives.
MENU
MIXED
Ingredients (4 servings)
3 cups white rice
1 can (approx. 200 g) canned salmon
4 fresh shiitake mushrooms
500 mL soup stock made from dried kelp
3 tbsp sake
A 2/3 tsp salt
1 tbsp soy sauce
Pinch of chives
