: Only use the appliance on a flat, heat-resistant surface away from water or steam-sensitive materials. Steam Vent
If you have an older Matsusho model, the inner pot might not be the modern non-stick ceramic we are used to today. The manual likely suggests:
Optimized for high-moisture grains and baby food (Baby Congee). Soup/Stew: For slow-cooking liquid-based meals. Matsusho Rice Cooker Manual
Ensure the outside of the inner pot is completely dry. Place it into the cooker base, turning it slightly left and right to ensure it makes direct, flat contact with the heating element.
Brown rice typically requires a bit more water than white rice because of its outer bran layer. A general guideline is a water-to-rice ratio of . The water lines inside the cooking pot usually have a dedicated line for brown rice. You can also let the rice soak for about 30 minutes before cooking to ensure the grains are properly hydrated. : Only use the appliance on a flat,
High temperature warning. The cooker is too hot to start a new cycle immediately after finishing a previous meal. Leave the lid open and allow the internal elements to cool down for 15–20 minutes before starting your next batch.
Transfer the rinsed and drained rice into the removable inner pot. Shake the pot gently to level the rice across the bottom. Add cold water according to the graduation lines printed inside the pot. Soup/Stew: For slow-cooking liquid-based meals
Do not let the electrical cord hang over the edge of a table or counter, or touch hot surfaces.
Enjoy your perfectly steamed, fluffy rice—manual or no manual.
After seasoning, the bottom of the donabe will darken naturally with use, and the interior will develop a beautiful patina—this is expected and beneficial.
If your rice is burning, undercooked, or the cooker won’t turn on, consult the chart below—directly translated from common error sections.