The reason why Twin Pressure rice cookers are trending these days

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To be precise, Cuckoo calls it "Twin Pressure,"
while Cuchen calls it "Dual Pressure."
In any case, it is a feature that allows you
to choose between two different pressure levels.
Until now, the goal of rice cooker companies
has been to increase performance by
inducing a higher boiling point through higher pressure (120°C)
to make the rice grains steam more thoroughly.
Korean taste preferences
have traditionally favored high pressure and high temperatures
that result in very sticky, soft, and clumped rice.

It is a texture where the grains are mashed,
become soft like porridge,
and tangle together to become sticky like rice cakes.
People used to enjoy this, saying it was delicious.
That is why ultra-high pressure rice cookers became a huge trend,
with Cuckoo leading the way,
followed by Cuchen.

Since the Zojirushi Elephant rice cooker
was naturally not an ultra-high pressure cooker,
it was difficult to produce that specific taste.
As a result, its popularity in Korea gradually faded.
Many people probably don't realize they are still producing them.
Of course, they are still a top company in Japan,
and they are constantly releasing new products.

"Flame-less Odorless"
This is a feature that changes the heating area
to create a flow in the boiling water inside,
which supposedly provides an effect similar to stirring the rice.
However, the important thing is
that it is a low-pressure rice cooker, not a high-pressure one.
It seems Japan prefers cooking rice with low pressure.

As times change,
Korean palates are also diversifying,
and it is said that a preference for the low-pressure taste
shown on the right is emerging.
People have come to enjoy "gosul-gosul" rice,
where the grains remain distinct and fluffy.
Because of this, it seems rice cooker companies
can no longer compete using only
high-pressure cooking methods.
That is why they have introduced
what is known as the dual-pressure selection rice cooker.