NOW that you've got the best quality rice, how do you do justice to it when cooking? That's where your rice cooker comes into play and even then, not all cookers are created equal. Enter, then, the Hitachi IH Rice Cooker which is made in Japan and carries a commensurate price tag that starts at $999. But would you pay one grand for a rice cooker when a $40 no-name brand cooks your daily serving of Thai rice just fine?

Therein lies the rub. While there are those who swear by the quality of Tsukiji market cheap sushi, the reality is that the price-quality ratio applies to rice cookers as much as it does raw fish. The difference may not be immediately discernible, but it is there.

In putting the Hitachi through its paces, we follow Yuichi Sato's instructions for making good rice. Rinse the rice gently for 30-40 seconds each time, then soak for half an hour before cooking (which can be programmed by the cooker). Do not follow the same rules as when cooking Thai rice, warns Mr Sato. Measuring the rice correctly is imperative, so use a 180cc cup where possible. The ratio of rice to water is 1:1, he adds, although the best is to follow the markings in the rice cooker bowl. The Hitachi gives measurements for normal, soft and hard(sushi) textures.