Value Village ／ Food & living
This answer is a draft. It stays unpublished until legal review and source verification are complete.
Pressure cookers and electric pressure cookers have become standard time-savers in Japanese kitchens: braised pork belly in 30 minutes, brown rice cooked quickly. At the same time, the National Consumer Affairs Center of Japan receives reports of accidents: "the lid flew off", "I was scalded by steam". Almost all come down to putting in the wrong things or opening at the wrong moment. Follow the rules and it is a safe tool.
| Rule | Details | Reason |
|---|---|---|
| Capacity | Up to the maximum line including liquid (usually 2/3). Foods that swell — beans, grains, noodles, dried goods — no more than 1/3 | Swollen food blocks the steam vent and pressure rises abnormally |
| Not allowed (most models) | Curry and stew roux (add after pressure cooking), thickened dishes, large amounts of oil (deep-frying is strictly forbidden), baking soda and baking powder, noodles (depends on the model), beans with skins left on (skins clog the vent), liquids high in alcohol | Blocked vent, foaming and spurting, overheated oil |
| When to open | After turning off the heat, wait for the pressure indicator (pin or weight) to drop completely. To cool quickly, run the whole pan under the tap (not for electric models) | Opening under pressure ejects the contents and causes severe burns |
| While under pressure | Do not leave the cooker (many electric models are automatic and can be left), keep face and hands away from the vent, keep children away | Steam is above 100°C |
| Gasket | Replace every 1–2 years (deformed, hardened, smells that will not wash out). Remove and wash every time | A poor seal means pressure does not build, or steam leaks |
| Steam vent and safety valve | Wash every time and check for blockages (toothpick or the supplied pin) | If blocked, the safety devices cannot work |
| Heat (stovetop models) | Sit the pan stably on the trivet, never let the flame exceed the pan base, turn to low once pressure is reached | Boiling dry; damage to handles |
| PSC mark | Domestic pressure cookers are "specified products" under the Consumer Product Safety Act, and the PSC mark is mandatory. Do not use imports or parallel imports without the mark | Compliance with safety standards |
[Verify] Check the scope of the PSC mark (domestic pressure cookers and pressure pans) and the accident cases against published material from the Consumer Affairs Agency and the National Consumer Affairs Center of Japan. For "foods not allowed", follow the manual for your model.
Current products have several safety devices, and they are safe if you follow the rules on capacity, ingredients and opening. Almost all accidents involve breaking a rule.
The thickened sauce clogs the steam vent and causes spurting. Add the roux after releasing the pressure.
Opening while pressure remains ejects the contents and causes severe burns. Wait for the indicator to drop; if in a hurry, run the pan under the tap (stovetop models only).
It hardens and deforms within 1–2 years, causing poor sealing and steam leaks. It is a part designed for regular replacement.
Domestic pressure cookers sold in Japan must carry the PSC mark; products without it have not been checked against the safety standards. Do not use them.
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https://www.caa.go.jp/policies/policy/consumer_safety/other/
https://www.kokusen.go.jp/
https://www.nite.go.jp/jiko/chuikanki/
⚠️ Editorial note: the source URLs above were identified by search. Our working environment cannot reach go.jp domains, so the contents have not been checked against the text. Verify every source before publication and record who checked it and when.
What we share here are ideas and everyday practices passed down among people living in Japan, together with general information drawn from public sources. They are not official recommendations, and they are not professional instruction. Practices vary between households and regions.
This is general information. Results vary from person to person and depend on your own conditions and surroundings.
Please decide for yourself, using your own judgement, whether any of this suits your situation. We cannot accept responsibility for any damage, loss or injury arising from following this article.
Some ingredients need thorough cooking. Eat raw only foods that are sold for raw consumption. If you have allergies, check the ingredients.
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