Yes, people in Japan still commonly cook rice on a stove, especially in households and traditional cooking settings. While there are modern electric rice cookers available in Japan, stovetop rice cooking remains a popular and traditional method.
Cooking rice on a stove in Japan typically involves using a heavy-bottomed pot or a special rice-cooking pot called a "kamado." The process involves rinsing the rice to remove excess starch, adding the appropriate amount of water, and then bringing it to a boil over medium heat. Once it boils, the heat is lowered, and the rice is simmered until all the water is absorbed and the rice becomes fluffy and cooked.
Many Japanese households still prefer cooking rice on the stove because it allows for precise control over the cooking process, and some people believe that stovetop cooking imparts a unique and desirable texture and flavor to the rice.
That said, electric rice cookers have also gained popularity in Japan and are commonly used, especially in modern urban households or busy lifestyles. Electric rice cookers offer convenience and automation, making it easier to achieve consistently cooked rice with minimal effort.
In summary, while electric rice cookers are prevalent in Japan, stovetop rice cooking remains an essential and cherished method in traditional and many households across the country. The choice between the two methods often depends on personal preferences, convenience, and cultural practices.