South Korea has also had a rush to Japan to buy rice cookers, it is Fuku to change this situation, the company was founded in 1978 and currently occupies about 70% of the Korean rice cooker market, the industry status is equivalent to the domestic United States, but its market layout is obviously biased towards the high-end route. After entering the Chinese market in 2003, it has expanded rapidly and has now settled in nearly 1,000 offline stores, and the market performance is good.
 
Fuku IH rice cooker is more prominent in Japanese and Korean brands, all models are imported from South Korea, even if it is in the price range of 1000-2000 yuan, and Panasonic's products at the same price are basically produced by Chinese factories, and Tiger did not even launch IH rice cookers at this price. Panasonic focuses on multi-stage IH heating, so that the overall heating of rice grains is more uniform. Fucoo has added high-pressure control, and the flagship model priced at more than 6,000 yuan is equipped with a pressure of up to 200kPa, which only takes 13 minutes to cook, which is suitable for office workers with a fast pace of life. However, the high pressure and high temperature make the bottom of the rice cooked in the Fuku rice cooker slightly charred, and the color is not good, but it has little effect on the taste of the rice.
 
In addition to promoting IH rice cookers, Fukuo also took into account the traditional chassis heating rice cooker, a total of three models, except for the CR-0658FR produced in Qingdao's factory, the remaining two are imported from South Korea, the price is about 1200 yuan, given that the average market price of traditional rice cookers in China is about 250 yuan, Fukuo is obviously giving up the mass market. The selling point of the traditional rice cooker is the same as that of the IH rice cooker, and it is also equipped with a high-pressure control that raises the boiling point of water to 130°C, making it more efficient to cook rice than ordinary products on the market.
 
Fuku's Maifan stone liner was also all the rage, officially claiming an antibacterial effect, but did not provide convincing experimental data. If the 13-hour reservation time is relatively outdated compared with the mainstream 24-hour configuration in China, but it can basically meet daily needs, then, up to 48 hours of heat preservation time is obviously "excess quality", and long-term heat preservation will not only reduce the taste of rice, but also affect the nutritional value of rice.