Due to its popularity, a special year-end price! Please consider purchasing if you are interested. Thank you very much. Zojirushi, Made in Japan, with peace of mind. Rice cooker equipped with pressure cooking function. NP-WA10 Prime White Please check the condition in the photos. It is working without any problems. Comes with a cooking DVD. ★ An E20 error appears once every few times. (After the rice is cooked) In our home, we unplug the power cord when this happens. We have been using it that way. (We did not use the keep-warm function.) ◆ When I asked Zojirushi's customer service about the "E20" error, they said it was an issue with the sensor board on the bottom of the rice cooker. It seems they are not accepting repairs because the parts are no longer available. There are some minor scratches from use. Please understand and accept that it is a used item. This is a high-end model using the "Kiwame Hagama" pot! Popular series... Kiwame-daki Rice cooking capacity... 5.5 cups Type... Pressure IH rice cooker Original price was about 130,000 yen. It was the highest-grade line of rice cookers at the time. As it is a high-end model, you can enjoy exquisitely cooked rice. Thank you very much. - "New Kiwame Hagama" with improved heat retention of the wings - "Kamado Heater" that envelops with high heat from the sides - About 60% increase in the sweetness component of rice "Umami Platinum Coat" - "My Home Cooking" menu for cooking to your preferred taste "Kamado Heater" that envelops with high heat from the sides One of the features of the "Kiwame Hagama" is the heater that adheres to the wings of the pot and heats it. By increasing the area to about 3 times that of the conventional NP-SC model, the heating from the sides has been strengthened by about 1.6 times. About 60% increase in the sweetness component of rice, about 10% increase in umami components "Umami Platinum Coat" The platinum (platinum) nanoparticles coated on the inside of the pot and the far-infrared effect increase the sweetness component (reducing sugar) of the rice by 60% and the umami component, amino acids, by 10%.