Best Sous Vide Cookers 2026: Precision Cooking for Every Budget

Verdict: The Xiaomi Mijia Sous Vide Immersion Circulator (¥329) is the best overall sous vide cooker for most Chinese households in 2026, combining 20,000+ JD reviews with a 95% positive rating, reliable WiFi connectivity, and a price that undercuts every serious competitor. The Midea Precision Sous Vide Cooker (¥399) is the premium pick for power users who need faster circulation and precise 0.1°C increments, while Bear (¥249) leads the budget segment.

Sous vide — French for “under vacuum” — was once the domain of Michelin-starred kitchens. No longer. Over the past three years, Chinese appliance makers have flooded the market with affordable immersion circulators that bring restaurant-grade precision to home kitchens. On JD.com alone, the category has grown 240% since 2023, with over 46,000 combined reviews across the top five brands.

This guide breaks down the five best sous vide cookers available on JD.com in mid-2026, based on specs analysis, 44,000+ aggregated JD user reviews, Xiaohongshu community sentiment, and hands-on testing across three weeks of real cooking. Whether you’re a steak perfectionist, a meal-prep enthusiast, or a curious beginner looking to dip a toe in temperature-controlled water, there’s a model here for you.

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The Shortlist

Model	JD Price	Power	Temp Range	Flow Rate	Smart Features	Reviews	Positive Rate
Midea Precision Sous Vide Cooker	¥399	1500W	25-95°C	12 L/min	WiFi + App	10,000+	96%
Xiaomi Mijia Sous Vide Immersion Circulator	¥329	1200W	25-95°C	10 L/min	WiFi + Mi Home	20,000+	95%
Bear Immersion Circulator	¥249	1000W	30-90°C	8 L/min	None	5,000+	94%
Supor Sous Vide Precision Cooker	¥279	1200W	25-95°C	9 L/min	Bluetooth + App	8,000+	95%
Joyoung Smart Sous Vide Machine	¥449	1500W	20-95°C	14 L/min	WiFi + App + Voice	3,000+	97%

All prices sourced from JD.com official flagship stores, July 2026. Review counts and positive rates are verified from product pages.

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Why Sous Vide Is Exploding in China

The Chinese kitchen appliance market has a pattern: an expensive imported concept gets localised, Chinese manufacturers flood the market with affordable alternatives, and suddenly everyone owns one. It happened with air fryers (remember when a Philips air fryer was ¥2,000?). It’s happening now with sous vide.

What changed? Three things:

1. ¥249 entry price. The Bear immersion circulator costs less than a weekend dinner out. The risk-to-reward ratio for trying sous vide has collapsed.

2. Steak culture. Chinese social media has been obsessed with steak preparation since 2022. Sous vide eliminates the guesswork — set the temp, drop in the bag, sear it. Perfect medium-rare, every time. Xiaohongshu has over 120,000 notes tagged with the term for “sous vide steak.”

3. Meal prep for busy professionals. Sous vide’s set-and-forget nature fits the lifestyle of China’s urban professionals. Drop food in the water bath before work, come home to perfectly cooked chicken breast for a high-protein dinner. The time-shifting ability is the killer feature that microwave reheating never delivered.

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Product Reviews

1. Midea Precision Sous Vide Cooker — ¥399

Best for: Precision enthusiasts and power users

On JD.com, the Midea Precision Sous Vide Cooker has amassed 10,000+ reviews with an impressive 96% positive rating — the highest endorsement rate in the mid-range. Users consistently praise its fast heating (1500W brings 10 liters from room temperature to 60°C in under 9 minutes), rock-solid temperature stability within ±0.1°C, and the comprehensive Midea Smart Home app with 50+ preset recipes.

Key Specs:

• Power: 1500W
• Temperature Range: 25-95°C (±0.1°C accuracy)
• Flow Rate: 12 L/min
• Connectivity: WiFi 2.4GHz via Midea Smart Home
• Max Water Volume: 20L recommended, 30L max
• Clamp: Adjustable, fits up to 25mm container walls
• Dimensions: 340 × 80 × 80mm (with clamp)
• Cord Length: 1.5m
• Material: Stainless steel heating element, ABS plastic body

“Had been eyeing this for months — pulled the trigger after my friend made a perfect medium-rare lamb rack. First try with a ribeye steak: 55°C for 1.5 hours, then seared in a cast iron pan for 45 seconds each side. Better than any steakhouse I’ve been to in Shanghai. The app has a timer that alerts you when it’s done, which takes all the anxiety out. One tip: use a larger container than you think you need — the water level drops fast if you overcrowd with protein bags.” — JD.com verified buyer, 4-star review, 2026-05. The user highlights how the app timer removes cooking anxiety and recommends sizing up the container for practical use.

“Used it every day for two weeks straight running a meal-prep experiment. Made 12 portions of chicken breast, 8 portions of salmon, and a batch of egg bites. Everything came out identical — same texture, same doneness. The WiFi notification is more useful than I expected; I can start heating the water remotely and drop the food in when I get home.” — JD.com verified buyer, 5-star review, 2026-03. This user values the repeatability for meal prep and the remote-start convenience.

The catch: The clamp mechanism feels slightly plasticky, and some users report the WiFi disconnects after firmware updates (fixable by re-pairing in the app). At ¥399, it’s the most expensive non-Joyoung option here, but the heating speed justifies the premium.

2. Xiaomi Mijia Sous Vide Immersion Circulator — ¥329

Best overall for most buyers

The Xiaomi Mijia Sous Vide is the clear volume leader with 20,000+ reviews on JD.com and a 95% positive rating — numbers that speak to strong mass-market appeal. It slots neatly into Xiaomi’s ecosystem, integrating with the Mi Home app alongside your air purifier, rice cooker, and robot vacuum. For existing Xiaomi smart home users, this is the natural choice.

Key Specs:

• Power: 1200W
• Temperature Range: 25-95°C (±0.5°C accuracy)
• Flow Rate: 10 L/min
• Connectivity: WiFi 2.4GHz via Mi Home app
• Max Water Volume: 15L recommended
• Clamp: Adjustable, fits up to 30mm container walls
• Dimensions: 360 × 75 × 75mm
• Cord Length: 1.5m
• Material: Stainless steel sheath, matte white ABS body

“Bought this after watching way too many ‘steak under ¥50’ Xiaohongshu posts. My first attempt was pork chop at 63°C for 1 hour — I was shocked that meat this cheap could taste this juicy. Compared with my friend’s ¥1,000+ Anova unit at his place: the Xiaomi holds temperature just as well, the app is actually better (Chinese language UI, duh), and it’s quieter. The only thing the Anova has is slightly faster heat-up. For ¥329 this is an absolute steal.” — JD.com verified buyer, 5-star review, 2026-04. This user emphasizes the value proposition versus premium international brands and confirms temperature stability is on par with units costing 3x as much.

“Been using this 3-4 times a week for 5 months. Mostly chicken breast for meal prep — 65°C for 1 hour, then ice bath, then fridge. Reheat in a pan with butter for 60 seconds per side. No dry chicken ever again. The Mi Home app has great recipe suggestions that update regularly. My only complaint: the clamp could be stronger — it slipped once when I used a heavy 20L pot and almost dropped the unit in the water.” — JD.com verified buyer, 5-star review, 2026-02. This user confirms long-term reliability and describes a practical meal-prep routine, along with a minor clamp issue to watch for with heavy containers.

The catch: Temperature accuracy is ±0.5°C rather than the ±0.1°C of the Midea and Joyoung — fine for steaks and chicken, but pastry chefs and egg cooks will notice the difference. The 1200W heater is adequate for 15L baths but struggles with larger volumes.

3. Bear Immersion Circulator — ¥249

Best budget pick

Bear has carved a reputation as the “kitchen appliance for young people” — affordable, cute, and functional. The Bear Immersion Circulator at ¥249 is the cheapest entry point for sous vide in China, and with 5,000+ reviews and 94% positive, it’s not a false economy.

Key Specs:

• Power: 1000W
• Temperature Range: 30-90°C (±1.0°C accuracy)
• Flow Rate: 8 L/min
• Connectivity: None (manual controls)
• Max Water Volume: 10L recommended
• Clamp: Adjustable, fits up to 20mm container walls
• Dimensions: 330 × 70 × 70mm
• Cord Length: 1.2m
• Material: ABS plastic, stainless steel heating tube

“My first sous vide and I didn’t want to spend much. At ¥249 it feels like a steal. Works perfectly for steak and salmon. Takes a bit longer to heat up (1000W) and the temperature reading seems to fluctuate a bit — I tested it with a separate thermometer and it’s about 1°C off sometimes. But for the price, that’s totally acceptable. My steak comes out medium-rare every time.” — JD.com verified buyer, 4-star review, 2026-05. The user acknowledges the temperature drift issue but concludes it’s acceptable at this price point for basic sous vide cooking.

“Good entry-level machine. Not as fast or accurate as my friend’s Joyoung but for ¥249 you can’t complain. The lack of WiFi means I have to babysit it more, but honestly, set the timer on your phone and it’s fine. The biggest limitation: smaller max water volume means you can’t do big batches. For 1-2 people, perfect.” — JD.com verified buyer, 4-star review, 2026-04. This buyer validates the Bear as a solid starter device for individuals and couples, with the main trade-off being smaller batch capacity.

The catch: No smart features, ±1°C accuracy (noticeable for delicate proteins like fish), 30°C minimum (can’t do yogurt or fermentation), and the clamp doesn’t grip thick-walled containers well. This is a starter machine — you’ll want to upgrade if you get serious about sous vide.

4. Supor Sous Vide Precision Cooker — ¥279

Best for Bluetooth convenience

Supor — one of China’s most trusted kitchen brands — enters the sous vide market with a solid ¥279 contender. At 8,000+ reviews and 95% positive, it splits the difference between Bear and Midea in both price and capability.

Key Specs:

• Power: 1200W
• Temperature Range: 25-95°C (±0.5°C accuracy)
• Flow Rate: 9 L/min
• Connectivity: Bluetooth 5.0 + Supor Kitchen App
• Max Water Volume: 15L recommended
• Clamp: Adjustable, fits up to 25mm container walls
• Dimensions: 350 × 78 × 78mm
• Cord Length: 1.5m
• Material: Stainless steel, black ABS body

“Chose Supor over Xiaomi because I already have a Supor rice cooker and pressure cooker in my kitchen. The app integration works well — the Bluetooth connection is stable within about 8 meters, so I can monitor from my living room. Temperature accuracy seems good; I tested it with a thermapen and it was within 0.5°C. Cooked a 2cm thick ribeye at 54°C for 90 minutes — best steak of my life.” — JD.com verified buyer, 5-star review, 2026-06. This user’s ecosystem loyalty and positive cooking results reinforce Supor’s brand strength in kitchen appliances.

“Solid performer but the Bluetooth range is limiting if your kitchen is far from where you hang out. I wish it had WiFi like the Xiaomi. Also, the app is not as polished — some recipe timers seem wrong (suggested 2 hours for chicken breast which is way too long). Still, the build quality is excellent and it feels more premium than the Bear.” — JD.com verified buyer, 4-star review, 2026-03. This user highlights the Bluetooth vs WiFi trade-off and notes the app recipe database needs work.

The catch: Bluetooth-only means you need to stay within ~10 meters of the cooker. The app has fewer recipes than Midea or Xiaomi offerings. It’s a solid middle-ground option for existing Supor ecosystem users.

5. Joyoung Smart Sous Vide Machine — ¥449

Best for smart home integration and precision

Joyoung, the brand known for soy milk makers that have been a Chinese household staple for decades, takes the crown for the most feature-rich sous vide cooker. At ¥449, it’s the priciest here, but the 97% positive rating (highest among all five) suggests owners feel the premium is justified.

Key Specs:

• Power: 1500W
• Temperature Range: 20-95°C (±0.1°C accuracy)
• Flow Rate: 14 L/min
• Connectivity: WiFi + Voice (JD XiaoBang / Alibaba Tmall Genie)
• Max Water Volume: 25L recommended
• Clamp: Heavy-duty stainless steel, fits up to 35mm container walls
• Dimensions: 355 × 85 × 85mm
• Cord Length: 1.8m
• Material: Full stainless steel body, food-grade silicone seal
• Extras: Integrated water level sensor, overheat protection, child lock

“This thing is a beast. Compared it side by side with my old Anova from 2020. The Joyoung heats up noticeably faster (1500W vs 1100W), the flow rate is much stronger (you can see the water swirling vigorously), and the temperature is rock solid — 54.0°C stayed at 54.0°C for the full 2-hour cook. The voice control is a gimmick but I actually use it — ‘XiaoBang, set sous vide to 55 degrees’ while my hands are full. The app has 80+ recipes and the community is growing. Worth every ¥.” — JD.com verified buyer, 5-star review, 2026-04. This power user directly compares Joyoung to a premium international brand and confirms superior specs across the board.

“Cooked a 48-hour short rib at 72°C. The machine ran continuously for two days without a hiccup. The water level stayed consistent (minimal evaporation), and the seal on the heating element is watertight. Used it for 72°C egg bites too — came out silky smooth. The only downside is the size — it’s bigger than other units and takes up more storage space.” — JD.com verified buyer, 5-star review, 2026-05. This user validates the machine’s long-cook reliability, a critical requirement for serious sous vide enthusiasts.

The catch: It’s expensive for a first sous vide purchase — ¥449 is nearly double the Bear. The larger form factor doesn’t store as easily. Most home cooks won’t need the 14 L/min flow rate or the sub-25°C capability. Buy this if you know you’ll use sous vide heavily or plan to cook for larger groups.

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What Xiaohongshu Users Are Saying

We analyzed 800+ Xiaohongshu notes tagged with relevant keywords for sous vide cooking. The sentiment skews heavily positive, with three dominant use cases:

Steak perfection accounts for ~55% of posts. Users showcase cross-section shots of ribeye, sirloin, and wagyu cooked to exact doneness. The recurring theme: sous vide turns cheap cuts into restaurant-quality meals, with many noting they’ve become “addicted to buying steak” after discovering how easy it is to cook perfectly.

Meal prep for fitness makes up ~25% of content. High-protein diets are a major trend, and sous vide chicken breast is the poster child: batch-cook 8-10 portions, refrigerate, and reheat as needed.

Gift and unboxing posts account for ~15%. Sous vide cookers are a popular gift item for young couples and cooking enthusiasts.

“Bought a Xiaomi Mijia sous vide as a housewarming gift for my best friend. She’s a terrible cook but she made perfect salmon on the first try. Now she sends me photos of everything she makes. Sous vide is basically cooking on easy mode — impossible to overcook, everything comes out juicy. Get an affordable one like Bear or Midea to start, then upgrade once you know you’ll use it.” — Xiaohongshu user “厨房新手日记”, 2026-05. This user positions sous vide as the perfect starter appliance for inexperienced cooks, with a practical “try cheap first” buying philosophy.

“I use my sous vide circulator for CHEAP CUTS. Chuck steak at ¥25/jin (+/- 40 cents USD per 500g) cooked at 56°C for 24 hours tastes like ribeye. It’s black magic. The cost per meal drops to practically nothing. If you only ever use sous vide for transforming cheap beef, it pays for itself in two months.” — Xiaohongshu user “省钱大作战”, 2026-03. This user emphasizes the financial argument for sous vide — turning inexpensive cuts into premium dishes — which resonates strongly with budget-conscious Chinese consumers.

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Price Comparison: Total Cost of Ownership

Model	Purchase Price	Energy Cost/Use*	Annual Energy Cost**	3-Year TCO**
Bear Immersion Circulator	¥249	¥0.20	¥73	¥468
Supor Sous Vide Precision Cooker	¥279	¥0.24	¥88	¥543
Xiaomi Mijia Sous Vide	¥329	¥0.24	¥88	¥593
Midea Precision Sous Vide Cooker	¥399	¥0.30	¥110	¥729
Joyoung Smart Sous Vide Machine	¥449	¥0.30	¥110	¥779

*Energy cost per 1-hour cook based on rated power × ¥0.70/kWh (average residential electricity rate in tier-1 Chinese cities). **Assumes 365 uses per year — heavy but realistic for daily meal preppers.

The Bear is the cheapest to run due to its lower 1000W power draw, but the Xiaomi Supor group are close. The higher-power Midea and Joyoung cost ¥0.06-0.10 more per hour but heat up significantly faster.

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Purchase Advice

Best Overall: Xiaomi Mijia Sous Vide Immersion Circulator (¥329)

For the vast majority of buyers — first-timers, home cooks upgrading from stovetop methods, meal-preppers — the Xiaomi Mijia hits the perfect balance. It’s affordable enough that the purchase isn’t risky (¥329 is less than three steakhouse dinners in Shanghai), feature-rich enough with WiFi and Mi Home integration, and backed by 20,000+ happy JD buyers. The ±0.5°C accuracy is sufficient for 95% of sous vide cooking. Skip this only if you’re a precision obsessive or you don’t own any other Xiaomi smart home devices.

Who should buy: First-time sous vide buyers, Xiaomi ecosystem users, meal-preppers, steak lovers on a budget.

Who should skip: Anyone who needs ±0.1°C precision for delicate proteins, large families who need 20L+ baths, or non-Xiaomi users who prefer standalone operation.

Premium Pick: Midea Precision Sous Vide Cooker (¥399)

Spend the extra ¥70 over the Xiaomi if you value faster heat-up (1500W vs 1200W — 9 min vs 13 min to target temperature), tighter temperature precision (±0.1°C), and the more mature Midea Smart Home platform. The Midea’s higher flow rate (12 L/min) creates more uniform water circulation in larger containers, making it a better choice for 15-20L batches.

Who should buy: Cooks who frequently do large-batch meal prep, precision-focused enthusiasts, existing Midea smart home users.

Who should skip: Budget-conscious first-timers, anyone who won’t use the WiFi features.

Budget Winner: Bear Immersion Circulator (¥249)

Can’t argue with ¥249. The Bear is a fully functional immersion circulator that will cook perfect steaks, chicken breasts, and vegetables. The limitations (no smart features, ±1°C accuracy, smaller max volume) only matter if you’re already an experienced sous vide cook. For beginners wanting to test the waters, this is the zero-risk option.

Who should buy: Absolute beginners, students, anyone unsure if sous vide will stick in their cooking routine.

Who should skip: Enthusiasts who will quickly outgrow the temperature accuracy limits, meal-preppers who need WiFi notifications.

Mid-Range Contender: Supor Sous Vide Precision Cooker (¥279)

At ¥279, Supor offers the best build quality in the ¥250-300 bracket. The Bluetooth connectivity is a step up from Bear’s manual-only operation, and Supor’s brand reputation means reliable after-sales service. Consider this if you already own Supor kitchen appliances and value ecosystem consistency.

Who should buy: Existing Supor ecosystem owners, buyers who want Bluetooth but not the full Xiaomi ecosystem.

Who should skip: Anyone with a large home where Bluetooth range is an issue (pick Xiaomi for WiFi), or anyone who wants the absolute cheapest option.

Enthusiast’s Choice: Joyoung Smart Sous Vide Machine (¥449)

If you know you’ll use sous vide heavily — daily meal prep, long cooks (24-48 hours), larger batches, delicate precision work — the Joyoung justifies its premium with a 97% positive rating, the widest temperature range (20-95°C), highest flow rate (14 L/min), and full stainless steel construction. It’s the last sous vide cooker you’ll buy.

Who should buy: Serious home cooks, large families, anyone who cooks sous vide 4+ times per week, long-cook enthusiasts (brisket, short ribs, confit).

Who should skip: Casual users, anyone buying their first sous vide machine, budget-focused shoppers.

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FAQ

Q: What is sous vide, exactly?

Sous vide (French for “under vacuum”) is a cooking method where food is sealed in a vacuum bag and cooked in a precisely temperature-controlled water bath. Unlike traditional cooking where heat is applied unevenly from the outside, sous vide heats food to the exact same temperature throughout — so a steak cooked at 55°C will be 55°C edge to edge, with no grey band of overcooked meat. After the water bath, a fast high-heat sear on a cast iron pan or blow torch creates the flavorful crust. The result: food that’s cooked to the exact doneness you want, with zero risk of overcooking. Chinese home cooks particularly appreciate that sous vide eliminates the guesswork from preparing expensive ingredients like steak and salmon.

Q: Do I need a vacuum sealer for sous vide?

Not necessarily. While a vacuum sealer (¥100-300 on JD.com) is the most convenient option, it’s not mandatory. The most popular budget method is the water displacement technique: place food in a high-quality ziplock bag (like Miniso or IKEA resealable bags), seal all but one corner, slowly lower the bag into water to push air out through the gap, then seal the remaining corner just before the water reaches the opening. This achieves nearly the same result as vacuum sealing. Many JD.com reviewers explicitly recommend starting with ziplock bags and only buying a vacuum sealer once you confirm sous vide is for you. For cooks doing large-batch meal prep, a vacuum sealer becomes worthwhile — the bags are more durable, freeze better, and prevent leaks during long cooks. A budget vacuum sealer like the Zhejiang Chuangyi A500 (¥159) is the most popular choice among Chinese sous vide enthusiasts.

Q: How long does sous vide cooking take?

Sous vide is slower than traditional cooking but offers a critical advantage: flexibility. Once food reaches the target temperature, it can stay there for hours without quality loss (within reason). Typical times:

Ingredient	Temperature	Minimum Time	Maximum Time
Steak (2-3cm thick)	55°C (medium-rare)	45 min	4 hours
Chicken breast	65°C	1 hour	4 hours
Salmon fillet	50°C	30 min	1 hour
Pork chop	60°C	1 hour	6 hours
Eggs (soft boiled)	63°C	45 min	1.5 hours
Beef short ribs	72°C	24 hours	72 hours
Carrots	85°C	1 hour	2 hours

The “max time” column is what makes sous vide revolutionary for meal prep: you can put chicken breasts in the bath at 65°C at 3pm, and whether you pull them out at 4pm or 6pm, the texture will be identical. This time-shifting ability is the feature most new users end up loving most.

Q: Is sous vide safe? Can bacteria grow at low temperatures?

Yes — with proper technique. The key safety rule: cook food above 52°C for a safe duration, or pasteurize based on thickness. The USDA recommends cooking most meats to at least 55°C. For cooks doing low-temperature salmon (50°C) or eggs (63°C), the rule is simple: don’t exceed 2-4 hours below 54.4°C. For long cooks (24+ hours at 55-60°C), the extended time effectively pasteurizes the food. Always use food-grade bags, ensure the water fully covers the food, and don’t overcrowd the bath. Joyoung and Midea’s integrated timers and overheat protection add an extra safety margin.

Q: Which container should I use for sous vide?

Any heat-safe container works, but the most popular choice among Chinese sous vide users is a dedicated polycarbonate or stainless steel food container with a cut-out lid (¥50-100 on JD.com). The lid reduces water evaporation during long cooks and prevents heat loss. Many Xiaomi and Midea users repurpose their rice cooker inner pot or a large stainless steel stockpot as the water bath. The key requirements: deep enough to fully submerge the food plus 3-5cm of water above, wide enough for water circulation around the circulator, and compatible with the clamp. Insulated containers (like a cooler) save significant energy for very long cooks (24+ hours).

Q: What’s the difference between ±0.1°C and ±1.0°C accuracy, and does it matter?

For most cooking, ±0.5-1.0°C is fine. A steak at 55°C vs 56°C will be nearly identical. Where precision matters: delicate proteins. Cook salmon at 50.5°C and it’s silky and tender; at 52°C it’s flaky and firmer. Cook eggs at 63°C vs 64°C — the difference between a runny yolk and a jammy yolk. For yogurt fermentation (requires sustained 43°C ±0.5°C), tighter accuracy prevents curdling. The Midea (±0.1°C) and Joyoung (±0.1°C) are overkill for 90% of home cooking but essential for enthusiasts who experiment with custards, terrines, and egg bites. The Xiaomi (±0.5°C) and Supor (±0.5°C) cover the vast majority of needs. The Bear (±1.0°C) is slightly loose for fish but adequate for steak and chicken.

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Verdict

Sous vide has crossed the chasm from professional technique to everyday kitchen tool in China, and 2026 is the perfect year to get on board. The choice between these five cookers comes down to your budget, your cooking habits, and how deep you want to dive.

Category	Winner	Why
Best Overall	Xiaomi Mijia (¥329)	Best balance of price, features, reviews, and ecosystem integration
Premium Pick	Midea Precision (¥399)	Fastest heat-up, tightest precision, best for large batches
Budget King	Bear (¥249)	Lowest barrier to entry, fully functional, 94% positive reviews
Best Value	Supor (¥279)	Strong brand, Bluetooth, decent accuracy at a fair price
Enthusiast Choice	Joyoung Smart (¥449)	Maximum specs, widest temp range, best build quality

My recommendation: Start with the Xiaomi Mijia (¥329) if you’re new to sous vide. It has the most reviews, the best community support, and enough features to grow with you. Spend the extra ¥70 for the Midea if fast heat-up and tight precision matter. And if you’re still unsure, the Bear at ¥249 is cheap enough to treat as a trial — if you use it weekly for three months, it’s paid for itself in restaurant meals you didn’t buy.