The Japanese Kamado referred to in the article is related to Korean Gamasot [1][2], with one crucial difference. The Korean version has a heavy, close-fitting, holeless iron lid that helps maintain a higher-than-atmospheric pressure inside the cooking vessel.

Higher pressure = higher boiling point = higher cooking temperature = different taste.

Korean rice cookers modeled after the Gamasot are basically autoclaves. The good ones maintain a pressure of about 2 atm and a cooking temperature of 120C. Unpressurized rice cookers are more common in Japan, and Japanese people are more used to the texture of rice cooked at 100C. Your sushi probably won't taste right if you cook the rice at 120C.

[1] https://en.wikipedia.org/wiki/Kamado

[2] https://en.wikipedia.org/wiki/Gamasot

How would you describe the difference in taste?

It's subjective, but I'd say that rice cooked under pressure is more chewy and has a stronger flavor of its own. The higher temperature produces a more pronounced Maillard reaction, which not only increases flavor but also turns the rice slightly yellow as if it had been toasted. This is exactly what you want in a strongly flavored Korean dish like stone-bowl bibimbap.

Rice cooked without pressure comes out light and fluffy. This is more appropriate for sushi where you don't want the flavor of rice to overwhelm or collide with the subtle flavor of the other ingredients.

Good info! I didn’t know this :)