Rice Cookers

Rice Cookers*

Wishing to deliver good flavors of freshly cooked rice every day

*Some products may not be available in your country

Wishing to deliver good flavors of freshly cooked rice every day

Striving to control temperature for 100 years

Temperature is the most important factor in cooking rice. Tiger Corporation has been striving to control the temperature based on its thermal control technology for as long as 100 years since its foundation. Questions were: How can we provide tasty cooked rice for everyone? What is tasty cooked rice that makes everyone happy like? The answer to those questions that Tiger Corporation reached after years of research with passion and techniques is “cooked rice served at a fancy Japanese-style restaurant.”

Tiger’s aim was to cook rice so it is as tasty as rice served at a fancy Japanese-style restaurant

The leading player in a Japanese-style meal is white rice. To cook white rice that is served as an important dish, many fancy Japanese-style restaurants use a clay pot. 土鍋ご泡火炊き andご泡火炊き rice cookers are products developed based on our wish to allow many people to enjoy the good flavors of rice cooked in a clay pot and served at fancy Japanese-style restaurants even at home. Each grain of rice is enfolded by fine bubbles so that the rice can be cooked evenly and made fluffy. The cooked rice grains are shiny and firm outside and plump and soft inside. They have a structure very similar to that of shiny, fresh salmon caviar.

High heat and gentle bubbling are true values of cooking in a clay pot.

Fine bubbles caused by high heat enfold rice grains to make them dance so that the grains aren’t damaged easily and are kept springy. The rice cooker can cook fluffy and sweet rice while bringing out the good flavors of the rice using the radiant heat specific to the ceramic inner pot. Enjoy happiness of eating tasty rice every day.

Technology 1

The thermal control technology that Tiger Corporation has been refining since its foundation is used to bring out the original sweetness and moderate stickiness of rice

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Technology 1

The thermal control technology that Tiger Corporation has been refining since its foundation is used to bring out the original sweetness and moderate stickiness of rice

Cooking program for “cooking tasty rice”
developed over 50 years

Making full use of the thermal control technology enabled only by Tiger Corporation that has been making sincere efforts to bring out the good flavors of rice, the company developed this cooking program with its deep knowledge about the nature of rice. The cooking program allows the rice cooker to control heat finely and cook delicious rice with the ideal cooking technique.

Maximizing sweetness of rice by high heat
produced in the ceramic inner pot

In the ceramic inner pot with the ceramic coating, rice is cooked with a cooking technique making use of its excellent heat storage performance and high heat.
High heat is maintained to accelerate the gelatinization of the rice so that the sweetness can be brought out to the maximum.

Conceptual image: A = heat and steam, B = outside air, and C = moisture control pump for firmness and shine

Two ingenious techniques with the focus on steaming,
to bring out sweetness and firmness

Technologies continue to evolve. The multi-level pressure mechanism works to gently and gradually change the temperature inside the inner pot to bring out the sweetness of the rice cooked. The moisture control pump specifically adopted to keep the firmness and shine of rice grains releases excess heat and steam in stages to increase the firmness and springiness of the cooked rice.

Technology 2

Ideal bubbles that can be produced only in ceramic inner pots gently keep the firmness and shine of rice grains

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Technology 2

Ideal bubbles that can be produced only in ceramic inner pot gently keep firmness and shine of rice grains

Rice is cooked gently with numerous fine bubbles
produced in the ceramic inner pot

Numerous fine uniform bubbles that can be produced only in the ceramic inner pot enfold the rice grains to protect their surfaces, which prevents the rice grains from hitting and damaging each other, and to lock in starch, the umami component of rice. The cooked rice grains will have shiny surfaces and a springy texture.

Uneven bottom surface to reproduce bubbling
as if rice was cooked in a clay pot

A new surface shape to enhance bubbling is used.
The bottom surface of the pot is provided with about 6,500 fine projections to enhance bubbling.
This allows each grain of rice to be enfolded by fine bubbles to cook fluffy plump rice as if the rice was cooked in a clay pot.

Conceptual image: A = Authentic Donabe and B = metal inner pot

Cooks rice without damaging each grain
to keep its springy texture

Rice is cooked with bubbles, preventing the rice grains from being damaged. This allows their springy texture to be kept and each grain of the rice to be fully coated with heat.

Technology 3

Thanks to the high far-infrared radiation effect that can be produced only with clay, rice is heated to the core so that good flavors can condense into the cooked rice

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Technology 3

Thanks to the high far-infrared radiation effect that can be produced only with clay, rice is heated to the core so that good flavors can condense into the cooked rice

Authentic Donabe with excellent heat storage performance and far-infrared radiation effect

Ceramic inner pots help accelerate the gelatinization of rice to bring out its sweetness and stickiness thanks to the high far-infrared radiation effect and heat storage performance. Tiger Corporation pays special attention to the good flavors of cooked rice and has been using ceramic inner pots for its flagship models since 2016.

Bringing out delicious taste comparing favorably with
hat of rice cooked in a clay pot

Tiger Corporation developed a technique to coat ceramic powder on metal inner pots and thereby successfully increased the heat storage performance and far-infrared radiation effect of the pots. The ceramic coating helps accelerate the gelatinization of rice, bringing out a delicious taste comparing favorably with that of rice cooked in a clay pot.

The secret of delicious taste of rice cooked in a clay pot is
radiant heat of far-infrared rays

The far-infrared radiation effect of ceramic inner pots is about four times that of metal inner pots. Thanks to the high far-infrared radiation effect, each grain of rice can be heated thoroughly to the core to evenly cook fluffy and tasty rice.