The high heat of a donabe
220°C high heat and adjustable double pressure bring out the flavor and sweetness of the rice
The authentic donabe inner pot is made of real earthenware and has high heat retention properties. Transmits high heat to the rice at a maximum temperature of approximately 220°C*.
* The temperature of the outside of the bottom of the pot (based on our own research)

A far-infrared large kamado that heats the entire pot effectively
Tiger’s original kamado, which covers the authentic donabe, has been enlarged.
It has a double heating structure with the authentic donabe and a far-infrared large kamado.

Far-infrared effect from the donabe
The far-infrared effect is about 2.5 times* more effective than that of metal pots.

It slowly heats each grain of rice to the core with the radiant heat from the far-infrared effect of the donabe.

※ Based on a comparison between the JPJ-G060 and conventional products made by Tiger. Temperature taken from the inside of the bottom of the pot.
This is a comparison of the amount of far-infrared radiation energy at peak temperatures for a donabe at 200°C and a metal pot at 110°C (presumed temperatures for cooking rice).

A donabe that produces gentle bubbling
The large amount of fine bubbles only produced by donabe surround the rice and protect the surface, so the grains are less likely to be damaged by bumping into each other. This traps the starch and produces a springy texture in the rice. The end result is a pot of springy rice with a lustrous surface.
In addition, the bottom of the donabe has a four-ring rippled bottom to further enhance bubbling.

With the adjustable double pressure, each grain of rice can be fluffy and springy
A pressure of 1.25 atm is applied during cooking to produce glutinous and springy rice.
After cooking, the pressure is reduced to 1.05 atm, and high-temperature steaming is used to cook the rice grains and produce firm rice with minimal sticking.

Rice can be cooked in amounts as little as a single bowl (0.5 cup), making it easy for you to enjoy the delicious taste of rice cooked in a donabe.

This function is available for the White Rice and Takikomi settings. You can enjoy the aromatic scorched rice only possible in donabe.

* The type of rice and the amount of water used may affect the way the rice is cooked.
Due to the nature of donabe pressure induction cookers, scorched rice may form even when the heat setting is low.

We provide a 3-year warranty against cracks and peeled fluorine coating in the inner pot.
The new development of a fluorine coating has enabled the temperature to rise during the boil maintenance process to enhance bubbling and further bring out the stickiness and sweetness of the rice.

The inner pot is made of Yokkaichi Banko ware, a traditional craft of Yokkaichi City, Mie Prefecture, known as the home of pottery, and is over twice as strong* as ordinary donabe.

*Based on a comparison of bending strength of the donabe (based on our own research)
Authentic donabe 70–80 Pa
Conventional Banko ware donabe for gas heating 20–40 MPa

This product features a glazed inner lid that has a hydrophilic effect. By applying a thin film that is resistant to the formation of droplets, water quickly evaporates when heated, removing unwanted moisture.
When keeping the rice warm, the inner lid is covered with a film of moisture to prevent the rice from drying and to keep it moist and warm. Droplets do not form easily, so your rice is protected from dripping water.
A room temperature sensor is also installed to control the temperature according to the room temperature, thereby preventing the rice from drying out or producing unpleasant smells when kept warm.

The Barley Rice Oshimugi setting
A two-stage water absorption process is used for white rice and barley.
The Barley Rice Mochimugi setting
Water is absorbed well and cooked at high temperature to suppress odors.

Boiled Barley (Oshimugi/Mochimugi) settings

The Boiled Barley (Oshimugi/Mochimugi) setting allows you to easily cook boiled barley by simply adding water. Boiled barley can be used in various dishes such as salads and soups, so you can easily incorporate barley into your diet.

The device’s short form allows it to fit neatly into a pull-out kitchen rack.
It can be also blend in with your interior decor.

* Keep away from walls and furniture when in use, as steam and heat can cause damage, discoloration, and deformation.
When using kitchen storage cabinets (sliding drawers), please take the following precautions.
Provide sufficient space above the steam holes.
Prevent steam from accumulating inside.
Keep steam away from the operation panel and the plug.
Sliding drawers should be pulled out to prevent steam from coming into contact with them.
Check the load capacity of the drawer on which it is placed before use.

Simple, large LCD screen
The clear, large screen, white backlit LCD makes text clearly visible, and the easy-to-operate key layout makes daily use stress-free.

(1) Inner pot
(2) Inner lid (removable)
(3) Steam cap

The parts are easy to remove, so cleanup is always a breeze.

Scraps of starch can be peeled off the surface easily.

The pot is cleaned under pressure at high temperature for a short time to remove any undesirable odors, enabling a pleasant experience even after the Takikomi setting has been selected.