The 土鍋ご泡火炊き brings out the sweetness, flavor, and elasticity of rice.

The delicious taste is made possible by the donabe.
It’s equipped with three advanced features that take advantage of the characteristics of donabe.

1. High heat to bring out the sweetness

As is the case when cooking in an oven, more of the flavor and sweetness of rice can be brought out by continuously heating the rice without worrying about the water boiling over.

In the nonstop heating mechanism, airflow from our proprietary Spring & Shine Pump that is built into the main body suppresses the tendency of the contents of the inner pot to boil over due to high heating power, and the temperature inside the inner pot can be maintained at about 105 degrees (1.20 atm) for a long time. The maximum heating time can be extended to the ideal time.

The inner pot is an authentic ceramic inner pot made from real clay that retains a lot of heat. The far-infrared ceramic inner pot plate built into the bottom of the main body conducts heat to the authentic donabe, achieving high heat application only possible with donabe.The longer duration of high degree of heat accelerates the gelatinization of rice to maximize its rich sweetness and flavor.

2. The far-red effect brings out the flavor

Radiant heat from the far-infrared effect, which is approximately four times* greater than that of a metal pot, slowly brings out the flavor as a result of the high heat.

*Based on a comparison of the inner pots between JPL-H10N and our conventional JKT-P100 (2022 model). This is a comparison of the amounts of on-peak far-infrared radiation energy between the authentic donabe and the metal pot when the temperatures of the inside bottoms of the pots are 230℃ and 110℃, respectively (presumed temperatures for cooking rice). JPL-H10N: 397.6 Wm-2 μm-1 , JKT-P100 (2022 model): -2 μm-1(based on company research)

3. Gentle bubbling that produces springiness

The large amount of fine, consistent 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, which is responsible for the flavor, and produces a springy texture in the rice. The end result is a pot of springy rice with a lustrous surface.

Create authentic flavors in an authentic donabe

The ceramic inner pot that Tiger takes pride in was made in Yokkaichi, Mie Prefecture, after a rigorous inspection process. Heat is transferred thoroughly from the IH to the entire ceramic inner pot.

Quality from clay

The clay is carefully selected to ensure consistent quality and is carefully blended while paying attention to temperature and humidity. This enhances the quality while retaining the charm of the natural material.

Hands, eyes, and ears on the clay

Authentic donabe that have undergone unglazed firing are checked even by sound so as not to miss the slightest flaw or hidden defect inside. Inspections cover dozens of areas, including dimensions, weight, and appearance.

Understanding the clay, controlling the heat

Authentic donabe that have been shaped go through the drying and firing processes. In the kilns, firing temperatures are strictly controlled to prevent unevenness in temperature between two donabe or between parts of the same donabe.

Harnessing the warmth of the soil

A highly efficient heating element is applied from the bottom to the sides of the authentic donabe. This ensures that the heat from the IH is transferred throughout the authentic donabe.

The six-layer surface fluorine coatingthat catches the extreme heat of the authentic donabe, including the hard fluorine coating of the inner pot

The temperature rises during the process to keep the water boiling to enhance the bubbling effect, and the six-layer surface fluorine coating and base material of the ceramic inner pot each function to boost the heat retention performance and high-heat boiling to bring out the stickiness and sweetness of the rice.

For your peace of mind just in case the product is damaged!Two types of warranties to protect the inner pot (authentic donabe).

*Based on a comparison of the bending strength of the base material of the ceramic inner pot (research conducted by Tiger). Authentic ceramic inner pot (JPL-H10N): 70 to 80 MPa; conventional Banko clay pot for gas heating: 20 to 40 MPa

Small Amount Cooking function that allows delicious rice to be cooked even in small amounts

Small amounts of rice are thought to be difficult to cook successfully using normal heating, but the Small-Portion Umabi-Daki setting, which is derived from our flagship kamado pressure IH rice cooker model, the Ichigo Ryotei-Daki, has made it possible to cook a small amount of rice with delicious flavor. This is our solution for those who want to enjoy tasty rice that has been freshly cooked just for that occasion. Small portions of 0.5 to 2 go may be cooked with delicious results.

Three levels for cooking different textures (White Rice)

The consistency of the cooked white rice can be selected from three levels: grainy, standard, and springy.
For example, if the rice is for fried rice or curry, it should be cooked using the “grainy” setting.
If you are making bento boxes or rice balls, or if you are using the rice to accompany Japanese side dishes, you should use the “springy” setting.
You can choose the cooking style that best suits your taste and the type of cuisine.

Cook a healthy variety of good-tasting rice easily

“Brown Rice” setting

This setting produces plump, delicious brown rice, which is usually difficult to cook with the right amount of water and heat. Brown rice is a good source of vitamin B1 and other nutrients.

“Mixed Grains” setting

This setting produces plump, delicious rice with mixed grains, which is usually difficult to cook in consideration of the right amount of water absorbed. You can easily take in abundant nutrients such as vitamins, minerals, and dietary fiber.

“Barley Rice” setting

The Barley Rice settings specialized for cooking white rice with barley rich in soluble fiber are provided. The rice cooking programs tailored to the characteristics of two types of barley allows its characteristic odor to be suppressed and delicious taste to be delivered so that you can eat barley rice every day.