土鍋ご泡hou火bi炊き JRX-T series Menu

Ideal cooking techniques only possible in a ceramic inner pot

土鍋ご泡hou火bi炊き

Our goal was a rice cooker that can cook rice as tasty as that served at a top ryotei restaurant.

The rice cooker brings out the sweetness
of each grain of rice with extremely high heat
and springiness of the rice with gentle bubbles.

Tiger’s 土鍋ご泡火炊き rice cooker is
on a higher level.

“Heat”
Cooking with high heat

Approx. 300℃*1,
the highest temperature in the history of Tiger Corporation.
Sweetness of each grain of rice is brought out with the extremely high heat.

The highest temperature of approx. 300℃*1. The 300℃ double-layer IH structure*1 to increase the performance of the ceramic inner pot The highest temperature of approx. 300℃*1. The 300℃ double-layer IH structure*1 to increase the performance of the ceramic inner pot

Conceptual image

The highest temperature of approx. 300℃*1.
The 300℃ double-layer IH structure to
increase the performance of the ceramic inner pot

The rice cooker has the industry’s first new 300℃ double-layer IH structure*1 . (JRX-T060 has the 250ºC double-layer IH structure*1.) The double-layer IH and seamless structures help to increase the heating power.
These structures distribute heat evenly to the entire ceramic inner pot, causing intense but gentle heat convection, so that heat is transmitted to each grain of rice efficiently and thoroughly.

*1 These structures distribute heat evenly to the entire ceramic inner pot, causing intense but gentle heat convection, so that heat is transmitted to each grain of rice efficiently and thoroughly. When using JRX-T060 to cook 2 go of rice at approx. 250ºC in the White Rice setting in the Grainy mode with the heat set to High. Temperature at the outer bottom of the inner pot. (Based on our research)

A new IH structure that draws out the potential of the ceramic inner pots[ Seamless structure ]

Unlike the IT structure with isolated coils of a conventional Tiger product, this rice cooker has a structure with closer-spaced coils so that heat is distributed evenly to the entire inner pot for higher heat efficiency.
IH of a conventional Tiger product IH of a conventional Tiger product
300℃ double-layer IH structure*1 (JRX-T100) Conceptual image 300℃ double-layer IH structure*1 (JRX-T100) Conceptual image
Taking advantage of the characteristics of the ceramic inner pot, where heat is transmitted slowly
Creating a temperature difference between the upper and lower parts by applying a large amount of heat from the bottom of the pot
Intense but gentle heat convection
from the bottom to the top of the pot

Conceptual image

The far-infrared radiation effect is approx. four times*2.
The far-infrared radiation effect of the ceramic inner pot to bring out the flavor of rice

The radiant heat given thanks to the far-infrared effect produced by the ceramic inner pot slowly heats each grain of rice to the core.

*2　Based on a comparison of the inner pots between JRX-T100 and the conventional Tiger product JKT-P100 (2022 model). 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 an authentic donabe at 230℃ and a metal pot at 110℃ (presumed temperatures for cooking rice). JRX-T100: 397.6 Wm-2 μm-1 JKT-P100 97.7Wm-2 μm-1, JKT-P100: 97.7 Wm-2 µm-1 (based on our research)

About three times based on a comparison of the inner pots between JRX-T060 and the conventional Tiger product JPD-A060 (2020 model). This is a comparison of the amounts of on-peak far-infrared radiation energy between the ceramic inner pot and the metal pot when the temperatures of the inside bottoms of the pots are 200℃ and 110℃, respectively (presumed temperatures for cooking rice). JRX-T060 292.8Wm-2 μm-1 JPD-A060 97.7Wm-2 μm-1

“Bubbles”
Gentle bubbles only possible with the ceramic inner pot

Fine and gentle bubbles that can be produced only
in the ceramic inner pot enfold the rice grains during cooking
to bring out the springiness of the rice.

Conceptual image

It is difficult to get the surface
of the rice even with strong convection
because fine bubbles poke the rice.

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.
A large amount of fine, consistent “bubbles”
produced thanks to high heat surround the rice grains
and protect the surfaces, so the grains are less likely
to be damaged and the flavor is not lost.

Bubbles cover the rice grains to protect the surfaces
Starch rich in sweet flavor is trapped

The rice grains are easily damaged because they bump into each other
Starch comes out, resulting in less of the sweet flavor

Bubbles cover the rice grains to protect the surfaces
Starch rich in sweet flavor is trapped

The rice grains are easily damaged because they bump into each other
Starch comes out, resulting in less of the sweet flavor

The nonstop heating mechanism to prevent the water
from boiling over with the Spring & Shine Pump

Through Tiger’s proprietary Spring & Shine Pump, the rice cooker takes outside air into the inner pot to keep preventing the liquid in the pot from boiling over while maintaining high heat.

“Clay”
High heat-storage performance of the authentic donabe
that helps bring out the sweetness and flavor of rice

Tiger’s authentic donabe is made in Yokkaichi City,
Mie Prefecture known as the home of Banko ware.
The authentic donabe is a ceramic inner pot of the high quality that is completed after passing strict inspections and undergoing a drying and firing process.

Three features

Rippled bottom

“Corrugated bottom with circular ripple pattern”

to produce ideal boiling bubbles

The circular ripple pattern on the bottom surface helps produce fine
and consistent bubbles like those produced in cooking rice in a clay pot.
Far-infrared ceramic inner pot plate

Tiger’s proprietary “far-infrared ceramic inner pot plate”
that stores high heat possible with IH

and transmits it to the authentic donabe

The far-infrared ceramic inner pot plate made from real clay is built into the inner bottom of the main body
that comes into contact with the authentic donabe
to catch and store the high heat.
Inner pot fluorine coating Inner pot fluorine coating

The six-layer surface coating that endures the extremely high heat
of the authentic donabe, including the

“hard fluorine coating of the inner pot”

Temperature rises in the process for maintaining boiling to enhance bubbling,
and the six-layer surface fluorine coating and the base material of the ceramic inner pot play their roles to enhance the heat storage performance
and boiling by high heat so that the stickiness and sweetness of the rice can be brought out.
The ultimate in dimensional accuracy.
The strength to withstand the temperature rise of the heating element.
Through repeated trial and error, the impossible becomes possible.

Quality from clay

The well-selected types of clay are blended at a controlled temperature and humidity. This enhances the quality of the pot while maintaining the charm of the natural materials.

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 – Triple grilled

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.

Quality from clay

The well-selected types of clay are blended at a controlled temperature and humidity. This enhances the quality of the pot while maintaining the charm of the natural materials.

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 – Triple grilled

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.

“Heat”
Cooking with high heat

“Bubbles”
Gentle bubbles only possible with the ceramic inner pot

The best-of-the-best cooked rice with outstanding sweetness and springy texture of each grain

Different Cooking Functions and Keeping Warm Different Cooking Functions and Keeping Warm

Different Cooking Functions and Keeping Warm

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Design and Usability Design and Usability

Design and Usability

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