A lineup of four models: The JRT-A and JRL-A types featuring the Ceramic Pot, and the JRI-S and JRI-C types
featuring an “oven-effect ceramic coating”
on the outside of the inner pot.
Exceptional heat sealing property of the Ceramic Pot
Cooking with high heat
Gentle bubbles unique to the Ceramic Pot
The new commercial for Tiger’s greatest masterpiece,
the “Ceramic Pot ご泡火炊き JRT-A100”
High heat that draws out sweetness and umami,
along with gentle bubbles that protect the shape of each grain.
Cooking at a maximum temperature of approximately 300℃*1, unique to the Ceramic Pot, combined with far-infrared rays. It condenses sweetness and umami, cooking rice that bursts with flavor the more you chew.
With a two-layer IH structure, the heating power is significantly increased, achieving high heat of approximately 300℃*1. It heats the rice to the core, drawing out its savory umami and sweetness.
Fine bubbles generated only by the Ceramic Pot. By enveloping and moving the rice within these bubbles, it achieves the distinct grain definition of rice served at high-end traditional restaurants.
The large volume of fine, uniform bubbles unique to the Ceramic Pot envelops the rice and protects its surface. This prevents grains from crashing into each other and becoming damaged, locking in the rice’s original sweetness and umami.
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.
Our top-tier model,
crafted with uncompromising dedication to the genuine ceramic inner pot.
Ceramic Pot in a Compact Size 3.5-Rice-Cup Model
Savor the taste of the genuine ceramic inner pot to the fullest: The Premium Model with a genuine ceramic inner pot.
土鍋のおいしさを手軽に味わえる
「ご泡火炊き」のエントリーモデル
Easily enjoy the delicious taste crafted by the genuine ceramic inner pot with the “Gohoubi-daki” Entry Model.
Combining the genuine ceramic inner pot’s characteristic of transmitting heat slowly with the 300℃*2double-layer IH structure creates a significant temperature difference, generating intense thermal convection. By carefully heating every single grain and fully gelatinizing the rice, we have succeeded in maximizing its natural sweetness.
*1 For the JRT-A100, the temperature is approx. 300℃ when cooking 4 rice cups using the White Rice setting in Grainy mode with the heat set to High.
*2 For the JRX-S060, the temperature is approx. 250℃ when cooking 2 rice cups using the White Rice setting in Grainy mode with the heat set to High. Temperature at the outer bottom of the inner pot. (Based on our research)
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.
Fine bubbles generated exclusively by the genuine ceramic inner pot.
As the rice is gently enveloped and moved by the bubbles, it retains its firmness and glossy finish, making the distinct grains even more exceptional.
Radiant heat, fueled by approximately four times*3 the far-infrared effect of metal pots, slowly draws out the deep umami generated by high heat.
*3 Based on a comparison of the inner pot of the JRT-A100 with that of our previous product, the 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). JRT-A100 397.6Wm-2 µm-1 JKT-P100 97.7Wn-2 µm-1 (based on our research)
