“土鍋ご泡火炊き JRX-S100/S060” will be launched on June 21, 2025.

Tiger Corporation (President: Yoshisato Kikuchi, Headquarters: Kadoma City, Osaka), a world leader in thermal control technology, will launch the 土鍋ご泡火炊き JRX-S100/G060, the new premier model of the 土鍋ご泡火炊き Series, on Saturday, June 21, 2025.

Since its founding, Tiger Corporation has been studying temperature, the most critical parameter for cooking rice, with a focus on heat control technology. What we acquired through the course of history is these ご泡火炊き series. These rice cookers produce rice in its ideal form – refined and full of flavor, like the donabe rice served in top-class ryotei restaurants.

After the major overhaul of the IH coil two years ago and the evolution of the ceramic inner pot last year, the new “土鍋ご泡火炊きJRX-S100/S060” features “Takumi-bi Sensor” that controls the double-layer IH and ceramic inner pot with greater precision. This model has newly mastered not only the material power of the evolved IH coil and ceramic inner pot, but also the craftsmanship of cooking rice with exquisite heat control.

The “Kiwami ultra-low temperature water absorption” menu and the “Rice ball (onigiri)” menu are newly added. In addition to the “Innovative cooking functions for 70 brands of rice” and “1-Go Ryotei-Daki” functions, the new model offers a wide range of ways to enjoy rice.

Since the launch of the donabe rice cooker in 2006, which was the first in the industry to use an authentic ceramic pot for the inner pot, we have been working with craftsmen who have inherited the traditional “Banko-yaki” technique and ceramic pots. We hope you enjoy the supreme rice cooked with Tiger’s top-of-the-line ceramic pot and technique.

Furthermore, “Shirasu Balloons,” which are made from volcanic ash mined from Shirasu-Daichi, were infused into the heating element on the bottom of the pot using a special mixing technique, maximizing the effect of “300°C double-layer IH structure*2” that produces the highest heating power in Tiger’s history. In addition, we developed a special glaze to apply to the pot. It contains iron and cobalt that enhance the far-infrared effect, the feature of the pot. The high heating power achieved through this process makes the rice sweeter and more grain-like, and the far-infrared effect makes the rice fluffy.

The heat-storage performance of donabe made of natural materials is high and this means a temperature can be applied that is much higher than that possible with a metal pot. With the JRX series of top-of-the-line Tiger rice cookers, temperatures of up to approx. 300°C*3 have been reached. This is the highest temperature in Tiger history, achieved as a result of the heat-retention performance of the ceramic inner pot and the new 300°C double-layer IH structure*2.

The 300°C double-layer IH structure*2 features two layers of IH coils on the bottom of the inner pot. The first heating coil layer covers the bottom of the inner pot, transmitting heat seamlessly throughout the entire pot. The two-layer structure reproduces high heat and a heat temperature difference as if the ceramic inner pot was heated over an open fire. Utilizing the gradual heat-transmission properties of the ceramic inner pot, the product cooks rice with powerful yet gentle heat convection, taking advantage of the difference in temperature between the upper and lower sections of the pot to maximize the sweetness of the rice.

To bring out the flavors of the rice, the rice cooker slowly heats the rice down to the core of each grain using the far-infrared effect of the inner pot, which is about four times*4 that of a metal pot, a level that can only be achieved with a ceramic inner pot.

Ceramic pots, which are difficult to heat, have had more difficulty in sensing temperature than regular metal kettles. The new top-of-the-line “土鍋ご泡火炊き JRX-S100/S060” models feature the “Takumi-bi Sensor.” By making the sensor thinner than previous models while maintaining its strength, the distance between the sensor and the bottom of the pot has been shortened, resulting in temperature control that is approximately 1.8 times*5 more accurate. Just as a craftsman cooks rice with all five senses, the amount of rice and the temperature of the water are sensed in detail to accurately determine the ideal heat level. Even under different temperature and humidity conditions, it consistently cooks delicious, ryotei-style rice.

*3 For the JRX-S060, the temperature is approx. 250°C
*4 Based on a comparison of the inner pot of the JRX-S100 with that of our previous product, the 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°C and a metal pot at 110°C (presumed temperatures for cooking rice). JRX-S100: 397.6 W·m-2 μm-1, JKT-P100: 97.7 W·m-2 μm-1 (based on our research)
*5 Variation of time required for boiling (maximum value – minimum value) JRX-S100: 7,410/ms, JRX-S100: 4,010/ms

(1) The innovative rice brand-specific cooking functions for 70 brands

To provide these functions, we utilized the measurement data used at the International Contest on Rice Taste Evaluation, the largest rice competition in Japan and abroad that collects more than 5,700 rice brands from home and abroad* through the cooperation of the Japanese Association of Rice Taste Appraisers. The characteristics of each brand of rice, such as moisture, protein, and amylose content, are scientifically analyzed in detail to ensure that the rice is cooked in a delicious way that suits each type of rice. Tiger’s unique brand-specific cooking function reflects the intentions of the rice producers in the taste of the rice.

*International Contest on Rice Taste Evaluation

(2) Producing-region-specific cooking& New rice Homare-Daki

Even among the Koshihikari brands, the data vary greatly depending on the land, water used, and climate in the region they grow. Producing-region-specific cooking is now available to cook rice differently for each of the two Koshihikari brands grown in six regions ranging from Tohoku to Kyushu and Okinawa. This feature maximizes the sweetness, good flavors, and springiness and fluffiness of rice to make possible ideal cooked rice that Tiger Corporation aims for.

Characteristics of rice greatly vary depending on the time elapsed after it is harvested and it is ideal to provide different cooking programs for different types of rice. This model features a new rice cooking program tailored to the brand of rice, New Rice Homare-Daki.

(3) Kiwami ultra-low-temperature water absorption menu [New]

This is a special menu for those who want to enjoy rice even if it takes a lot of time and effort. After washing the rice as usual and adjusting the water amount according to the water scale, you put the rice and water together into a storage container and keep it in the refrigerator for 6 hours.

Ideally, rice should be allowed to absorb water slowly and at low temperatures, as rapid water absorption will roughen the surface and spoil the sweetness and texture of the rice. In the “Kiwami ultra-low-temperature water absorption menu,” the water absorption process is omitted and the rice is cooked at once from a low temperature with high heat to reduce stickiness, while the temperature rise is skillfully controlled to carefully cook the rice without burning it. It realizes professional-recommended cooking for deeper sweetness and texture.

“Comparing rice cooked in a rice cooker after soaking at low temperature (approx. 5°C) for 16 hours without soaking and rice cooked in a rice cooker with a general white rice menu program (soaked at approx. 40°C for 20 minutes before cooking), the sweetness of rice after cooking is approximately 26%* higher”.

*Comparison of the amount of reducing sugar per gram of rice at different water temperatures and water-soaking times. Low temperature (approx. 5°C) 0.95mg for 16 hours General rice cooking program (approx. 40°C) 0.75mg for 20 minutes (in-house measurement method)

[Comment from Sadahisa Yoshizawa, owner of “Yoshizawa” restaurant]

In order to allow the rice to absorb water for a longer period of time, we at ryotei start preparing the rice with water absorption. This is because soaking the rice for longer allows the water to penetrate to the core of the rice, resulting in very fluffy rice when cooked.
In particular, when water is absorbed while the rice is being cooled in the refrigerator beforehand, as in the “low-temperature water absorption” menu, a temperature difference is created between the heat of the pot and the rice that has absorbed water, which can be expected to have a positive effect on the rice, making it firmer.
We believe that even in busy situations, by putting in a little effort to let the rice absorb water first, you will be able to enjoy even more delicious rice at home.

Profile:
Sadahisa Yoshizawa / After being trained in Kyoto and Tokyo, he opened his own restaurant. In 2010, he opened Ginza Ibuki, which was awarded a Michelin star. He opened Ginza Yoshizawa in November 2014. He opened Yoshizawa in September 2018. Based on the flow of orthodox Kyoto-style kaiseki (traditional Japanese food served in courses), his cuisine captures the seasons and is structured to tell a story.

Yoshizawa https://www.yoshizawa-roppongi.com/

(4) Rice ball (onigiri) menu [New]

Onigiri has long taken root in every household in Japan. Since the rise of the convenience store onigiri around 1980, there have been many shops specializing in onigiri, which have now developed greatly, expanding not only in Japan but also in other parts of the world as ONIGI-RI.

The secret to a good onigiri that tastes good even when cold is to have the texture of the rice unravel in the mouth in a fluffy way and to keep the full sweetness of the rice. The features of rice cooked in ceramic pots, such as high heat and the far-infrared effect, bring out the sweetness and flavor best suited for onigiri.

Further more, in the rice ball menu, the water absorption time is extended to allow the rice to absorb water to its core, creating a state in which the rice grains can easily stick together, resulting in rice that is firm and sweet even after it gets cold. C ompared to White Rice (Standard), the texture is 14% more firm*6 and the chewiness is 4% more responsive*7. By quickly raising the temperature and cooking the rice quickly (with JRX-S100, the IH output is increased by approximately 5%), the rice is less sticky, and the mouth feel is better. Also, by cooking rice at a higher heat than the white rice menu, the sweetness of the rice, which is important for onigiri, is brought out to a greater extent.

A new program has been developed and installed to achieve a “grainy, unraveling texture” of onigiri made with rice cooked in ceramic pots with optimal temperature control for onigiri.

*6 Comparison of Adhension（stickiness) when cooking 3 rice cups using White Rice (Riceball) menu and White Rice setting in standard mode with the heat set to Mid, White Rice (Riceball) menu 399.34j/㎥ White Rice setting in standard mode 351.22j/㎥ (based on our research)
*7 Comparison of the chewiness of 3 cups of cooked rice when using White Rice (Riceball) menu and White Rice setting in standard mode with the heat set to Mid,White Rice (Riceball) menu 7698.28j/㎥ White Rice setting in standard mode 7426.77j/㎥(based on our research)

Rice bin humidity control to keep good aroma and springiness of the cooked rice

The rice bin humidity control takes a cue from the way that a wooden rice bin retains heat and controls air and moisture by breathing. After the rice is cooked, the Spring & Shine Pump draws in outside air and releases excess heat and steam. Using the temperature sensor provided on the bottom of the main body, the rice cooker detects whether the cooked rice needs to breathe, regulating the humidity level with precision. As a result, odors and yellowing are prevented, preserving the delicious flavors of freshly cooked rice.

The art of cooking a single bowl of rice 1-Go Ryotei-Daki

If 1 go of rice is cooked with a normal rice cooker, the cooking space will be too large, making it difficult for heat to be evenly distributed to each grain of rice. Thanks to a cooking space reduced with the dedicated inner lid, the 1-Go Ryotei-Daki rice cooker transmits heat to the rice evenly, so that a single bowl of fragrant and sweet rice can be cooked. The 1-Go Ryotei-Daki setting allows you to enjoy freshly cooked rice tasting as good as that served at a first-class Japanese-style luxury restaurant even when cooking a single bowl (0.5 go) of white rice or mixed rice.

*Only JRX-S100 comes with the inner lid.

Uncompromising ease of use and cleaning is also offered.

The large white backlight LCD touch panel displays texts in large letters and is easy to operate. You only need to clean two parts—the inner pot and inner lid. The parts can be removed easily.
The magnetic removable inner lid is comfortable to use as it attaches to the main body magnetically when you move your hand off the lid. The dishwasher- and dish dryer-safe inner lid and steam cap are made with attention to ease of daily cleaning.