A 20th anniversary model of the ceramic inner pot rice cooker, evolving beyond tradition “土鍋ご泡火炊き JRT-A100” To be released on June 21, 2026

This newly released rice cooker 土鍋ご泡火炊き JRT-A100 is our top-of-the-line model embodying 20 years of continuous innovation since we first introduced a rice cooker with a ceramic inner pot to the industry. It has been developed in collaboration with craftsmen who carry on the traditional Banko ware technique.

The product adopts a new design and an improved heating control for the ceramic inner pot to create ideal heat convection. The new Umami Convection design incorporates precisely controlled variations in the wall thickness of the ceramic inner pot. This precision design creates ideal heat convection, agitating the rice in the pot in all directions and distributing heat evenly throughout the pot to cook the rice. In the new inner pot, the rice grains are heated evenly so that fluffy, well-balanced rice can be cooked.

The inner pot also features an ultra-thin Sensor Spot in direct contact with the temperature sensor, allowing even subtle temperature differences typical of handcrafted pots to be detected. The Sensor Spot enables precise temperature control to ensure that heat is evenly transmitted to the cores of the rice grains, bringing out deep sweetness and firm, well-defined grains achievable only with the genuine ceramic inner pot. The product also incorporates the new low-heat IH control technology based on our unique concept of intermittent power control. By scientifically reproducing the process of continuously heating the rice over low heat to maximize the rice’s sweetness, which is the technique used at a ryotei restaurant, the product cooks the ultimate rice in the ceramic inner pot.

The low-heat IH control technology improves the keep-warm function; the newly incorporated Takumi Ohitsu warming function powered by the low-heat IH control enables precise temperature control to prevent the rice from stickiness and yellowing and keep the delightful flavor of freshly cooked rice for hours. You can enjoy delicious rice down to the very last bowl.

Twenty years have passed since the launch of the first rice cooker in the industry using a real ceramic pot as the inner pot.
The inner pot in this model is the culmination of 20 years of ceramic inner pot development using the traditional Banko ware technique and the Heat Control Technology cultivated by Tiger Corporation. We bring the delight of ryotei-style clay-pot rice to your everyday table.

In these 20 years, Tiger has improved the dimensional accuracy and strength of genuine ceramic inner pots. In a manufacturing process that takes approximately three months, the inner pot is made from carefully selected special clay and is baked and adjusted to precise millimeter-level dimensions with artisan skill through three cycles of drying and firing at a high temperature of about 1,250°C, resulting in a genuine ceramic inner pot.

After the three cycles of drying and baking, the genuine ceramic inner pot becomes about twice*1 as strong as conventional clay pots, featuring the far-infrared radiation effect and heat storage performance achieved through extensive research. A combination of the characteristics of the ceramic inner pot materials and the state-of-the-art technology maximizes the rich flavor of each rice grain.

*1 Based on a comparison of bending strength of the base material of the ceramic inner pot (based on our research) — Genuine ceramic inner pot (JRT-A100): 70 to 80 MPa; Conventional Banko clay pot for gas heating: 20 to 40 MPa

Umami Convection design that creates ideal heat convection [NEW!]

For this product, the new Umami Convection design incorporates precisely controlled variations in the wall thickness of the ceramic inner pot. This precision design creates ideal heat convection, agitating the rice in the pot in all directions and distributing heat evenly throughout the pot to cook the rice.

Sensor Spot for controlling high heat [NEW!]

The Sensor Spot was introduced on the bottom surface to control the extraordinary heat-storage performance of the genuine ceramic inner pot. The bottom of the ceramic inner pot is processed with advanced processing techniques, with the area in contact with the sensor intentionally thinned to maximize the detection accuracy of the sensor. This design made possible by masterly molding techniques enables fine temperature control, bringing out deep sweetness and firm, well-defined grains of the rice achievable only with the genuine ceramic inner pot.

New circular ripple pattern for powerful agitation [NEW!]

A new circular ripple pattern with optimum pitch intervals was designed on the bottom surface. It creates convection that vigorously boils up in all directions, adding heat to each rice grain. The far-infrared radiation effect unique to the genuine ceramic inner pot and the surge of heat caused by the calculated new pattern support a level of cooking performance worthy of this 20th anniversary model.

300°C double-layer IH structure

This model adopts the two-layer IH coil structure for 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 temperature gradient 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.

Boil-over prevention structure [NEW!]

The key factor for ideal cooking is the innovative heat source which combines Tiger’s unique double-layer IH with a new heating structure. The newly added boil-over prevention structure features a modified pressure-control mechanism inside the rice cooker for even greater resistance to boil-over. It helps produce ideal heat and makes cleaning easier.

In combination with the new Umami Convection design, this feature helps distribute heat evenly in the entire inner pot to cook rice.

*2 Approx. 300°C with JRT-A100 When cooking 4 rice cups of rice 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)

In addition to flavorful sweetness brought out by the far-infrared radiation and heat storage effects unique to the ceramic inner pot, the 300°C double layer IH is combined with the low-heat IH control to finely adjust the heat level. The advanced controls that mix high heat cooking and extremely low-heat cooking allow the starch of rice to be decomposed slowly, bringing out approximately 19% more sweetness than the previous model*3. The feature helps bring out rich taste and ideal stickiness of rice.In addition to flavorful sweetness brought out by the far-infrared radiation and heat storage effects unique to the ceramic inner pot, the 300°C double layer IH is combined with the low-heat IH control to finely adjust the heat level. The advanced controls that mix high heat cooking and extremely low-heat cooking allow the starch of rice to be decomposed slowly, bringing out approximately 19% more sweetness than the previous model*3. The feature helps bring out rich taste and ideal stickiness of rice.

Low heat IH control [NEW!]

This technique scientifically reproduces the process of continuously heating the rice over low heat, which is used to cook rice in a ceramic inner pot at a top ryotei restaurant. Continuous low-heat cooking, which is difficult to achieve with conventional IH control, is made possible by our unique intermittent power control. With the intermittent power control, heat is added slowly to the rice in the last stage of cooking as with the additional heating technique used at a ryotei restaurant. This special technology helps lock flavor into each grain with the aid of the ceramic pot’s fine bubbles, increasing springiness by approximately 6.7% compared with conventional models*4. The technique allows the rice cooked in the ceramic inner pot to have flavorful sweetness which unfolds with every bite.

*3 Comparison of reducing sugar between JRT-A100 and our previous product JRX-S100 (2025 model) when cooking 3 rice cups of rice using the White Rice setting in Standard mode with the heat set to Medium (based on our research). Reducing sugar: 186 mg for JRT-A100, 156 mg for JRX-S100. (per 100g of dry weight).
*4 Comparison between JRT-A100 and our previous product JRX-S100 using the White Rice setting (in the Standard mode with the heat set to Medium). JRT-A100: 321.19 J/m3, JRX-S100: 301.11 J/m3 (based on our research)

While the rice grain surfaces are likely to be damaged by bumping into each other in conventional metal pots, resulting in loss of flavor or a sticky texture, gentle bubbles produced in the genuine ceramic inner pot serve as a cushion to prevent the rice grain surfaces from being damaged and trap the starch while cooking.

The bubbles play a role in keeping the firmness and beautiful luster of the rice grains while increasing their springiness which is pleasant with every bite and characteristic of the rice cooked in a ceramic inner pot.

Takumi Ohitsu warming [NEW!]

The highly evaluated Ohitsu warming of the JRX series was upgraded to the Takumi Ohitsu warming by adopting the new low-heat IH control technology. To improve keep-warm performance, which has traditionally been difficult because of the genuine ceramic inner pot’s high heat-storage capacity, the temperature of the inner pot is controlled precisely by a sensor. By applying low-heat IH to the keep-warm function, the temperature is prevented from rising excessively, minimizing dryness and maintaining the ideal balance of flavor and moisture in each grain.

By maintaining uniform heat retention that envelops the entire clay pot, it suppresses yellowing, odors, and stickiness, keeping the rice fluffy and delicious.

85 types of brand/region-specific cooking for 79 brands in 6 regions [NEW!]

We utilized about 5,000 pieces of measurement data collected in Japan and abroad with cooperation from the Japanese Association of Rice Taste Appraisers. The characteristics of each brand of rice, such as moisture, protein, and amylose content, were scientifically analyzed in detail so that the rice can be cooked in a delicious way that suits each type of rice. From this JRT-A100 model, the new “Sakihokore,” “Harewatari,” and “Calrose” brands were added to the brand/region-specific cooking function. Tiger’s unique brand-specific cooking function embodies the dedication of rice growers in every bowl.

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. “Region-Specific Cooking” adjusts the cooking program for two Koshihikari brands across six regions, from Tohoku to Kyushu. For each region, this feature brings out the rice flavor profile that Tiger considers ideal. This model features a new rice cooking program tailored to the brand of rice.

1-Go Ryotei-Daki

With 1-Go Ryotei-Daki, the dedicated inner lid reduces the cooking space, allowing heat to be distributed evenly through the rice for a fragrant, sweet finish. The 1-Go Ryotei-Daki setting allows you to enjoy freshly cooked rice tasting as good as that served at a first-class ryotei restaurant even when cooking a single bowl (0.5 rice cups) of white rice or mixed rice.

Rice Ball setting

We have developed a rice cooking program specifically designed to cook rice suitable for rice balls by extending the soaking time beyond that used in standard settings. The program enables the rice cooked to have a grainy, fluffy texture and gently loosen in the mouth, which is important for a rice ball that tastes good even when eaten cold. The high heat and far-infrared effect characteristic of ceramic pots bring out the sweetness and flavor best suited for rice balls.

Partially Milled Rice setting [NEW!]

In response to the growing number of households using home rice mills, a new Partially Milled Rice setting has been added, offering both the nutritional benefits of brown rice and the ease of eating associated with white rice. Because brown rice still has its bran layer, this setting allows it to absorb water for longer than white rice, taking more time than usual to achieve a soft texture. This setting optimizes cooking based on the milling level (such as 30%, 50%, and 70%), improving the characteristic texture of partially milled rice for a fluffier result.

Smooth touch display [NEW]

The product adopts the new smooth touch display with high visibility and operability as an improvement suitable for the 20th anniversary model rice cooker with a ceramic inner pot. The large-screen IPS display, clear from any angle, enables smooth and intuitive operation—just like using a smartphone.

The renewed design has a minimalist beauty so that it can blend in with the interior of a kitchen. Intuitive, smartphone-like touch response allows you to select menu settings smoothly and stress-free and brings the pleasure of using the Tiger’s top-of-the-line model to your everyday routine.