Tiger Corporation Kicks Off “20th Anniversary Ceramic Pot Rice Cooker Project”

Tiger Corporation (CEO: Yoshisato Kikuchi, Head Office: Kadoma City, Osaka Prefecture), a global leader in thermal control technology, is launching the “20th Anniversary Ceramic Pot Rice Cooker Project” to invite more people to experience the exceptional taste of “Donabe (ceramic pot) rice.” This marks 20 years since 2006, when Tiger launched the industry’s first rice cooker featuring an authentic ceramic pot as its inner pot.

With growing consumer interest in rice and a rising desire to “enjoy everyday rice with extraordinary deliciousness,” Tiger will roll out three experiential initiatives sequentially—including pop-up events and collaborations with 25 restaurants nationwide—to share the rich flavor of ceramic pot rice that the company has spent two decades perfecting.

Background: Delivering the Extraordinary Taste of Ceramic Pot Rice Nationwide Amid Rising Consumer Interest

While rice cooked in traditional ceramic pots offers a plump grain texture (Texture: Delicious Fresh), rich sweetness, and deep umami, it was historically difficult to prepare at home due to boiling over and complex heat management. Tiger has pursued this ideal taste through the continuous innovation of rice cookers utilizing authentic ceramic pots for their inner pot.

Furthermore, amid recent fluctuations in rice prices, consumer interest in rice has reached an all-time high. A Tiger survey revealed that 83.5%* of respondents expressed a desire to “enjoy everyday rice with extraordinary taste,” highlighting a clear consumer demand for superior rice enjoyment. (*Source: Tiger Corporation survey released on September 9, 2026)

To mark this 20th-anniversary milestone, Tiger Corporation is introducing three hands-on initiatives so consumers can directly experience the delight of donabe rice: “Tiger Famous Donabe Rice Restaurants” in collaboration with 25 dining venues nationwide, a touring pop-up restaurant called “Phantom Donabe Restaurant Tiger” visiting 7 major cities, and an “ABC Cooking Studio Tie-up” offering interactive cooking class experiences. Through these programs, Tiger brings the inspiring quality of authentic ceramic pot rice straight to dining tables across Japan.

Culinary Mastery | Experience an Unrivaled Bowl of Rice Cooked with Tiger’s Ceramic Pot Rice Cooker
Restaurant Collaboration Initiative: “Tiger Famous Donabe Rice Restaurants”

To allow even more diners to experience the extraordinary deliciousness of Tiger Corporation’s ceramic pot rice, the restaurant collaboration initiative “Tiger Famous Donabe Rice Restaurants” will launch on October 7, 2026, featuring 25 celebrated restaurants across 7 major cities in Japan.

In cooperation with Tabelog (operated by Kakaku.com, Inc.), Japan’s leading restaurant search and reservation service, this project brings together renowned dining establishments nationwide that take exceptional pride in serving superior rice, regardless of culinary genre.

Participating restaurants have installed Tiger’s top-of-the-line model—the Ceramic Pot Pressure IH Rice Cooker “Donabe Kohoubi-daki JRT-A100″—to prepare and serve rice crafted with state-of-the-art thermal technology directly to their guests.

Overview

Launch Date: Wednesday, October 7, 2026

Details: Meals served at participating locations will feature freshly prepared rice cooked in the flagship “Donabe Kohoubi-daki JRT-A100.” (Note: Some specific menu items may be excluded.)

Product URL: https://www.tiger-corporation.com/ja/jpn/product/rice-cooker/jrt-a/

Adopting the Industry’s First “Ceramic Pot” in 2006
A reward-level bowl of rice that fulfills the true calling of the ceramic pot, brought to life by 20 years of dedication.

Umami Convection Shape

For this product, we have newly developed the “Umami Convection Shape,” featuring precisely varied thicknesses throughout the ceramic pot. This meticulous design generates an ideal thermal convection that agitates in multiple directions within the pot, transferring heat evenly and uniformly to cook the rice to absolute perfection.

Sensor Spot

To master the overwhelming heat retention capabilities of the ceramic pot, a “Sensor Spot” has been introduced to the base. To maximize the sensor’s detection accuracy, the contact point on the bottom of the pot has been intentionally thinned using advanced processing techniques. This enables extraordinarily precise temperature management, drawing out the deep sweetness of the rice and the resilient, chewy texture that only a true ceramic pot can provide.

A New Heating Structure Supporting 20 Years of Evolution
The ultimate cooking process, achieved by a new structure designed to lock in heat.

300°C W-Layer IH ^*1

This model adopts a dual-layer IH (Induction Heating) coil structure on the base. The first layer of the heating coil, which wraps around the bottom of the pot, transfers heat seamlessly to the entire vessel. By utilizing a two-layer structure, it replicates both the intense heat and the dynamic temperature differentials of cooking with a ceramic pot over an open flame. Leveraging the ceramic pot’s characteristic slow heat transfer, it creates a fierce yet gentle thermal convection using the temperature contrast between the top and bottom, drawing out the maximum sweetness of the rice to cook it rapidly and evenly.

*1: Approximately 300°C for the JRT-A100. Measured on the outer bottom surface of the inner pot during cooking on the “White Rice” menu, 4 go (approx. 720ml), “Firm” texture setting, and “High” heat setting. (Based on in-house research.)

Replicating the Temperature Control of a High-End Restaurant’s Ceramic Pot with the New, Masterful “Simmering IH Control” Technology

Simmering IH Control

We scientifically analyzed and replicated the “continuous heating on a low flame” process used to prepare ceramic pot rice at first-class Japanese restaurants. Through advanced control that perfectly balances intense high heat with an extremely delicate simmer, we have achieved an approximate 19%^*2 increase in the rice’s sweetness and a 6.7%^*3 increase in its rich, chewy texture.

*2: Comparison of reducing sugars when cooking on the “White Rice” menu, 3 go, “Standard” texture, and “Medium” heat setting between the JRT-A100 and our conventional model JRX-S100 (manufactured in 2025). Reducing sugars for JRT-A100: 186mg; JRX-S100: 156mg (per 100g of dry matter). (Based on in-house research.)

*3: Comparison between the JRT-A100 and our conventional model JRX-S100 on the “White Rice” menu (“Standard” texture, “Medium” heat setting). JRT-A100: 321.19 J/m³; JRX-S100: 301.11 J/m³. (Based on in-house research.)

Tiger Corporation Global Tagline “HEAT TO HEART” Brand Site / Movie Now Available

Web　https://www.tiger-corporation.com/ja/jpn/about-us/tagline/
Movie　https://youtu.be/o7qqhZrkqss

Freshly made, sealed with care.
Inside, a silent thought for another.
Freshly cooked rice for the family table.
Piping hot coffee to share with friends.
Refreshing soda for a moment of me-time.
The warm and the cold.
Born from heat, bringing people together.
In that connection, “heartwarming DANRAN” begins.
To create heat, and to hold it close.
Tiger’s century-long legacy of perfecting thermal control technology.
Bringing you closer to the people who matter most.
May this heat find its way to your heart.