圧力IHジャー炊飯器〈炊きたて〉 ご泡火炊き JPI-S100/S180
The rice cooker reproduces bubbling and high heat storage performance as if the rice was cooked in a clay pot.
Producing ideal heat and bubbling as if the rice was cooked in a clay pot
High heat/far-infrared radiation effect comparing favorably with those produced with a clay pot
– Far-infrared, nine-layer, oven-effect, ceramic-coated inner pot GOHOBI finish –
The outside of the inner pot has a heat-sealing ceramic coating & oven-effect coating. For the upper part, a thermally conductive copper material coating is used. For the lower part, a heat-sealing ceramic inner pot material coating is used. These coatings reproduce a heat storage performance close to the ideal heat storage performance that can be achieved by cooking in a clay pot. The difference in temperature between the upper and lower parts of the coatings causes a strong convection of boiled rice grains and water and transfers heat to the rice properly so that the cooked rice is plump to the core.
The far-infrared ceramic coating on the inside of the pot increases the far-infrared radiation effect and causes the rice and water to boil with fine bubbles as if the rice was cooked in a clay pot and bring out the good flavors of the rice.
– The Heatcut Powder coating produces higher heat
Heatcut Powder material is used in the coating on the outside of the pot to increase the heat storage performance of the pot.
The layers of materials with particles of different sizes increases the heat storage performance.
Higher heat is applied to the boiling rice, bringing out the natural sweetness of the rice.
Gentle bubbling comparing favorably with cooking in a clay pot
Coating on the bottom surface for bubbling
The coating provided covers a large surface area from the bottom surface to the curved surface of the inner pot to enhance bubbling. The bottom surface of the pot is provided with about 6,500 fine projections to enhance bubbling and cause convection appropriate for cooking rice, allowing each grain of the rice to be enfolded by fine bubbles cooked in a clay pot, thus cooking fluffy and plump rice.
Reproducing the heating technique used in cooking rice in a clay pot
UMAMITSUBUDACHI rice cooking program for cooking tasty and firm plump rice
In the new UMAMITSUBUDACHI rice cooking program, the rice cooker lets the rice absorb water for a long time at a relatively low temperature and then rapidly raises the temperature to bring out the sweetness of the rice. A rapid temperature rise accelerates gelatinization of the rice so that springy, plump, and fluffy rice can be cooked.
Keeping cooked rice fluffy after hours
TSUBUDACHI keep-warm program for keeping rice warm and fluffy
TSUBUDACHI keep-warm program
The rice cooker uses a vapor sensor to detect the amount of water evaporating from the rice and control a rise in temperature even while keeping the cooked rice warm, so that the amount of the evaporating water can be maintained at the optimum level. This allows the water to be contained in the rice and the form of the rice grains to be kept, so that the rice can be kept warm and fluffy for hours.
Keeping rice as delicious as freshly cooked rice
With the TSUBUDACHI keep-warm program, the hardness and stickiness of the rice kept warm in the rice cooker 13 hours after being cooked changes less than those of rice kept warm in our conventional rice cooker *
You can enjoy rice as delicious as freshly cooked rice even hours after the rice is cooked.
*Our conventional product, JPI-G100 (made in 2021)
Retaining moisture content to prevent the cooked rice from drying
We have succeeded in reducing the rate of water evaporation of the rice kept warm in the rice cooker 13 hours after being cooked by about 11%, compared with rice kept in our conventional rice cooker 13 hours after being cooked*.
The moisture content of rice is retained to prevent the rice from drying even hours after the rice is cooked.
*Comparison of the changes in moisture content of the rice from the point immediately after the rice is cooked to the point after it has been kept warm for 13 hours between products: JPI-S100 = -0.87%, our conventional product JPI-G100 (made in 2021) = -0.98%
3-year warranty on the inner pot
We provide a 3-year warranty for the inner pot coating
so that the product can be used for many years.
Pot-encasing IH + variable double-pressure IH
The IH heater encasing the inner pot heats a larger surface area of the pot. With this “pot-encasing IH” technique, higher heat and heat storage performance have been achieved. Heating a large surface area of the pot increases the amount of heat applied to the rice, bringing out the natural sweetness of the rice.
With the variable double-pressure technique using two large and small pressure balls, a pressure of about 1.25 atm is applied during cooking to bring out the stickiness and springiness of the rice and a pressure of about 1.05 atm is applied after cooking to steam the rice at high temperatures, so that firm rice grains can be produced with minimal clumping.
Although it is thought to be difficult to cook a small amount of rice successfully using normal heating, Tiger has succeeded in reproducing heating to bring out the sweetness and plumpness of rice even with a metal pot by controlling heat appropriately to cook a small amount of rice. This is our solution for those who want to enjoy freshly cooked tasty rice in only the amount they need, whenever they want. In this menu setting, good-tasting rice in small amounts from 0.5 to 2 go can be cooked. *With JPI-T180, rice in small portions from 1 to 3 go can be cooked in this setting.
The rice cooker brings out the sweetness and plumpness of the rice by controlling heat appropriately for cooking a small amount of rice.In the Small Amount Cooking setting, a temperature zone in which the rice can absorb water to bring out the sweetness of the rice is maintained for a period longer than that in the standard White Rice setting and temperature is raised rapidly with a higher heat to cook firm and plump rice.In the Small Amount Cooking setting, chewiness increases by about 4% so that the cooked rice will feel springy and firm to the bite.
Even on busy days
Enjoy the delicious taste of “freshly cooked” rice conveniently
Frozen Rice setting
This setting employs a program that allows you to cook delicious rice suitable for freezing. In order to prevent defrosted cooked rice from being dry or defrosted rice reheated in a microwave oven from being pasty, the rice is given a longer time to absorb water in this menu setting than in the White Rice setting, so that the cooked rice will be plump to the core and the delicious flavor can be kept after the rice is frozen. You can keep your freezer stocked with frozen rice to allow you to enjoy the “delicious taste of freshly cooked rice” anytime.
Small Amount and Quick setting
The setting to cook a bowl of rice (0.5 go) in a minimum of about 15 minutes and 1 go in about 17 minutes* is provided so you can eat freshly cooked rice on busy days. Heat is efficiently transferred to the rice in each of the water absorption, heating, and steaming processes, enabling a small amount of rice to be cooked quickly.
*Only rice cookers with a capacity of 5.5 go can be used to cook 0.5 go of rice. It takes about 17 minutes to cook 1 go of rice (minimum amount) with a rice cooker with a capacity of 1 sho.
The time required for cooking may vary depending on the type of rice and room and water temperatures. (Based on our research)
This luxurious setting brings out all of the sweetness, springiness, aroma, stickiness, and softness that define delicious rice. The water-absorption process takes twice as long as the standard White Rice setting in order to bring out the original flavor of the rice.
The Sushi/Curry setting produces grainy rice perfect for hand-rolled sushi and curry.
Cook a healthy variety of good-tasting rice easily
Brown Rice setting
This setting produces plump, delicious brown rice, which is usually difficult to cook with the right amount of water and heat.Brown rice is a good source of vitamin B1 and other nutrients.
Mixed Grains setting
This setting produces plump, delicious rice with mixed grains, which is usually difficult to cook in consideration of the right amount of water absorbed. You can easily take in abundant nutrients such as vitamins, minerals, and dietary fiber.
Two types of “Barley Rice” settings
Two types of “Barley Rice” settings
The Barley Rice settings specialized for cooking white rice with barley rich in soluble fiber are provided. The rice cooking programs tailored to the characteristics of two types of barley allows its characteristic odor to be suppressed and delicious taste to be delivered so that you can eat barley rice every day.
From special meals for special days to daily supplemental dishes
In cooking recipes using the JPI-S series, the food is heated without using fire,
so that you can cook delicious meals easily by leaving the rice cooker to cook them.
Recommended recipes to cook with JPI-S are now available on Tiger’s website. We would love you to try them.
The 360° Design rice cooker with a classy texture looks stunning
even when it is placed on a kitchen counter or dining table.
This is the result of our quest for a sophisticated design.
Simple and eye-friendly
Large and clear LCD (orange)
An eye-friendly, large, orange LCD with high visibility is used.
Pleasant to touch and easy to press
Operation keys and open/lock button
The large operation keys with raised edges are easy to press. Lightly touch the open/lock button to open the lid.
Antibacterial rice scoop
To ensure safer consumption of rice and more secure daily consumption of rice, a rice scoop certified by the Society of International Sustaining Growth for Antimicrobial Articles (SIAA) is adopted. The growth of bacteria is prevented thanks to the antimicrobial rice scoop with an antimicrobial effect.
The SIAA mark is a symbol for KOHKIN (or antibacterial) established by the Society of International Sustaining Growth for Antimicrobial Articles. Products that meet the three criteria of  antimicrobial properties (*1),  safety (*2) and  appropriate labeling (*3) may carry the SIAA mark.
The proportion of bacteria on the surface of the product must be equal to or less than 1/100 that of a non-treated product, and the antimicrobial effect must remain after durability tests. Antimicrobial properties are determined from the results of tests conducted in accordance with the international standard ISO 22196.
The safety criteria uniquely established by the SIAA must be met.
The types of antibacterial agents used and parts treated must be clearly indicated.
[Antibacterial finishing] The rice scoop included with the JPI-S model has a silver-based (Ag) antibacterial finish.
Evaluation Technical Center, Daiwa Chemical Industries Co., Ltd.
The antibacterial finishing has been tested in accordance with JIS Z 2801 (ISO 22196).
Kneaded into the plastic material
Antibacterial agent used
Silver-based antibacterial agent
2.0 or higher antibacterial activity value
SIAA registration number
Making it easy to remove unpleasant odor
“Pressure cleaning course”
A new function to clean the inner pot with hot steam is incorporated.
After cooking, pour water into the inner pot and operate the key to select the
In the pressure cleaning process, residual odors in the portions that steam passes through and
that are hard to clean manually can be removed.
*Odors may not be completely removed depending on the conditions.
*Cleaning of the 180-size model is completed in about 34 minutes.
Three parts to clean
“Easy to clean”
(1) Inner pot
(2) Inner lid (removable)
(3) Steam cap
All you have to clean are just three parts.
Dishwasher/dish drier safe
The dishwasher- and dish dryer-safe inner lid and steam cap
make daily maintenance easy.