Discontinued Products

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.

Instruction Manuals

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Image of freshly cooked rice for illustration purposes

Producing ideal heat and bubbling as if the rice was cooked in a clay pot

“GOHOBI cooking”

High heatFine bubbles

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.

Image of heat-sealing ceramic coating for illustration purposes

– 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.

Images of the particles for illustration purposes

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.

Image of the bottom surface of inner pot for illustration purposes

Image of a grain of rice cooked for illustration purposes

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.

Graph showing a rise in temperature
Image of freshly cooked rice for illustration purposes

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.

Graph showing the way of controlling a rise in temperature
Image of keeping rice warm for illustration purposes

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)

Graph showing rate of change in hardness
Graph showing rate of change in stickiness
Image of water evaporation for illustration purposes

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.

Inner pot
Inner pot
3-year warranty

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.

Image of pot-encasing IH for illustration purposes

Delicious rice can be cooked even in small amounts

“Small Amount Cooking” setting

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.

0.5 go mark ideal for cooking a bowl of rice
Chewiness comparison

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)

Premium setting

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.

Sushi/Curry setting

Sushi/Curry setting

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.

Image of cooked barley rice for illustration purposes

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.

Recommended recipes

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.

Looks stunning from all angles

“360° Design”

Image of 360° Design for illustration purposes

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.

Large and clear LCD

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.

Operation keys and open/lock button

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.

Antibacterial rice scoop

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 [1] antimicrobial properties (*1), [2] safety (*2) and [3] 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.

Testing organization

Evaluation Technical Center, Daiwa Chemical Industries Co., Ltd.

Test method

The antibacterial finishing has been tested in accordance with JIS Z 2801 (ISO 22196).

Processing method

Kneaded into the plastic material

Antibacterial agent used

Silver-based antibacterial agent

Test result

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
cleaning menu.
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.

Image of pressure cleaning for illustration purposes

*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.

All you have to clean are just three parts.
Easily removable inner lid
The easy-to-clean frame has a grained surface
to ensure scraps of starch come off easily
Easy-to-wipe top surface with little unevenness

Dishwasher/dish drier safe

Image of dishwasher/dish drier for illustration purposes

The dishwasher- and dish dryer-safe inner lid and steam cap
make daily maintenance easy.


  • Pressure IH Rice Cookers <炊きたて>ご泡火炊き

    • Slate Black<KT>
    • Mist White<WS>
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    Pressure IH Rice Cookers <炊きたて>ご泡火炊き

    • Slate Black<KT>
Product number JPI-S100 JPI-S180
Color Slate Black<KT>
Mist White<WS>
Slate Black<KT>
Rated Voltage 100V 100V
Rated Frequency 50-60Hz 50-60Hz
Heating System Variable Double Pressure IH+Wide Coverage IH Variable Double Pressure IH+Wide Coverage IH
Cooking and Warming Capacity (Plain Rice) 0.09-1.0L
0.5-5.5 Cups
1-10 Cups
Capacity 1L 1.8L
Electric Rating 1200W 1350W
Maximum cooking capacity class B D
Annual Power Consumption 87.5kWh/年 140kWh/年
Power Consumption when cooking rice per time 171Wh/time 237Wh/time
Power Consumption during heat insulation per hour 17.2Wh/hour 22.8Wh/hour
Size W×D×H (Approximate value) 25.2×30.2×21.1(cm) 27.5×32.9×24.2(cm)
Height With Lid Open (Approximate value) 43.90(cm) 49.80(cm)
Weight (Approximate value) 5.4kg 6.5kg
Energy conservation standard achievement rate 101% 100%
Label 目標年度2008年度 目標年度2008年度
Cord Length (Approximate value) 1m 1m
Producing Country Japan Japan
Energy saving symbol

Energy saving symbol

These symbols indicate the energy-saving performance of the products that bear the symbols. The green symbol is for models that meet the energy conservation standard, and the orange symbol is for models that do not meet the standards.

Choose a product with reference to these symbols.
The “achievement rate of energy conservation standard” or “achievement rate” indicates how much the product has achieved the 2008 target value specified in the Act on Rationalizing Energy Use. The higher the percentage, the better the energy-saving performance.

*1. Electromagnetic induction heating system (IH) … B: 0.99 L or more but less than 1.44 L. D: 1.80 L or more
*2. The figures are based on the measurement method for the specified equipment “electric rice cookers” defined in the Act on Rationalizing Energy Use. (The class names are also based on the law.)
*3. The energy consumption per rice cooking cycle and the energy consumption per hour for keeping warm are the values in the “Eco” setting. (Factory settings) Energy consumption varies depending on the amount of rice cooked and the setting used.