The secret to the delicious flavor of
ご泡火炊き-Approaching the ceramic pot with fire and foam-
High heating power inspired by ceramic pots
to bring out the sweetness and umami of rice
Far-infrared, oven-effect, ceramic-coated, nine-layer inner pot
A ceramic oven-effect coating is applied to the exterior of the inner pot. 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 retention performance that can be achieved through cooking in a ceramic 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 ceramic pot, bringing out the good flavors of the rice.
The far-infrared radiation effect enhanced
by an increase in amount of the ceramic inner pot material powder
Compared with a conventional Tiger product, the far-infrared effect has been enhanced by about 1.0% ※because of an increase in the amount of the ceramic powder used in the inner pot. The rice cooker traps the sweetness of the rice to cook fluffy rice.
*Based on a comparison of the inner pots between JPI-X100 and the conventional Tiger product JPI-S100 (made in 2022). This is a comparison of integrated emissivity between the models when the temperatures of the outside bottoms of the pots are 160ºC (assuming actual temperatures while cooking rice). JPI-X100: 83.56%, JPI-S100: 82.50% (based on our research)
Gentle foaming derived from ceramic pots
to protect each grain of rice
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.
UMAMITSUBUDACHI rice cooking program for cooking tasty and firm plump rice
Cooking program to bring out
the sweetness and springiness of the rice
Taking a cue from the way of cooking rice in a clay pot, the rice cooker lets the rice absorb water at a relatively low temperature for a long time and then rapidly raises the temperature
to bring out the springiness of the rice and deepen the flavors of the rice.
Keep your rice warm
without sacrificing freshly cooked flavor
TSUBUDACHI keep-warm program for keeping rice warm and fluffy
Keep your rice soft and warm
without sacrificing the freshly-cooked flavor
The rice retains its moisture, keeping the rice succulent
and preventing it from drying out.
Compared with rice kept in our conventional rice cookers, we have succeeded in reducing the rate of water evaporation of rice kept warm for 13 hours in this rice cooker by about 11%*. The moisture content of rice is retained to prevent the rice from drying even hours after the rice is cooked.
* Comparison of changes in moisture rate immediately after cooking and after being kept warm for 13 hours
Conventional Tiger product, JPI-G100 (made in 2021): -0.98%
A keep warm program that retains
the flavor of freshly cooked rice
The rice cooker uses a vapor sensor to detect the amount of water evaporating from the rice and control the rise in temperature even while keeping the cooked rice warm, enabling the amount of the evaporating water to be maintained at the optimum level. This allows the moisture to be contained in the rice and the shape of the rice grains to be retained so that the rice can be kept warm and fluffy for hours.
The rice tastes freshly cooked
even after time has passed.
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.
* Conventional Tiger product, JPI-G (made in 2021)
Special Rice Cooking Settings
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.
“Special Small Amount Cooking” setting
This is our solution for those who want to enjoy freshly cooked tasty rice whenever they want,
in only the amount they need. Small portions of 0.5 to 2 go may be cooked with delicious results.
* 1 to 3 go for the JPI-X180.
“Small Portion and Quick” setting
A 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 to allow you to eat freshly cooked rice on busy days.
* 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)
“Frozen Rice” setting
In order to prevent defrosted cooked rice from turning out dry, or defrosted rice reheated in a microwave oven from being pasty, this setting gives the rice a longer time to absorb water than the White Rice setting. In this way, the cooked rice will be plump to the core and the delicious flavor can be kept even after the rice is frozen.
The “Sushi/Curry” setting produces grainy rice perfect for hand-rolled sushi and curry.
“Brown Rice” setting
This setting produces plump, delicious brown rice, which is usually difficult to cook with the right amount of water . Brown rice is a good source of vitamin B 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.
“Barley Rice” setting
The device is equipped with a Barley Rice setting that is specialized for cooking white rice with barley rich in soluble fiber.
Two unique rice cooking programs tailored to the characteristics of barley (pressed barley, sticky barley) suppress odors and deliver a delicious taste that can be enjoyed every day.
Leave your cooking to the rice cooker for easy,
Design and Usability
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.
100th anniversary special color and top design
Deep burgundy is used as a special color to celebrate 100 years of Tiger.
The top of the device features the letter T for Tiger.
Large, clear, and easy to see LCD(bright gray)
An eye-friendly large, bright gray LCD with high visibility is used.
Easy to use operation keys and open/
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 daily consumption of rice, a rice scoop certified by the Society of International Sustaining Growth for Antimicrobial Articles (SIAA)*1 has been adopted. The growth of bacteria is prevented thanks to the antimicrobial rice scoop with an antimicrobial effect.
*1 The SIAA marks are symbols for antibacterial properties established by the Society of International Sustaining Growth for Antimicrobial Articles. The products that meet the three criteria of  antimicrobial properties (*1),  safety (*2) and  appropriate labeling (*3) may carry the SIAA mark.
(*1) 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.
(*2) The safety criteria uniquely established by SIAA must be met.
(*3) The types of antibacterial agents used and parts treated must be clearly indicated.
[ About the antibacterial finish ]
The rice scoop provided with the JPI-X has a silver-based (Ag) antibacterial finish. Testing organization: Evaluation Technical Center, Daiwa Chemical Industries Co., Ltd.
Test method: The antibacterial finish 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 certification number: JP0122676X0007M
There are only three parts to clean regularly.
There are only 3 parts to clean.
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 option. In the pressure cleaning process, residual odors can be removed from the portions that steam passes through, which are hard to clean manually.
* Odors may not be completely removed depending on the conditions.
* Cleaning of the 180-size model is completed in about 34 minutes.
The inner lid and steam cap
Daily cleaning of this product is easy.
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 minimal unevenness
Inner pot coating
We provide a 3-year warranty for the inner pot coating
so that the product can be used for many years.
Functions and specifications
Convenience and ease of use
Ease of maintenance
Pressure IH Rice Cooker
- Fog Black<KX>
- Talc White<WX>
Pressure IH Rice Cooker
- Fog Black<KX>
|Heating System||Pressure IH||Pressure IH|
|Cooking and Warming Capacity (Plain Rice)||
|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%|
|Cord Length (Approximate value)||1m||1m|
Open price *For open-priced products, there are no suggested retail prices from the manufacturer.
* Maximum cooking capacity class：Electromagnetic induction heating system (IH) … B: 0.99 L or more and less than 1.44 L.D: 1.80 L or more.
* Yearly power consumption: The figures are based on the measurement method of “electric rice cookers” specified by the Energy Conservation Law. (Category names are also based on the same law.)
* “Power consumption per rice cooking cycle” is 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.)
* 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.