土鍋ご泡hou火bi炊き JRX-S series Menu

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Ideal cooking techniques only possible in a ceramic inner pot

土鍋ご泡hou火bi炊き

Tradition×Innovation 土鍋ご泡火炊き

Tiger’s flagship authentic donabe brings out
the sweetness and springiness of each grain of rice
with extremely high heat and gentle bubbles.

土鍋ご泡火炊き, a fusion of
traditional ceramic inner pot and innovative technology,
brings excitement to the daily dining table.

“Clay” Bringing out the sweetness and springiness of rice High heat-storage performance of the authentic donabe

Tiger’s authentic donabe is made in Yokkaichi City, Mie Prefecture known as the home of Banko ware.
The authentic donabe is a ceramic inner pot of the high quality that is completed after passing strict inspections and undergoing a drying and firing process.

Uncompromising authentic donabe created by craftsmanship

Quality from clay

The well-selected types of clay are blended at a controlled temperature and humidity. This enhances the quality of the pot while maintaining the charm of the natural materials.

Hands, eyes, and ears on the clay

Authentic donabe that have undergone unglazed firing are checked even by sound so as not to miss the slightest flaw or hidden defect inside. Inspections cover dozens of areas, including dimensions, weight, and appearance.

Understanding the clay, controlling the heat – Triple grilled

Authentic donabe that have been shaped go through the drying and firing processes. In the kilns, firing temperatures are strictly controlled to prevent unevenness in temperature between two donabe or between parts of the same donabe.

Harnessing the warmth of the soil

A highly efficient heating element is applied from the bottom to the sides of the authentic donabe. This ensures that the heat from the IH is transferred throughout the authentic donabe.

Quality from clay

The well-selected types of clay are blended at a controlled temperature and humidity. This enhances the quality of the pot while maintaining the charm of the natural materials.

Hands, eyes, and ears on the clay

Authentic donabe that have undergone unglazed firing are checked even by sound so as not to miss the slightest flaw or hidden defect inside. Inspections cover dozens of areas, including dimensions, weight, and appearance.

Understanding the clay, controlling the heat – Triple grilled

Authentic donabe that have been shaped go through the drying and firing processes. In the kilns, firing temperatures are strictly controlled to prevent unevenness in temperature between two donabe or between parts of the same donabe.

Understanding the clay, controlling the heat – Triple grilled

Authentic donabe that have been shaped go through the drying and firing processes. In the kilns, firing temperatures are strictly controlled to prevent unevenness in temperature between two donabe or between parts of the same donabe.

The far-infrared radiation effect of the ceramic inner pot to bring out the flavor of rice
The far-infrared radiation effect is approx. four times*1.

The radiant heat given thanks to the far-infrared effect produced by the ceramic inner pot slowly heats each grain of rice to the core.

*1 Based on a comparison of the inner pot of the JRX-S100 with that of our previous product, the JKT-P100 (2022 model). This is a comparison of the amounts of on-peak far-infrared radiation energy between the authentic donabe and the metal pot when the temperatures of the inside bottoms of the pots are 230℃ and 110℃, respectively (presumed temperatures for cooking rice). JRX-S100 397.6Wm-2 µm-1 JKT-P100 97.7Wn-2 µm-1 (based on our research)
Based on a comparison of the inner pots between JRX-S060 and the conventional Tiger product JPD-A060 (2020 model). Temperature taken from the inside of the bottom of the pot. This is a comparison of the amount of far-infrared radiation energy at peak temperatures for a donabe at 200°C and a metal pot at 110℃ (presumed temperatures for cooking rice). JRX-G060 2312.6Wm-2 µm-1 JPD-A060 828.0Wm-2 µm-1

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Achieving extraordinarily high heat of the authentic donabe

Six-layer surface coating finish

Temperature rises in the process for maintaining boiling to enhance bubbling,and the six-layer surface fluorine coating and the base material of the ceramic inner pot play their roles to enhance the heat storage performanceand boiling by high heat so that the stickiness and sweetness of the rice can be brought out.
Heating element of inner pot

*2 What is Shirasu Balloon? Volcanic ash mined in the Shirasu Plateau, which is widely distributed in southern Kyushu. It has High heat-storage performance and covers the outside of the heating element, thereby enhancing thermal insulation with sealed air.

Highly effective heat-storing material is used

Heating element of inner pot

The “Shirasu Balloon”*2, a material with high heat storage properties, enhances the effectiveness of W-Layer IH and further improves the performance of the earthenware pot. The sweetness and graininess are even more pronounced.

*2 What is Shirasu Balloon? Volcanic ash mined in the Shirasu Plateau, which is widely distributed in southern Kyushu. It has High heat-storage performance and covers the outside of the heating element, thereby enhancing thermal insulation with sealed air.

Far-infrared glaze

Enhanced far-infrared effect

Far-infrared glaze

The glaze applied to the main pot has been newly developed, inclusion of iron, cobalt, and other elements further enhances the far-infrared effect. This promotes alpha-formation of the rice, has resulted in delicious rice that is fluffy, yet firm and elastic.
to produce ideal boiling bubbles

“Corrugated bottom with circular ripple pattern”

to produce ideal boiling bubbles

The circular ripple pattern on the bottom surface helps produce fineand consistent bubbles like those produced in cooking rice in a clay pot.
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熱でつつむ Cooking with high heat

Extraordinary high heat to bring out the sweetness of rice
Approx. 300℃*3, the highest temperature in the history of Tiger Corporation.

The 300℃ double-layer IH structure*3 to increase the performance of the ceramic inner pot is used. (JRX-S060 is 250℃ W-layer IH*3) The double-layer IH and seamless structures help to maximize the heating power. These structures distribute heat evenly to the entire ceramic inner pot, causing intense but gentle heat convection, so that heat is transmitted to each grain of rice efficiently and thoroughly.

*3 For the JRX-S100, the temperature is approx. 300℃ when cooking 4 rice cups using the White Rice setting in Grainy mode with the heat set to High. For the JRX-S060, the temperature is approx. 250℃ when cooking 2 rice cups using the White Rice setting in Grainy mode with the heat set to High. Temperature at the outer bottom of the inner pot. (Based on our research)

ゆっくり熱が伝わる 土鍋の特性を活かす
鍋底から大熱量を加え 上下の温度差を作り出す
鍋底から上部に向かって 激しくもやさしい熱対流
Taking advantage of the characteristics of the ceramic inner pot, where heat is transmitted slowly
Creating a temperature difference between the upper and lower parts by applying a large amount of heat from the bottom of the pot
Intense but gentle heat convection from the bottom to the top of the pot

*3 For the JRX-S100, the temperature is approx. 300℃ when cooking 4 rice cups using the White Rice setting in Grainy mode with the heat set to High. For the JRX-S060, the temperature is approx. 250℃ when cooking 2 rice cups using the White Rice setting in Grainy mode with the heat set to High. Temperature at the outer bottom of the inner pot. (Based on our research)

A new IH structure that draws out the potential of the ceramic inner potsSeamless structure

Unlike the IT structure with isolated coils of a conventional Tiger product, this rice cooker has a structure with closer-spaced coils so that heat is distributed evenly to the entire inner pot for higher heat efficiency.
IH of a conventional Tiger product
300℃ double-layer IH structure*1 (JRX-S100) Conceptual image

*3 The temperature is reached when the JRX-S100 is used to cook 4 rice cups at approx. 300℃ in the White Rice setting in the Grainy mode with the heat set to High or when the JRX-S060 is used to cook 2 rice cups at approx. 250℃ 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)

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泡でつつむ Gentle bubbles only possible with the ceramic inner pot

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Fine and gentle bubbles that can be produced onlyin the ceramic inner pot enfold the rice grains during cooking
to bring out the springiness of the rice.

The large amount of fine, consistent bubbles only produced by donabe surround the rice and protect the surface, so the grains are less likely to be damaged by bumping into each other.
This traps the starch, which is responsible for the flavor, and produces a springy texture in the rice. The end result is a pot of springy rice with a lustrous surface.

Bubbles cover the rice grains to protect the surfaces
Starch rich in sweet flavor is trapped

The rice grains are easily damaged because they bump into each other
Starch comes out, resulting in less of the sweet flavor

Bubbles cover the rice grains to protect the surfaces
Starch rich in sweet flavor is trapped

The rice grains are easily damaged because they bump into each other
Starch comes out, resulting in less of the sweet flavor

技でつつむ The rice cooker achieves precise temperature control Takumi-bi Sensor

The newly installed center sensor enables precise temperature control
as if recreating artisanal fire-roasting techniques.

This allows the Takumi-bi Sensor to determine the ideal heat level according to the amount of rice and water temperature,
carefully and consistently cooking daily rice in a delicious manner.

New center sensor

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“Clay”
High heat-storage performance of the authentic donabe

“Heat”
Cooking with high heat

“Bubbles”
Gentle bubbles only possible with the ceramic inner pot

Sweetness and outstanding graininessThe best-of-the-best cooked rice with outstanding

Different Cooking Functions and Keeping Warm

Different Cooking Functions and Keeping Warm

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Design and Usability Design and Usability

Design and Usability

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