土鍋ご泡hou火bi炊き JRX-S series Menu

The secret of preserving deliciousness of each type of rice

Different Cooking Functions and Keeping Warm

Innovative cooking functions for 70 brands of rice

This is made possible by the cooperation of the Association of Certified Rice Flavor
Analysts, which organizes the International Contest on Rice Taste Evaluation, the largest rice competition in Japan and abroad.
We utilize the measurement data of more than about 5,000 brands of rice examined by the association.
The characteristics of each brand of rice, such as moisture, protein,
and amylose content, are scientifically analyzed in detail to ensure that the rice is cooked in a delicious way that suits each type of rice.

The Tiger’s unique innovative cooking functions reflect the passion of the rice producers into the taste of the rice.

70銘柄一覧を見る

Rice Brand Name	Main production area	Basic information on the texture of rice		No

Aichi no Kaori	Aichi	1
Akisakari	Tokushima	2
Akitakomachi	Akita	3
Aki no Uta	Shiga	4
Aki no Kirameki	Akita	5
Akihonami	kagoshima	6
Akiroman	Hiroshima	7
Asahi no Yume	Aichi	8
Ikuhikari	Fukui	9
Ichihomare	Fukui	10
Inochi no Ichi	Gifu	11
Oidemai	Kagawa	12
Kinuhikari	Kyoto	13
Kinumusume	Tottori	14
Kirara 397	Hokkaido	15
Ginga no Shizuku	Iwate	16
Kuma-san no Kagayaki	Kumamoto	17
Kuma-san no Chikara	Kumamoto	18
Genki Tsukushi	Fukuoka	19
Koi no Yokan	Hiroshima	20
Koshiibuki	Niigata	21
Koshihikari	All over Japan	22
Uonuma Koshihikari	Niigata	23
Konjiki no Kaze	Iwate	24
Sai no Kagayaki	Saitama	25
Sai no Kizuna	Saitama	26
Sagabiyori	Saga	27
Sasanishiki	Miyagi	28
Sasamusubi	Miyagi	29
Satoyama-no-Tsubu	Fukushima	30
Shinnosuke	Niigata	31
Seiten no Hekireki	Aomori	32
Takata no Yume	Iwate	33
Date Masayume	Miyagi	34
Tsugaru Roman	Aomori	35
Tsubuzoroi	Akita	36
Tsuyahime	Yamagata	37
Tenkomori	Toyama	38
Tentakaku	Toyama	39
Ten-no-Tsubu	Fukushima	40
Tochigi no Hoshi	Tochigi	41
Nasuhikari	Tochigi	42
Nanatsuboshi	Hokkaido	43
Nikomaru	Nagasaki	44
Nitamai	Shimane	45
Haenuki	Yamagata	46
Hatsushimo	Gifu	47
Hanaechizen	Fukui	48
Harumi	Kanagawa	49
Hitomebore	Iwate	50
Hinohikari	Kumamoto	51
Hime no Rin	Ehime	52
Hyakumangoku	Ishikawa	53
Fusaotome	Chiba	54
Fusakogane	Chiba	55
Fukkurinko	Hokkaido	56
Fufufu	Toyama	57
Hoshizora-mai	Tottori	58
Masshigura	Aomori	59
Mizukagami	Shiga	60
Milky Queen	Ibaraki	61
Mori no Kuma-san	Kumamoto	62
Yudai 21	Tochigi	63
Yukiwakamaru	Yamagata	64
Yume Obako	Akita	65
Yume Gokochi	Ishikawa	66
Yume Shizuku	Saga	67
Yume Tsukushi	Fukuoka	68
Yumepirika	Hokkaido	69
Yume Mizuho	Ishikawa	70

Cooking Koshihikari according to production areaProducing-region-specific cooking

Even among the Koshihikari brands, the characteristics of the rice differ greatly depending on the land, water used, and climate, in the regions where it grows. The producing region-specific cooking feature makes it possible to cook rice differently for each type of the Koshihikari rice grown in six regions of Tohoku, Kanto, Chubu, Kinki, Chugoku/Shikoku, and Kyushu/Okinawa and the two specific Koshihikari brands (rice grown in Uonuma and Nita Rrice).

This feature helps bring out the ideal sweetness, good flavors, and springiness of the rice depending on the producing region.

Kiwami ultra-low-temperature water absorption menu

Keep the rice tasty and warm

Rice bin humidity control

This feature was modeled on the wooden ohitsu.
Ohitsu is allowed to breathe to control air and moisture to keep the rice tasty and warm.
We have incorporated this mechanism into our product.
After the rice is cooked, the Spring & Shine Pump draws in outside air and releases heat and steam.
The temperature sensor installed at the bottom of the main unit works to determine whether the cooked rice needs to breathe and finely controls the humidity level,
so that odors and yellowing can be prevented and the delicious flavors of freshly cooked rice can be kept.