土鍋ご泡hou火bi炊き JRT-A 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

3 Reasons Why We’re the Top Choice

Tradition×Innovation 土鍋ご泡火炊き

Tiger's flagship genuine ceramic inner pot brings out
the sweetness and springiness of each grain of rice
with extremely high heat and gentle bubbles.

Loved for 20 years of the ceramic inner pot
土鍋ご泡火炊き,
a fusion of traditional ceramic inner pot and innovative technology,
brings excitement to the daily dining table.

Bringing out the springiness of
rice through our signature
Clay Pot technology.

Enveloped in Clay Bringing out the sweetness and springiness of rice High heat-storage performance of the genuine ceramic inner pot

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

Uncompromising genuine ceramic inner pot created by craftsmanship

*Images are for illustrative purposes only.

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.

*Images are for illustrative purposes only.

Hands, eyes, and ears on the clay

The genuine ceramic inner pot 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.

*Images are for illustrative purposes only.

Understanding the clay, controlling the heat – Triple grilled

Genuine ceramic inner pot 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.

*Images are for illustrative purposes only.

Harnessing the warmth of the soil

A highly efficient heating element is applied from the bottom to the sides of the genuine ceramic inner pot. This ensures that the heat from the IH is transferred throughout the genuine ceramic inner pot.

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 JRT-A100 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 genuine ceramic inner pot and the metal pot when the temperatures of the inside bottoms of the pots are 230℃ and 110℃, respectively (presumed temperatures for cooking rice). JRT-A100 397.6Wm-2 μm-1 JKT-P100 97.7Wn-2 μm-1 (based on our research)

The Ultimate Clay Pot Design, Engineered to Perfect Every Drop of Umami.
NEWUmami Convection design

By precisely varying the thickness of the Clay Pot, we have created our innovative “Umami Convection design”. This unique design ensures that heat is distributed evenly and consistently throughout the entire pot.

“Corrugated bottom with circular ripple pattern”
NEWNew circular ripple pattern

A new circular ripple pattern with optimum pitch intervals was designed on the bottom surface. It creates convection that vigorously boils up in all directions, adding heat to each rice grain. The far-infrared radiation effect unique to the genuine ceramic inner pot and the surge of heat caused by the calculated new pattern support a level of cooking performance worthy of this 20th anniversary model.

The bottom of the ceramic inner pot is processed with advanced processing techniques
NEWSensor Spot

The bottom of the ceramic inner pot is processed with advanced processing techniques, with the area in contact with the sensor intentionally thinned to maximize the detection accuracy of the sensor. This design made possible by masterly molding techniques enables fine temperature control, bringing out deep sweetness and firm, well-defined grains of the rice achievable only with the genuine ceramic inner pot.

Enveloped in Heat Cooking with high heat

Extraordinary high heat to bring out the sweetness of rice
Approx. 300℃*2, the highest temperature in the history of Tiger Corporation.

The 300℃ double-layer IH structure*2 to increase the performance of the ceramic inner pot is used. 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.

*2 For the JRT-A100, the temperature is approx. 300℃ when cooking 4 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 pots
Seamless 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.

*3 For the JRT-A100, the temperature is approx. 300℃ when cooking 4 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)

Reproduces the temperature control as in cooking rice in a ceramic inner pot at a ryotei restaurant
Low heat IH control

This technique scientifically reproduces the process of continuously heating the rice over low heat, which is used to cook rice in a ceramic inner pot at a top ryotei restaurant. Continuous low-heat cooking, which is difficult to achieve with conventional IH control, is made possible by intermittent power control. With the intermittent power control, heat is added slowly to the rice in the last stage of cooking as with the additional heating technique used at a ryotei restaurant. Approximately 19% * more sweetness than the previous model.The technique allows the rice cooked in the ceramic inner pot to have flavorful sweetness which unfolds with every bite.

* Comparison of reducing sugar between JRT-A100 and our previous product JRX-S100 (2025 model) when cooking 3 rice cups of rice using the White Rice setting in Standard mode with the heat set to Medium (based on our research). Reducing sugar: 186 mg for JRT-A100, 156 mg for JRX-S100. (per 100g of dry weight).

NEWBoil-over prevention structure

The newly added boil-over prevention structure features a modified pressure-control mechanism inside the rice cooker for even greater resistance to boil-over. It helps produce ideal heat and makes cleaning easier.
In combination with the new Umami Convection design, this feature helps distribute heat evenly in the entire inner pot to cook rice.

The rice cooker achieves precise temperature control
Takumi-bi Sensor

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.

Enveloped in bubbles Gentle bubbles only possible with the ceramic inner

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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 locks in the rice's natural sweetness and umami, and produces a springy texture in the rice.

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

Different Cooking
Functions
and
Keeping Warm

Design and Usability
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