Tiger’s Earthenware Pressure IH Rice Cooker Uses Fine Bubbles to Protect Grains

Tiger’s new JRX-A rice cooker aims to bring the texture of Japanese restaurant rice into Taiwanese homes, using traditional earthenware cooking alongside modern pressure IH technology.

The flagship model can generate heat of up to 280°C. Its main cooking pot is made from more than 10 types of clay and produced with craftsmen in Yokkaichi, Mie Prefecture, Japan. The pot undergoes three rounds of high-temperature firing and dozens of quality inspections, taking about three months to complete.

Tiger says the pot’s natural heat-retention properties support its “Bubble Fire Cooking” technology. Fine bubbles surround the rice grains and reduce collisions during cooking, while far-infrared heating distributes heat more evenly into the center of each grain. The company says the process enhances aroma and creates a springier texture.

The JRX-A also draws on the insulation concept of traditional wooden rice cabinets. By controlling temperature and moisture, the system is designed to preserve the rice’s sweetness and aroma for longer. Tiger said it tested the cooker with Taiwanese rice varieties and local water and adjusted its heating and pressure settings before launch.

Preorders begin September 9. The listed price is NT$68,000, while the promotional launch price is NT$47,990, with the offer period subject to individual retailers. Tiger is also working with Jun Hao Cheng, chef of Michelin Guide-recommended restaurant Chun Japanese Cuisine, on collaborative dishes and traveling cooking classes.