Panasonic Launches Variable Pressure IH Rice Cooker X9E Series

Panasonic Corporation (hereinafter 'Panasonic') will launch the Variable Pressure IH Rice Cooker X9E Series from early September 2026 (*), leveraging the evolution of its 'Double Dancing Cooking' technology. By generating powerful thermal convection during cooking, the new series enhances the surface firmness and moisture of dried rice by approximately 6% compared to previous models (※1)(※2), achieving fluffy, fresh-rice-like results.

In recent years, amid supply instability and price fluctuations, growing attention has been paid to how rice freshness and condition affect taste. While new rice harvests typically begin around September each year, Panasonic's survey reveals that approximately 69% of respondents perceive new rice as more delicious (※3). Freshly harvested rice is characterized by its 'firm texture, juiciness, and softness throughout each grain.'

Rice cooking involves several stages: pre-cooking, main cooking, boiling maintenance, final cooking, and steaming. The 'main cooking' phase heats water-absorbed rice at high intensity to promote gelatinization. The more thoroughly rice has absorbed water and is heated within the optimal gelatinization temperature range, the better it develops stickiness, umami, sweetness, aroma, and firmness—resulting in tastier cooked rice.

This new product features 'Bistro Master AI,' which adjusts cooking methods according to rice conditions, and 'Double Dancing Cooking,' combining rapid depressurization and IH technology. Among these, the IH technology—'High-Speed Alternating Convection IH'—has been enhanced. This technology rapidly switches IH coils positioned on the inner pot's bottom and lower side, generating strong bubble-driven thermal convection that agitates the rice, ensuring even heat distribution to each grain. With new IH coil control technology, this model strengthens inward convection, enabling rapid heating during the main cooking phase and faster attainment of the ideal gelatinization temperature. As a result, even rice that has been milled long ago and has low moisture content (dried rice) achieves better gelatinization. Compared to the previous model, dried rice shows approximately 6% improvement in surface firmness and moisture (※1)(※2), and about 7% improvement in internal softness (fluffiness), achieving a juicier, fluffier texture resembling fresh rice.

Recognizing that rice cookers are used daily, ease of cleaning has also been prioritized. The adoption of the 'Stainless Clear Frame' further enhances cleanability.

Panasonic aims to deliver optimal cooking tailored to rice conditions through the evolution of 'Double Dancing Cooking,' contributing to delicious meals and enriched dining experiences.

<Features>

1. Evolved 'Double Dancing Cooking' enhances firmness and moisture of dried rice by approximately 6% (※1)(※2), achieving fluffier, fresh-rice-like results

2. Features the 'Stainless Clear Frame' with minimal texture for easier cleaning

Model Name

Variable Pressure IH Rice Cooker Bistro

Model Numbers

SR-X910E (5.5-go capacity) / SR-X918E (1-sho capacity)

Colors

-K (Black) / -H (Light Greige)

Manufacturer's Suggested Retail Price

Open price

Release Date

Early September 2026 (*)

※1 Comparison between Panasonic's previous model SR-X910D (released 2025) and new model SR-X910E, using 2025-harvest Koshihikari rice. Dried rice refers to rice whose moisture content has dropped below 12% after milling. Values are indexed with SR-X910D as 100.

Surface firmness: Measured using a single-grain method with a Shimadzu creep meter at 20% compression (n=30). SR-X910D dried rice: 12.32 N/m², SR-X910E dried rice: 11.57 N/m², SR-X910E new rice: 10.42 N/m². Values compared as reciprocals (Panasonic research).

Internal softness: Measured using a single-grain method with a Shimadzu creep meter at 80% compression (n=30). SR-X910D dried rice: 8.98 N, SR-X910E dried rice: 8.34 N, SR-X910E new rice: 7.63 N. Values compared as reciprocals (Panasonic research).

※2 Comparison between Panasonic's previous model SR-X910D (released 2025) and new model SR-X910E, using 2025-harvest Koshihikari rice. Dried rice refers to rice whose moisture content has dropped below 12% after milling. Values are indexed with SR-X910D as 100. Cooked rice gloss: Evaluated by high-luminance area ratio as an indicator of cooked rice shine (juiciness). [1] Luminance measurement followed the method in [1]. Cooked rice surface was photographed under standardized conditions, converted to grayscale using ImageJ, and areas with luminance values above 220 were extracted and relatively compared by area (n=20).

SR-X910D dried rice: 100% (baseline), SR-X910E dried rice: 106%, SR-X910E new rice: 117% (Panasonic research) [1] Tetsuji Yanagihara. Evaluation of Cooked Rice by Image Analysis. Journal of the Japanese Society for Food Science and Technology. 2000, 47(7), pp. 516-522.

※3 Panasonic survey, May 2026, N=629

* Release may be delayed or supply delayed due to social conditions. Release timing will be announced on Panasonic's website once confirmed.

[Inquiries]

Panasonic Cooking Products Consultation Center

・For smartphone and mobile phone users

Navi Dial: 0570-087-694 (paid)

・For landline users

Free Dial: 0120-878-694

Hours: 9:00–18:00, Monday to Saturday (excluding holidays and New Year holidays)

For full press release, please visit:

▼[Press Release] Panasonic Launches Variable Pressure IH Rice Cooker X9E Series (July 15, 2026)

https://news.panasonic.com/jp/press/jn260715-1

<Related Information>

・Variable Pressure IH Rice Cooker X9E Series

https://panasonic.jp/suihan/products/SR-X910E.html

・Panasonic Rice Cookers

https://panasonic.jp/suihan/

・'Dancing Cooking' – Agitating rice to enhance flavor

https://panasonic.jp/suihan/feature/odoridaki.html

・'Bistro Master AI' – AI that cooks like a master

https://panasonic.jp/suihan/feature/bistro_ai.html

・Panasonic Rice Cooker Comparison Chart

https://panasonic.jp/suihan/comparison.html