Flagship Model with 'Clay Pot'. Beyond Tradition, Evolving 20th Anniversary Clay Pot Rice Cooker 'Dobin Gohobi Daki JRT-A100' Launches June 21, 2026
Tiger Corporation is launching its flagship 20th-anniversary clay pot rice cooker, 'Dobin Gohobi Daki JRT-A100,' on June 21, 2026. Combining traditional Banko-yaki clay pot craftsmanship with new 'Low-Heat IH Control' technology, it replicates the high-quality rice cooking of professional restaurants.
📋 Article Processing Timeline
- 📰 Published: May 21, 2026 at 19:00
- 🔍 Collected: May 21, 2026 at 10:31
- 🤖 AI Analyzed: May 22, 2026 at 07:11 (20h 40m after Collected)
## Tiger Corporation Launches 20th Anniversary Clay Pot Rice Cooker 'Dobin Gohobi Daki JRT-A100'
Tiger Corporation (CEO: Kikuichi Satomi; HQ: Kadoma, Osaka), a world leader in heat control technology, is launching the 'Dobin Gohobi Daki JRT-A100' on June 21, 2026. This flagship product marks the 20th anniversary of Tiger's clay pot rice cookers.
Since its inception, Tiger Corporation has focused on heat control technology to manage 'temperature,' the most critical factor in cooking rice. Over the past 20 years of clay pot history, the company has achieved an ideal balance of heat convection and temperature control, delivering rice with profound sweetness and distinct grains.
The JRT-A100 is the culmination of 20 years of continuous evolution alongside artisans inheriting traditional Banko-yaki techniques. The product features a completely redesigned clay pot shape and heating control system. The newly developed 'Umami Convection Shape' of the clay pot utilizes precise design changes to generate multi-directional heat convection, ensuring even heat distribution throughout the pot.
To ensure precise temperature management, the pot features a 'Sensor Spot'—a thinned contact point that directly transmits the temperature, even accounting for minor individual differences inherent in traditional crafts. Furthermore, the 'Low-Heat IH Control' technology scientifically replicates the professional technique of 'continuous low-heat cooking to maximize sweetness.' This craftsmanship allows for gradual heating at the final stage of the cooking process, increasing rice sweetness by approximately 19%.
保温 features have also been upgraded with the new 'Takumi Ohitsu Warming' system, which uses precise temperature management to maintain the taste of freshly cooked rice for extended periods. Twenty years after introducing the industry's first clay pot inner bowl, the fusion of traditional craftsmanship and state-of-the-art technology brings the感動 of restaurant-quality rice to your daily table.
Tiger Corporation (CEO: Kikuichi Satomi; HQ: Kadoma, Osaka), a world leader in heat control technology, is launching the 'Dobin Gohobi Daki JRT-A100' on June 21, 2026. This flagship product marks the 20th anniversary of Tiger's clay pot rice cookers.
Since its inception, Tiger Corporation has focused on heat control technology to manage 'temperature,' the most critical factor in cooking rice. Over the past 20 years of clay pot history, the company has achieved an ideal balance of heat convection and temperature control, delivering rice with profound sweetness and distinct grains.
The JRT-A100 is the culmination of 20 years of continuous evolution alongside artisans inheriting traditional Banko-yaki techniques. The product features a completely redesigned clay pot shape and heating control system. The newly developed 'Umami Convection Shape' of the clay pot utilizes precise design changes to generate multi-directional heat convection, ensuring even heat distribution throughout the pot.
To ensure precise temperature management, the pot features a 'Sensor Spot'—a thinned contact point that directly transmits the temperature, even accounting for minor individual differences inherent in traditional crafts. Furthermore, the 'Low-Heat IH Control' technology scientifically replicates the professional technique of 'continuous low-heat cooking to maximize sweetness.' This craftsmanship allows for gradual heating at the final stage of the cooking process, increasing rice sweetness by approximately 19%.
保温 features have also been upgraded with the new 'Takumi Ohitsu Warming' system, which uses precise temperature management to maintain the taste of freshly cooked rice for extended periods. Twenty years after introducing the industry's first clay pot inner bowl, the fusion of traditional craftsmanship and state-of-the-art technology brings the感動 of restaurant-quality rice to your daily table.
FAQ
「土鍋ご泡火炊き JRT-A100」の発売日はいつですか？
2026年6月21日（日）に発売されます。
この製品の主な特徴は何ですか？
新開発の「旨み対流形状」による熱対流の均一化、精密温度管理のための「センサースポット」、そして料亭の技を再現する「とろ火IH制御」を搭載しています。
土鍋釜はどのように製造されていますか？
三重県四日市市の伝統工芸「萬古焼」を採用し、約3か月をかけて高温で「三度焼き」を行う工程により、高い強度と蓄熱性を実現しています。
「とろ火IH制御」のメリットは何ですか？
弱火での連続加熱を再現し、お米のデンプンをじっくり分解することで、従来比約19％のごはんの甘みアップを実現しました。
保温機能にどのような新技術が搭載されていますか？
新たに「匠おひつ保温」を搭載し、精密な温度管理によってベタつきや黄ばみを抑え、炊きたてのおいしさを長時間維持します。