How to cook the most delicious rice.
The answer
is a
"ceramic pot".
Draws out the fragrance and sweetness of rice to the fullest.

Earth, fire, and water.
Rice cooked in a "ceramic pot" created by nature.
Living with earth.
Rice cooked using earth is filled
with the warmth of nature.
Earth which has been linked to rice and life.
We think that the softness and warmness of rice that is
cooked using earth greatly enriches our everyday table.
Living with fire.
The strength of fire makes the most of rice
and generates a rich deliciousness.
“Weak first, strong in the middle” A real ceramic pot which
accumulates heat works well with “how to cook delicious
rice.” It slowly and thoroughly draws out the natural taste of rice.
Growing with water.
Even the steam tastes good with rice
which has absorbed water well.
The old rice plant and water meet again in a real ceramic pot.
Delicate bubbles make the fragrance and sweetness of rice
come out, and finish off the rice to be more delicious.

Kyoto Gion Maruyama
Store Owner Yoshio Maruyama
A ceramic pot can cook rice
Wishing to transmit the real culture. Rice is life itself.
Rice has always had a special part in the hearts of the people of Japan. Even the date of
polishing is properly indicated for rice. Enjoying safe rice with complete peace of mind.
We must preserve this food culture and pass it on. What we consider important in doing
so is to cook using earth.
Convection draws out the taste. The rice is alive. It becomes the "fruit" as the husk is removed from the "bud", and it then becomes "rice" when it is soaked in water. By adding heat, the taste comes out and become "cooked rice". Why do we cook in a ceramic pot? A pot made of earth, which is organic matter, has air permeability and generates convection as air enters. This convection makes the most of the moment when the raw rice changes into cooked rice.
It is finished off “slowly.” Can you see that the flame moves from the bottom of the ceramic pot to the side? This leaves some heat as residual heat. It is then transmitted to the top. It is during this time that they say “do not remove the lid even if the baby cries.” The rice absorbs water under this residual heat, and is finished off “slowly.” It is the softness that you see when rice cake suddenly swells up.
Making the most of the natural taste. You must not wash rice too much. It is important to make the most of the natural taste. We use well water for washing. To protect themselves from diseases, our ancestors nurtured our food culture within nature. The same applies when we select earth. Using organic materials to keep the natural taste while removing impurities. We consider such things as being on the leading edge.
Cooked white rice is the main dish. No dish is considered Japanese unless it ends with white rice. White rice is the main dish. We patiently wait for the rice to finish cooking. Its fragrance gently spreads the moment you open the lid, and you enjoy it along with the smiles of people and the atmosphere there. Doesn’t the word “treat” mean a time like this?

Who knew rice was
so tasty?
It is a blessing from nature that was nurtured by fertile earth and pure water.

A ceramic pot made of organic matter is suited best to living rice.

Soaking it in specially selected water, we now switch it on.

The earth accumulates heat and finishes the rice off with strong thermal power.

The savory aroma starts to drift in air.

Shiny appearance, fluffy and soft texture, and gentle sweetness.

This is the natural rich taste of rice.

The answer that Tiger Corporation reached was a “ceramic pot.”