It’s like rice from a top-class ryotei restaurant! The more you chew, the more flavourful and sweet it becomes.
For 100 years since its foundation, Tiger Mahohyoki has been dealing with temperature, the most important factor in cooking rice, based on its “heat control technology”. Through its long history, the company has arrived at “Gohamahi Cooking”. Most rice served in first-class restaurants is cooked in earthenware pots. The large heat and bubbling of the earthenware cooker gives the rice a deep sweetness and a bouncy graininess. Tiger Mahohôbin cooks the ideal rice in its 100-year history.
