Discontinued Products


Ideal cooking techniques only possible in donabe

Open price

*For open-priced products, there are no suggested retail prices from the manufacturer.

The authentic donabe produces bubbles and high heat
to create the distinctive taste of donabe rice

The origin of this delicious flavor is the high-heat kamado.
The heat retention properties and far-infrared effect generate a high heat output of approx. 250°C *.
The four-ring rippled bottom further enhances the bubbling of the donabe,
locking in the sweetness and flavor of the rice as it cooks.
In addition, this product is equipped with the Small Portion Umabi-Daki function, which allows you to enjoy the delicious flavors even in small amounts.

* Temperature at the outside of the bottom of the pan (based on company research)

Instruction Manuals

*You will be redirected to an external website.

Image of cooked rice

Making donabe rice that tastes like it was cooked in a kamado

Donabe Gohobi-Daki

High heat

Far infrared


High heat

Far-infrared effect


Preserve the delicious flavor of rice using high heat and gentle bubbling with the

Donabe Gohobi-Daki

High heat of a donabe
Approx. 250°C high heat and adjustable double pressure bring out the flavor and sweetness of the rice

The inner pot is an authentic donabe, a pot made from real clay that retains a lot of heat. Transmits high heat to the rice at a maximum temperature of approximately 250°C*.
* Temperature at the outside of the bottom of the pan (based on company research)

The far-infrared effect of a donabe
The far-infrared effect is 4 times more effective than that of metal pots

The far-infrared effect of earthenware pots is 4 times* greater than that of metal pots, bringing out the sweetness and flavor of each grain of rice.
* Based on a comparison between the JPH-S100 and the conventional JKT-M100 (2020 model)

High heat/bringing out the sweetness
Far infrared effect graph
The far-red effect brings out the flavor
Far infrared effect graph

Gentle bubbles produced in the donabe

The large amount of fine bubbles only produced by donabe surround the rice and protect the surface, so the grains are less likely to be damaged by bumping into each other. This traps the starch, which is responsible for the sweet flavor, and produces a springy texture in the rice. This results in a pot of springy rice with a lustrous surface.
In addition, the bottom of the donabe has a four-ring rippled bottom to further enhance bubbling.

Gentle bubbling for a springy touch

Adjustable double pressure

A pressure of 1.25 atm is applied during cooking to bring out the stickiness and springiness of the rice.
After cooking, the pressure is reduced to 1.05 atm, and high-temperature steaming is used to cook the rice grains and produce firm rice with minimal clumping.

Cook delicious rice even in small amounts.

The “Small-Portion Umabi-Daki” Function

Small amounts of rice are thought to be difficult to cook successfully using normal heating, but the Small-Portion Umabi-Daki setting, which is derived from our flagship kamado pressure IH rice cooker model, the Ichigo Ryotei-Daki, has made it possible to cook a small amount of rice with delicious flavor. This is our solution for those who want to enjoy tasty rice that has been freshly cooked just for that occasion. Small portions of 0.5 to 2 go may be cooked with delicious results.

0.5 reference line optimal for one bowl of rice

3-year warranty on the inner pot

Inner pot
Inner pot

We provide a 3-year warranty against cracks and peeled fluorine coating in the inner pot.
The development of a fluorine coating has enabled the temperature to rise during the boil maintenance process to enhance bubbling and further bring out the stickiness and sweetness of the rice.
The inner pot is an authentic donabe made of Yokkaichi Banko ware*, a traditional craft of Yokkaichi City, Mie Prefecture, known as the home of pottery, and is over twice as strong* as conventional Banko donabe for gas heating.

*Based on a comparison of bending strength of the donabe (based on our own research)
Authentic donabe 70–80 MPa
Conventional Banko ware donabe for gas heating 20–40 MPa

3 levels for cooking different textures

Illustrative image

The consistency of the cooked white rice can be selected from three levels: grainy, standard, and springy.
For example, if the rice is for mixed fried rice or curry, it should be cooked using the “grainy” setting.
If you are making bento boxes or rice balls, or if you are using the rice to accompany Japanese side dishes, you should use the “springy” setting.
You can choose the cooking style that best suits your taste and the type of cuisine.

The vibrant taste of Takitate is always ensured with the

Glazed Inner Lid

The glazed inner lid with hydrophilic effect prevents dripping, allowing water to quickly evaporate when heated, removing unwanted moisture.
When keeping the rice warm, the inner lid is covered with a film of moisture to prevent the rice from drying and to keep it moist and warm. Droplets do not form easily, so your rice is protected from dripping water.

With a steam cap built into the body, the device is beautiful from all angles.

360° Design

Design Image

With its flat back, the 360° design makes the device look beautiful even when placed on the kitchen counter or the dining table.
By using a built-in steam cap, the unevenness of the top surface was reduced, enabling a sophisticated design.

White backlight LCD

During operation, the backlight illuminates to make the display easier to read.
In addition, the keys and the layout of the LCD are arranged in a way that is easy to see and comfortable for the user.

White backlight LCD

Hygienic for everyday use

New Antibacterial Rice Scoop

To ensure safer and more secure daily consumption of rice, a new SIAA (Society of International Sustaining Growth for Antimicrobial Articles) certified rice scoop has been adopted. The antimicrobial rice scoop prevents the growth of Escherichia coli and Staphylococcus aureus with its antimicrobial effect.

Antibacterial Rice Scoop

The SIAA marks are symbols for antibacterial properties established by the Society of International Sustaining Growth for Antimicrobial Articles.
Products that meet the three criteria of [1] Antimicrobial properties (*1), [2] Safety (*2) and [3] Appropriate labeling (*3) may carry the SIAA marks.


The proportion of bacteria on the product must be equal to or less than 1/100 that of a non-treated product, and the antimicrobial effect must remain after durability tests. Antimicrobial resistance is determined based on the results of tests conducted in accordance with the international standard ISO 22196.


The safety criteria uniquely established by SIAA must be met.


The types of antibacterial agents used and parts treated must be clearly indicated.

[About the antibacterial finish] The rice scoop included with the JPH-S model has a silver-based (Ag) antibacterial finish.

Testing organization

Evaluation Technical Center, Daiwa Chemical Industries Co., Ltd.

Test method

The antibacterial finish has been tested in accordance with JIS Z 2801 (ISO 22196).

Treatment method

Kneaded into plastic

Antimicrobial agent used

Silver antimicrobial agent

Test result

Antibacterial activity level of 2.0 or more

SIAA registration number


Easy to hold and easy to scoop

Hexagonal Measuring Cup

The flattened sides make it easier to scoop out rice than conventional cylindrical measuring cups. You can scoop up rice even when little rice remains in the container.
Also, the measuring scales for rice, 10% barley, and 30% barley are all on the same cup.

Measuring cup pattern with new shape
Measuring cup with new shape

Bringing the delicious flavor of barley rice to your dining table

Two unique rice cooking programs tailored to the characteristics of barley suppress odors and deliver a delicious taste that can be enjoyed every day.

The Barley Rice Oshimugi setting
A two-stage water absorption process is used for white rice and barley.

The Barley Rice Mochimugi setting
Water is absorbed well and cooked at high temperature to suppress odors.

Clean the device quickly with the

Pressure Cleaning Course

By heating the inner pot with water and applying pressure to clean it, odors and stains adhering to the
rice cooker can be easily removed in a short time *1. *2
This can be used after cooking rice or if you notice any unpleasant smells.

*1 JPH-S type: Approx. 27 min.
*2 Some smells may not be completely removed.

There are only 3 parts to clean. Parts can be removed easily.

Easy Cleaning

(1) Inner pot
(2) Inner lid (removable)
(3) Steam cap (dishwasher-safe)
Parts are easy to remove, and the steam cap is dishwasher-safe, making cleaning easy each time.

Just 3 parts
Remove or attach in a single motion
Textured frame for cleaning
Scraps of starch can be peeled off the surface easily.
Easy-to-wipe top surface with minimal unevenness


  • メイン画像

    Ceramic Pot Pressure IH Rice Cookers <炊きたて>土鍋ご泡火炊き

    • Slate Black<KT>
Product number JPH-S100
Color Slate Black<KT>
Rated Voltage 100V
Rated Frequency 50-60Hz
Heating System Ceramic Pot Pressure IH
Cooking and Warming Capacity (Plain Rice) 0.09-1.0L
0.5-5.5 Cups
Capacity 1L
Electric Rating 1075W
Maximum cooking capacity class B
Annual Power Consumption 80.8kWh/年
Power Consumption when cooking rice per time 146Wh/time
Power Consumption during heat insulation per hour 18.1Wh/hour
Size W×D×H (Approximate value) 26.1×32.5×22(cm)
Height With Lid Open (Approximate value) 47.00(cm)
Weight (Approximate value) 6.6kg
Energy conservation standard achievement rate 104%
Label 目標年度2008年度
Cord Length (Approximate value) 1m
Producing Country Japan
Energy saving symbol

Energy saving symbol

These symbols indicate the energy-saving performance of the products that bear the symbols. The green symbol is for models that meet the energy conservation standard, and the orange symbol is for models that do not meet the standards.

Choose a product with reference to these symbols.
The “achievement rate of energy conservation standard” or “achievement rate” indicates how much the product has achieved the 2008 target value specified in the Act on Rationalizing Energy Use. The higher the percentage, the better the energy-saving performance.

*1. Electromagnetic induction heating system (IH) … B: 0.99 L or more but less than 1.44 L. D: 1.80 L or more
*2. The figures are based on the measurement method for the specified equipment “electric rice cookers” defined in the Act on Rationalizing Energy Use. (The class names are also based on the law.)
*3. The energy consumption per rice cooking cycle and the energy consumption per hour for keeping warm are the values in the “Eco” setting. (Factory settings) Energy consumption varies depending on the amount of rice cooked and the setting used.