Discontinued Products
土鍋圧力IHジャー炊飯器〈炊きたて〉土鍋ご泡火炊き
JPH-S100
Ideal cooking techniques only possible in donabe
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)
Making donabe rice that tastes like it was cooked in a kamado
High heat
Far infrared
Bubbling
High heat
Far-infrared effect
Bubbling
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)
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.
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.
3-year warranty on the 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
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 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.
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.
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.
(*1)
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.
(*2)
The safety criteria uniquely established by SIAA must be met.
(*3)
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
JP0122676X0007M
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.
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.
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.
Scraps of starch can be peeled off the surface easily.
目標年度2008年度 
