Chinese Steamer 21cm,24cm / Cypress, bamboo / Gifu-JPN 岐阜県/ひのき 中華せいろ ミ・フタ 21cm・24cm 710801


							

This is a “Chinese steamer” which is easy to use for steaming food.
Please prepare a pot separately, and use this cooking utensil as a set with the pot.

Although this is a “Chinese” steamer, made in Gifu prefecture of Japan using Japanese hinoki wood.

We mainly use high-quality “Hinoki” (Japanese cypress) from the Tōnō area in Gifu Prefecture.
“Tōnō Hinoki” is one of the most famous timbers used for construction, and is characterized by its light pink color, glossy appearance, lack of knots, and high fragrance.

This Chinese steamer has a very sturdy finish.

This page introduces two sizes, 21cm (8.27″) and 24cm (9.45″) in diameter,
and two types of “Body” and “Lid”.

Here is a video of the bread steaming up.

This is the video of the finished steaming of the “Xiao long bao (soup dumplings)” and the “Shūmai” (steamed pork dumplings).

Unlike boiling or deep frying, it is not too hot and does not lose any nutrients.
It is also a great way to enjoy vegetables, seafood,
and other ingredients without losing any of their flavor.

Broccoli, bell peppers, onions, potatoes, sweet potatoes, lotus roots, carrots, mushroom…
You can steam any vegetables and just add a little salt or soy sauce etc,.
If you add butter, or put bacon or pork on top of the vegetables and steam them.
You will have a fantastic dish.

Steaming Xiao long bao, and “Shūmai (steamed pork dumplings)” are all different from using a microwave oven.
The warmth, taste, and food texture are all special!
Another feature of steamer cooking is that it tastes good even when cold.

Heat and moisture are the only things that bring out the flavor, texture, and deliciousness of the ingredients.
The “Chinese steamer” is a simple but profound utensil.

The steamer is a great choice for warm food in the winter season.
It can be stacked in several tiers and steamed at once,
will be a useful cooking tool in our busy lives all year round.

When thoroughly dry, place it in a well-ventilated place (such as an open rack shelf)
or when not in use for a while, wrap it in paper or store it in a paper bag.

If you use your own pot, we recommend that you use a steaming plate (*Click here to steamer plate page) with it.

If the outside diameter of the pot or pan and the outside diameter of the steamer are almost the same,
and if the steamer is stable when placed on the pot or pan,
it can be placed directly on the pot or pan and used as is.

In this case, it is dangerous if the steamer extends beyond the pot,
because the bottom of the steamer can easily get burnt.
Also, when using the steamer directly on the pot, please prepare a pot as deep as possible.

Even if the steamer fits just inside the pot, be careful,
as the steamer may expand after steaming and become difficult to pull out.

If you do not already have a steamer, please be sure to purchase the “Body” and “Lid” as a set.
Please note that you cannot steam with only one of them.
Also, you may increase the number of “Body” according to your needs.

Please choose your favorite size and combination.

*Click here for “Aluminum steaming plate 6 sizes”

This is a “Chinese steamer” which is easy to use for steaming food.
Please prepare a pot separately, and use this cooking utensil as a set with the pot.

Although this is a “Chinese” steamer, made in Gifu prefecture of Japan using Japanese hinoki wood.

We mainly use high-quality “Hinoki” (Japanese cypress) from the Tōnō area in Gifu Prefecture.
“Tōnō Hinoki” is one of the most famous timbers used for construction, and is characterized by its light pink color, glossy appearance, lack of knots, and high fragrance.

This Chinese steamer has a very sturdy finish.

This page introduces two sizes, 21cm (8.27″) and 24cm (9.45″) in diameter,
and two types of “Body” and “Lid”.

Here is a video of the bread steaming up.

This is the video of the finished steaming of the “Xiao long bao (soup dumplings)” and the “Shūmai” (steamed pork dumplings).

Unlike boiling or deep frying, it is not too hot and does not lose any nutrients.
It is also a great way to enjoy vegetables, seafood,
and other ingredients without losing any of their flavor.

Broccoli, bell peppers, onions, potatoes, sweet potatoes, lotus roots, carrots, mushroom…
You can steam any vegetables and just add a little salt or soy sauce etc,.
If you add butter, or put bacon or pork on top of the vegetables and steam them.
You will have a fantastic dish.

Steaming Xiao long bao, and “Shūmai (steamed pork dumplings)” are all different from using a microwave oven.
The warmth, taste, and food texture are all special!
Another feature of steamer cooking is that it tastes good even when cold.

Heat and moisture are the only things that bring out the flavor, texture, and deliciousness of the ingredients.
The “Chinese steamer” is a simple but profound utensil.

The steamer is a great choice for warm food in the winter season.
It can be stacked in several tiers and steamed at once,
will be a useful cooking tool in our busy lives all year round.

When thoroughly dry, place it in a well-ventilated place (such as an open rack shelf)
or when not in use for a while, wrap it in paper or store it in a paper bag.

If you use your own pot, we recommend that you use a steaming plate (*Click here to steamer plate page) with it.

If the outside diameter of the pot or pan and the outside diameter of the steamer are almost the same,
and if the steamer is stable when placed on the pot or pan,
it can be placed directly on the pot or pan and used as is.

In this case, it is dangerous if the steamer extends beyond the pot,
because the bottom of the steamer can easily get burnt.
Also, when using the steamer directly on the pot, please prepare a pot as deep as possible.

Even if the steamer fits just inside the pot, be careful,
as the steamer may expand after steaming and become difficult to pull out.

If you do not already have a steamer, please be sure to purchase the “Body” and “Lid” as a set.
Please note that you cannot steam with only one of them.
Also, you may increase the number of “Body” according to your needs.

Please choose your favorite size and combination.

*Click here for “Aluminum steaming plate 6 sizes”


							

This is a “Chinese steamer” which is easy to use for steaming food.
Please prepare a pot separately, and use this cooking utensil as a set with the pot.

Although this is a “Chinese” steamer, made in Gifu prefecture of Japan using Japanese hinoki wood.

We mainly use high-quality “Hinoki” (Japanese cypress) from the Tōnō area in Gifu Prefecture.
“Tōnō Hinoki” is one of the most famous timbers used for construction, and is characterized by its light pink color, glossy appearance, lack of knots, and high fragrance.

This Chinese steamer has a very sturdy finish.

This page introduces two sizes, 21cm (8.27″) and 24cm (9.45″) in diameter,
and two types of “Body” and “Lid”.

Here is a video of the bread steaming up.

This is the video of the finished steaming of the “Xiao long bao (soup dumplings)” and the “Shūmai” (steamed pork dumplings).

Unlike boiling or deep frying, it is not too hot and does not lose any nutrients.
It is also a great way to enjoy vegetables, seafood,
and other ingredients without losing any of their flavor.

Broccoli, bell peppers, onions, potatoes, sweet potatoes, lotus roots, carrots, mushroom…
You can steam any vegetables and just add a little salt or soy sauce etc,.
If you add butter, or put bacon or pork on top of the vegetables and steam them.
You will have a fantastic dish.

Steaming Xiao long bao, and “Shūmai (steamed pork dumplings)” are all different from using a microwave oven.
The warmth, taste, and food texture are all special!
Another feature of steamer cooking is that it tastes good even when cold.

Heat and moisture are the only things that bring out the flavor, texture, and deliciousness of the ingredients.
The “Chinese steamer” is a simple but profound utensil.

The steamer is a great choice for warm food in the winter season.
It can be stacked in several tiers and steamed at once,
will be a useful cooking tool in our busy lives all year round.

When thoroughly dry, place it in a well-ventilated place (such as an open rack shelf)
or when not in use for a while, wrap it in paper or store it in a paper bag.

If you use your own pot, we recommend that you use a steaming plate (*Click here to steamer plate page) with it.

If the outside diameter of the pot or pan and the outside diameter of the steamer are almost the same,
and if the steamer is stable when placed on the pot or pan,
it can be placed directly on the pot or pan and used as is.

In this case, it is dangerous if the steamer extends beyond the pot,
because the bottom of the steamer can easily get burnt.
Also, when using the steamer directly on the pot, please prepare a pot as deep as possible.

Even if the steamer fits just inside the pot, be careful,
as the steamer may expand after steaming and become difficult to pull out.

If you do not already have a steamer, please be sure to purchase the “Body” and “Lid” as a set.
Please note that you cannot steam with only one of them.
Also, you may increase the number of “Body” according to your needs.

Please choose your favorite size and combination.

*Click here for “Aluminum steaming plate 6 sizes”