This is a “Chinese steamer” that is useful for steaming food. A cooking utensil that is used in combination with a pot.
It is a “Chinese” style steamer, but it is made in Japan, using Japanese cypress, and is made in Gifu.
The wood mainly used is high-quality hinoki cypress from the Tono region of Gifu Prefecture (also known as “Urakiso”). Urakiso hinoki is one of the three most beautiful types of natural forest in Japan, and is a type of Kiso hinoki.
The material is supple, contains just the right amount of oil, and is white where it should be white and has a light pink tinge where it should be red. It is characterized by its luster, lack of knots, and high fragrance.
When there is a shortage of Urakiso hinoki, they sometimes purchase and process high-quality materials such as Nagano “Kiso hinoki” and Nara “Yoshino hinoki”.
The “side boards” that are left over after the pillars have been cut out of the logs of Japanese cypress are used for the steamer. The side boards, which have been cut with the bark still attached, are planed to make them even in thickness and length, and then they are cut into lumber for the steamer.
Steamer are also called “Mage-mono”. Mage-mono are containers made from thin boards of wood such as Japanese cypress, which are bent into a circular shape and then joined together. However, because the boards used in these steamer baskets are thicker, the bending process requires a lot of force.
The thin bent boards are glued together to create a thickness, and pressure is applied with heat to form the frame of the steamer.
A very durable Chinese steamer.
This page introduces two sizes, 21cm (8.27″) and 24cm (9.45″) in diameter, and two types of “Body” and “Lid”.
“Body” and ” Lid” are sold separately. For the first time, please add both the body and the lid to the cart.It is also recommended that you purchase one lid and two or three body for stacked use.It has “フタ”=Lid and “ミ”=Body in Japanese, a number indicating the diameter (e.g., 24cm (9.45”)), and the brand mark’s stamp are stamped.This trademark is also a sign that the Chinese steamers made of Japanese cypress are made in Japan. (There are several types of wood used for steamers, including cedar.)Due to the handmade process using natural materials, the circle of the steamer is not a perfect circle, and there is a slight variation in diameter even for the same size of body and lid.Therefore, when stacked, the diameters of the body and the lid may not match exactly, but the lid is firmly covered, so there is no problem with use.The body and lid do not ” lock” together, but rather are just placed on top of each other.As shown here, the bottom part of the body is made of bamboo and finished in a “duckboard” shape. This part is not detached from the body of the steamer.Stainless steel wire is used to hold the duckboard bamboo and the reinforcement Bamboo on the back side.The stainless steel wire is rust-resistant and durable. Because plenty of steam rises through these many openings, the Chinese steamer heats the food more quickly.Occasionally, there are marks on the bamboo that look as if they have been scratched, but this is a common occurrence during the production process. Please note that this is not a defective product.The steamer may be slightly scratched or dented during the production process, but this is not a problem for use.Please note that there may be scratches on the sides as shown here, but they are not defective.Both the body and the lid have these stainless steel clasps in four places.A stainless steel clasp is securely fastened on the inside as well.The frame of the steamer is very thick, so it retains the heat of the steam from the water in the pot.The lid frame is also made of Japanese cypress. This also has a solid thickness.The center part is made of woven bamboo. The bamboo is not made in Japan, but in China.The weaving of the lid allows steam to pass through. The steam from the boiling water in the pot passes through the middle of the lid and then continues to rise through the weaving of the lid.The lid has a rattan handle. The steamer gets very hot when it is heated by steam, but rattan does not conduct heat very well, so it is suitable for holding.That said, the steam coming up through the bamboo weaving is unexpectedly hot.We recommend using a dishcloth or mittens when grabbing the handle and when opening the lid like this.
Let’s introduce them by size.
This is a 21cm(8.27″) steamer. When you have multiple steamers in the kitchen, it’s helpful to have this mark so you can tell them apart.This is a view from the top. The inside diameter is about 18.5cm (7.28″). It is large enough to hold about 4 small steamed buns and can cook food for 1-2 people.This is the 21cm(8.27″) lid. There is also mark on this one.The color of this bamboo will change over time as you use it. It changes from green to yellow to amber color.A 24cm(9.45″) diameter steamer plate is placed on a 20cm (7.87″) diameter pot, and a 21cm (8.27″)Chinese steamer is placed on top of it.You can also use it to warm bread. First, put a lot of water in a pot and bring it to the boil. Meanwhile, soak the bamboo steamer and set the ingredients.After making sure that the steam is rising well, place the steaming plate and steamer on top. Before using the steamer, make sure to soak both the lid and the body well. In particular, soak the body of the lid in water for 10 to 15 minutes to make sure that the wood is fully soaked.When cooking on the stove, please be careful that the heat does not exceed the outer diameter of the bottom of the pan. The steamer may burn and turn black if it is exposed to direct heat. (There is no problem with using it even if it does turn black.)Also, as you use it, cracks like the ones in the photo will appear in the frame of the steamer. This is due to the nature of the wood, and there is no problem even if you continue to use it. We hope you will see this as a completely natural occurrence.If you are reheating bread, it will be ready in about 2-3 minutes.Even slightly hardened bread can be made soft and moist again by steaming.Next, here is a 24cm (9.45″) body.The inside diameter is approximately 21cm (8.27″). It is large enough to hold about 6 small steamed buns. One of these can cook food for one to three people.This is a 24cm (9.45″) lid.This also has a sturdy handle.The Chinese steamer has a shallow body, and the duckboard bamboo bottom and bamboo lid allow steam to pass through well. Therefore, using “1 tier of lid” + up to “3 tiers of body” multiple foods can be cooked at one time.The photo shows the “1-tier of lid” and “2-tier of body” in use. A steaming plate (27cm(10.63“) in diameter) is placed on top of a pot (27cm(10.63”) in diameter) filled with boiling water, and a Chinese steamer (24cm(9.45″) in diameter) is placed on top of that.A cheesecloth and place it on the bottom of the steamer, then place the salmon, Potherb mustard and shimeji mushrooms on top. By placing a piece of cheesecloth or cooking sheet in the steamer, it makes it easier to remove the ingredients without getting the steamer dirty.The top layer has sliced lotus root and pumpkin. These are placed directly on the ingredients without anything else. You can place them directly on top of the ingredients, or lay down lettuce or cabbage, or put them on a heat-resistant plate such as porcelain.Once the water has boiled and the steam is rising well, place the steaming plate and bamboo steamer on top and steam for about 10 minutes. If you maintain a constant heat while steaming, the food will be evenly heated and steamed evenly. Also, it is important to try not to open the lid.Another good thing about a steamer is that you can bring the hot, freshly steamed food straight to the table. You can bring the steaming plate to the table and place a large flat dish underneath it.
Pumpkin, lotus root, shimeji mushrooms, potherb mustard and salmon.
Dipping it in a little salt and olive oil was delicious! You can really taste each ingredient, and the warmth of the soaks into your body.
Broccoli, bell peppers, onions, potatoes, sweet potatoes, mushrooms… Just steam any vegetables.
If you add butter or steam meat or fish on top of the vegetables, you can make a filling dish.
The amount of time you steam the food, the amount of moisture already contained in the ingredients, and using a steam cloth to moisten the food will all affect the texture of the finished dish, so it’s a good idea to experiment with different methods.
Unlike boiling or deep frying, it doesn’t get too hot, so you don’t lose the nutrients, and you can enjoy the full flavor of the ingredients, such as vegetables and seafood, without losing any of the flavor.
For example, steamed Xiao long bao, and “Shūmai (steamed pork dumplings)” that have been steamed thoroughly have a skin that is sufficiently moist and has a nice chewy texture. It’s not so much fluffy as it is chewy.
Because the steam escapes through the weaving of the lid, there is no excess moisture left in the steamer, so the food does not become soggy, and it can be steamed to the perfect.
Another great feature of steaming is that the food is delicious even when it has cooled down.
The Chinese steamer is a simple but profound tool that can bring out the natural flavors, textures and deliciousness of ingredients using only heat and moisture.
Of course, the steamer is a great cooking tool for the winter season when you want to enjoy warm food, while the fact that you can steam several dishes at once means it can be used all year round as an excellent cooking tool for busy days.
After use, do not leave them too long before rinse in water with a scrubbing brush to remove dirt and grime.Wash the lid well as well. After draining the water and wiping it dry with a cloth, dry it well in an airy, shady place (even by a kitchen window or near an exhaust fan).
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.
This Chinese steamer is made of Japanese cypress, so it smells wonderful when you first receive it. At first, the aroma may transfer to the food you are cooking, but after a few uses, the smell will gradually fade and you will no longer notice it.
This is a steamer that has been used for about three years. It has turned a nice color.
If the outer diameter of the pan or pot and the outer diameter of the steamer overlap exactly and the steamer is stable when placed on top, it can be used as is, but if it overhangs the pot, the bottom of the steamer will burn easily and it will be dangerous. Also, when using the steamer to cover the pot, please prepare a stockpot that is as deep as possible.
Also, even if the frame of the steamer fits perfectly inside the pot, please be careful as the frame may expand after steaming and become stuck.
In addition, the lid and the body are sold separately, and you cannot steam with just one of them. If you do not have a steamer, please be sure to purchase the lid and base as a set. Please increase the number of bodies to suit your needs.
If you would like to try using a steamer but do not have much space in your kitchen, or if you are a first-timer and do not know which one to choose, we recommend that you start with the 21cm (8.27″) steamer body and lid.
This is a “Chinese steamer” that is useful for steaming food. A cooking utensil that is used in combination with a pot.
It is a “Chinese” style steamer, but it is made in Japan, using Japanese cypress, and is made in Gifu.
The wood mainly used is high-quality hinoki cypress from the Tono region of Gifu Prefecture (also known as “Urakiso”). Urakiso hinoki is one of the three most beautiful types of natural forest in Japan, and is a type of Kiso hinoki.
The material is supple, contains just the right amount of oil, and is white where it should be white and has a light pink tinge where it should be red. It is characterized by its luster, lack of knots, and high fragrance.
When there is a shortage of Urakiso hinoki, they sometimes purchase and process high-quality materials such as Nagano “Kiso hinoki” and Nara “Yoshino hinoki”.
The “side boards” that are left over after the pillars have been cut out of the logs of Japanese cypress are used for the steamer. The side boards, which have been cut with the bark still attached, are planed to make them even in thickness and length, and then they are cut into lumber for the steamer.
Steamer are also called “Mage-mono”. Mage-mono are containers made from thin boards of wood such as Japanese cypress, which are bent into a circular shape and then joined together. However, because the boards used in these steamer baskets are thicker, the bending process requires a lot of force.
The thin bent boards are glued together to create a thickness, and pressure is applied with heat to form the frame of the steamer.
A very durable Chinese steamer.
This page introduces two sizes, 21cm (8.27″) and 24cm (9.45″) in diameter, and two types of “Body” and “Lid”.
“Body” and ” Lid” are sold separately. For the first time, please add both the body and the lid to the cart.It is also recommended that you purchase one lid and two or three body for stacked use.It has “フタ”=Lid and “ミ”=Body in Japanese, a number indicating the diameter (e.g., 24cm (9.45”)), and the brand mark’s stamp are stamped.This trademark is also a sign that the Chinese steamers made of Japanese cypress are made in Japan. (There are several types of wood used for steamers, including cedar.)Due to the handmade process using natural materials, the circle of the steamer is not a perfect circle, and there is a slight variation in diameter even for the same size of body and lid.Therefore, when stacked, the diameters of the body and the lid may not match exactly, but the lid is firmly covered, so there is no problem with use.The body and lid do not ” lock” together, but rather are just placed on top of each other.As shown here, the bottom part of the body is made of bamboo and finished in a “duckboard” shape. This part is not detached from the body of the steamer.Stainless steel wire is used to hold the duckboard bamboo and the reinforcement Bamboo on the back side.The stainless steel wire is rust-resistant and durable. Because plenty of steam rises through these many openings, the Chinese steamer heats the food more quickly.Occasionally, there are marks on the bamboo that look as if they have been scratched, but this is a common occurrence during the production process. Please note that this is not a defective product.The steamer may be slightly scratched or dented during the production process, but this is not a problem for use.Please note that there may be scratches on the sides as shown here, but they are not defective.Both the body and the lid have these stainless steel clasps in four places.A stainless steel clasp is securely fastened on the inside as well.The frame of the steamer is very thick, so it retains the heat of the steam from the water in the pot.The lid frame is also made of Japanese cypress. This also has a solid thickness.The center part is made of woven bamboo. The bamboo is not made in Japan, but in China.The weaving of the lid allows steam to pass through. The steam from the boiling water in the pot passes through the middle of the lid and then continues to rise through the weaving of the lid.The lid has a rattan handle. The steamer gets very hot when it is heated by steam, but rattan does not conduct heat very well, so it is suitable for holding.That said, the steam coming up through the bamboo weaving is unexpectedly hot.We recommend using a dishcloth or mittens when grabbing the handle and when opening the lid like this.
Let’s introduce them by size.
This is a 21cm(8.27″) steamer. When you have multiple steamers in the kitchen, it’s helpful to have this mark so you can tell them apart.This is a view from the top. The inside diameter is about 18.5cm (7.28″). It is large enough to hold about 4 small steamed buns and can cook food for 1-2 people.This is the 21cm(8.27″) lid. There is also mark on this one.The color of this bamboo will change over time as you use it. It changes from green to yellow to amber color.A 24cm(9.45″) diameter steamer plate is placed on a 20cm (7.87″) diameter pot, and a 21cm (8.27″)Chinese steamer is placed on top of it.You can also use it to warm bread. First, put a lot of water in a pot and bring it to the boil. Meanwhile, soak the bamboo steamer and set the ingredients.After making sure that the steam is rising well, place the steaming plate and steamer on top. Before using the steamer, make sure to soak both the lid and the body well. In particular, soak the body of the lid in water for 10 to 15 minutes to make sure that the wood is fully soaked.When cooking on the stove, please be careful that the heat does not exceed the outer diameter of the bottom of the pan. The steamer may burn and turn black if it is exposed to direct heat. (There is no problem with using it even if it does turn black.)Also, as you use it, cracks like the ones in the photo will appear in the frame of the steamer. This is due to the nature of the wood, and there is no problem even if you continue to use it. We hope you will see this as a completely natural occurrence.If you are reheating bread, it will be ready in about 2-3 minutes.Even slightly hardened bread can be made soft and moist again by steaming.Next, here is a 24cm (9.45″) body.The inside diameter is approximately 21cm (8.27″). It is large enough to hold about 6 small steamed buns. One of these can cook food for one to three people.This is a 24cm (9.45″) lid.This also has a sturdy handle.The Chinese steamer has a shallow body, and the duckboard bamboo bottom and bamboo lid allow steam to pass through well. Therefore, using “1 tier of lid” + up to “3 tiers of body” multiple foods can be cooked at one time.The photo shows the “1-tier of lid” and “2-tier of body” in use. A steaming plate (27cm(10.63“) in diameter) is placed on top of a pot (27cm(10.63”) in diameter) filled with boiling water, and a Chinese steamer (24cm(9.45″) in diameter) is placed on top of that.A cheesecloth and place it on the bottom of the steamer, then place the salmon, Potherb mustard and shimeji mushrooms on top. By placing a piece of cheesecloth or cooking sheet in the steamer, it makes it easier to remove the ingredients without getting the steamer dirty.The top layer has sliced lotus root and pumpkin. These are placed directly on the ingredients without anything else. You can place them directly on top of the ingredients, or lay down lettuce or cabbage, or put them on a heat-resistant plate such as porcelain.Once the water has boiled and the steam is rising well, place the steaming plate and bamboo steamer on top and steam for about 10 minutes. If you maintain a constant heat while steaming, the food will be evenly heated and steamed evenly. Also, it is important to try not to open the lid.Another good thing about a steamer is that you can bring the hot, freshly steamed food straight to the table. You can bring the steaming plate to the table and place a large flat dish underneath it.
Pumpkin, lotus root, shimeji mushrooms, potherb mustard and salmon.
Dipping it in a little salt and olive oil was delicious! You can really taste each ingredient, and the warmth of the soaks into your body.
Broccoli, bell peppers, onions, potatoes, sweet potatoes, mushrooms… Just steam any vegetables.
If you add butter or steam meat or fish on top of the vegetables, you can make a filling dish.
The amount of time you steam the food, the amount of moisture already contained in the ingredients, and using a steam cloth to moisten the food will all affect the texture of the finished dish, so it’s a good idea to experiment with different methods.
Unlike boiling or deep frying, it doesn’t get too hot, so you don’t lose the nutrients, and you can enjoy the full flavor of the ingredients, such as vegetables and seafood, without losing any of the flavor.
For example, steamed Xiao long bao, and “Shūmai (steamed pork dumplings)” that have been steamed thoroughly have a skin that is sufficiently moist and has a nice chewy texture. It’s not so much fluffy as it is chewy.
Because the steam escapes through the weaving of the lid, there is no excess moisture left in the steamer, so the food does not become soggy, and it can be steamed to the perfect.
Another great feature of steaming is that the food is delicious even when it has cooled down.
The Chinese steamer is a simple but profound tool that can bring out the natural flavors, textures and deliciousness of ingredients using only heat and moisture.
Of course, the steamer is a great cooking tool for the winter season when you want to enjoy warm food, while the fact that you can steam several dishes at once means it can be used all year round as an excellent cooking tool for busy days.
After use, do not leave them too long before rinse in water with a scrubbing brush to remove dirt and grime.Wash the lid well as well. After draining the water and wiping it dry with a cloth, dry it well in an airy, shady place (even by a kitchen window or near an exhaust fan).
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.
This Chinese steamer is made of Japanese cypress, so it smells wonderful when you first receive it. At first, the aroma may transfer to the food you are cooking, but after a few uses, the smell will gradually fade and you will no longer notice it.
This is a steamer that has been used for about three years. It has turned a nice color.
If the outer diameter of the pan or pot and the outer diameter of the steamer overlap exactly and the steamer is stable when placed on top, it can be used as is, but if it overhangs the pot, the bottom of the steamer will burn easily and it will be dangerous. Also, when using the steamer to cover the pot, please prepare a stockpot that is as deep as possible.
Also, even if the frame of the steamer fits perfectly inside the pot, please be careful as the frame may expand after steaming and become stuck.
In addition, the lid and the body are sold separately, and you cannot steam with just one of them. If you do not have a steamer, please be sure to purchase the lid and base as a set. Please increase the number of bodies to suit your needs.
If you would like to try using a steamer but do not have much space in your kitchen, or if you are a first-timer and do not know which one to choose, we recommend that you start with the 21cm (8.27″) steamer body and lid.
This is a “Chinese steamer” that is useful for steaming food. A cooking utensil that is used in combination with a pot.
It is a “Chinese” style steamer, but it is made in Japan, using Japanese cypress, and is made in Gifu.
The wood mainly used is high-quality hinoki cypress from the Tono region of Gifu Prefecture (also known as “Urakiso”). Urakiso hinoki is one of the three most beautiful types of natural forest in Japan, and is a type of Kiso hinoki.
The material is supple, contains just the right amount of oil, and is white where it should be white and has a light pink tinge where it should be red. It is characterized by its luster, lack of knots, and high fragrance.
When there is a shortage of Urakiso hinoki, they sometimes purchase and process high-quality materials such as Nagano “Kiso hinoki” and Nara “Yoshino hinoki”.
The “side boards” that are left over after the pillars have been cut out of the logs of Japanese cypress are used for the steamer. The side boards, which have been cut with the bark still attached, are planed to make them even in thickness and length, and then they are cut into lumber for the steamer.
Steamer are also called “Mage-mono”. Mage-mono are containers made from thin boards of wood such as Japanese cypress, which are bent into a circular shape and then joined together. However, because the boards used in these steamer baskets are thicker, the bending process requires a lot of force.
The thin bent boards are glued together to create a thickness, and pressure is applied with heat to form the frame of the steamer.
A very durable Chinese steamer.
This page introduces two sizes, 21cm (8.27″) and 24cm (9.45″) in diameter, and two types of “Body” and “Lid”.
“Body” and ” Lid” are sold separately. For the first time, please add both the body and the lid to the cart.It is also recommended that you purchase one lid and two or three body for stacked use.It has “フタ”=Lid and “ミ”=Body in Japanese, a number indicating the diameter (e.g., 24cm (9.45”)), and the brand mark’s stamp are stamped.This trademark is also a sign that the Chinese steamers made of Japanese cypress are made in Japan. (There are several types of wood used for steamers, including cedar.)Due to the handmade process using natural materials, the circle of the steamer is not a perfect circle, and there is a slight variation in diameter even for the same size of body and lid.Therefore, when stacked, the diameters of the body and the lid may not match exactly, but the lid is firmly covered, so there is no problem with use.The body and lid do not ” lock” together, but rather are just placed on top of each other.As shown here, the bottom part of the body is made of bamboo and finished in a “duckboard” shape. This part is not detached from the body of the steamer.Stainless steel wire is used to hold the duckboard bamboo and the reinforcement Bamboo on the back side.The stainless steel wire is rust-resistant and durable. Because plenty of steam rises through these many openings, the Chinese steamer heats the food more quickly.Occasionally, there are marks on the bamboo that look as if they have been scratched, but this is a common occurrence during the production process. Please note that this is not a defective product.The steamer may be slightly scratched or dented during the production process, but this is not a problem for use.Please note that there may be scratches on the sides as shown here, but they are not defective.Both the body and the lid have these stainless steel clasps in four places.A stainless steel clasp is securely fastened on the inside as well.The frame of the steamer is very thick, so it retains the heat of the steam from the water in the pot.The lid frame is also made of Japanese cypress. This also has a solid thickness.The center part is made of woven bamboo. The bamboo is not made in Japan, but in China.The weaving of the lid allows steam to pass through. The steam from the boiling water in the pot passes through the middle of the lid and then continues to rise through the weaving of the lid.The lid has a rattan handle. The steamer gets very hot when it is heated by steam, but rattan does not conduct heat very well, so it is suitable for holding.That said, the steam coming up through the bamboo weaving is unexpectedly hot.We recommend using a dishcloth or mittens when grabbing the handle and when opening the lid like this.
Let’s introduce them by size.
This is a 21cm(8.27″) steamer. When you have multiple steamers in the kitchen, it’s helpful to have this mark so you can tell them apart.This is a view from the top. The inside diameter is about 18.5cm (7.28″). It is large enough to hold about 4 small steamed buns and can cook food for 1-2 people.This is the 21cm(8.27″) lid. There is also mark on this one.The color of this bamboo will change over time as you use it. It changes from green to yellow to amber color.A 24cm(9.45″) diameter steamer plate is placed on a 20cm (7.87″) diameter pot, and a 21cm (8.27″)Chinese steamer is placed on top of it.You can also use it to warm bread. First, put a lot of water in a pot and bring it to the boil. Meanwhile, soak the bamboo steamer and set the ingredients.After making sure that the steam is rising well, place the steaming plate and steamer on top. Before using the steamer, make sure to soak both the lid and the body well. In particular, soak the body of the lid in water for 10 to 15 minutes to make sure that the wood is fully soaked.When cooking on the stove, please be careful that the heat does not exceed the outer diameter of the bottom of the pan. The steamer may burn and turn black if it is exposed to direct heat. (There is no problem with using it even if it does turn black.)Also, as you use it, cracks like the ones in the photo will appear in the frame of the steamer. This is due to the nature of the wood, and there is no problem even if you continue to use it. We hope you will see this as a completely natural occurrence.If you are reheating bread, it will be ready in about 2-3 minutes.Even slightly hardened bread can be made soft and moist again by steaming.Next, here is a 24cm (9.45″) body.The inside diameter is approximately 21cm (8.27″). It is large enough to hold about 6 small steamed buns. One of these can cook food for one to three people.This is a 24cm (9.45″) lid.This also has a sturdy handle.The Chinese steamer has a shallow body, and the duckboard bamboo bottom and bamboo lid allow steam to pass through well. Therefore, using “1 tier of lid” + up to “3 tiers of body” multiple foods can be cooked at one time.The photo shows the “1-tier of lid” and “2-tier of body” in use. A steaming plate (27cm(10.63“) in diameter) is placed on top of a pot (27cm(10.63”) in diameter) filled with boiling water, and a Chinese steamer (24cm(9.45″) in diameter) is placed on top of that.A cheesecloth and place it on the bottom of the steamer, then place the salmon, Potherb mustard and shimeji mushrooms on top. By placing a piece of cheesecloth or cooking sheet in the steamer, it makes it easier to remove the ingredients without getting the steamer dirty.The top layer has sliced lotus root and pumpkin. These are placed directly on the ingredients without anything else. You can place them directly on top of the ingredients, or lay down lettuce or cabbage, or put them on a heat-resistant plate such as porcelain.Once the water has boiled and the steam is rising well, place the steaming plate and bamboo steamer on top and steam for about 10 minutes. If you maintain a constant heat while steaming, the food will be evenly heated and steamed evenly. Also, it is important to try not to open the lid.Another good thing about a steamer is that you can bring the hot, freshly steamed food straight to the table. You can bring the steaming plate to the table and place a large flat dish underneath it.
Pumpkin, lotus root, shimeji mushrooms, potherb mustard and salmon.
Dipping it in a little salt and olive oil was delicious! You can really taste each ingredient, and the warmth of the soaks into your body.
Broccoli, bell peppers, onions, potatoes, sweet potatoes, mushrooms… Just steam any vegetables.
If you add butter or steam meat or fish on top of the vegetables, you can make a filling dish.
The amount of time you steam the food, the amount of moisture already contained in the ingredients, and using a steam cloth to moisten the food will all affect the texture of the finished dish, so it’s a good idea to experiment with different methods.
Unlike boiling or deep frying, it doesn’t get too hot, so you don’t lose the nutrients, and you can enjoy the full flavor of the ingredients, such as vegetables and seafood, without losing any of the flavor.
For example, steamed Xiao long bao, and “Shūmai (steamed pork dumplings)” that have been steamed thoroughly have a skin that is sufficiently moist and has a nice chewy texture. It’s not so much fluffy as it is chewy.
Because the steam escapes through the weaving of the lid, there is no excess moisture left in the steamer, so the food does not become soggy, and it can be steamed to the perfect.
Another great feature of steaming is that the food is delicious even when it has cooled down.
The Chinese steamer is a simple but profound tool that can bring out the natural flavors, textures and deliciousness of ingredients using only heat and moisture.
Of course, the steamer is a great cooking tool for the winter season when you want to enjoy warm food, while the fact that you can steam several dishes at once means it can be used all year round as an excellent cooking tool for busy days.
After use, do not leave them too long before rinse in water with a scrubbing brush to remove dirt and grime.Wash the lid well as well. After draining the water and wiping it dry with a cloth, dry it well in an airy, shady place (even by a kitchen window or near an exhaust fan).
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.
This Chinese steamer is made of Japanese cypress, so it smells wonderful when you first receive it. At first, the aroma may transfer to the food you are cooking, but after a few uses, the smell will gradually fade and you will no longer notice it.
This is a steamer that has been used for about three years. It has turned a nice color.
If the outer diameter of the pan or pot and the outer diameter of the steamer overlap exactly and the steamer is stable when placed on top, it can be used as is, but if it overhangs the pot, the bottom of the steamer will burn easily and it will be dangerous. Also, when using the steamer to cover the pot, please prepare a stockpot that is as deep as possible.
Also, even if the frame of the steamer fits perfectly inside the pot, please be careful as the frame may expand after steaming and become stuck.
In addition, the lid and the body are sold separately, and you cannot steam with just one of them. If you do not have a steamer, please be sure to purchase the lid and base as a set. Please increase the number of bodies to suit your needs.
If you would like to try using a steamer but do not have much space in your kitchen, or if you are a first-timer and do not know which one to choose, we recommend that you start with the 21cm (8.27″) steamer body and lid.
