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”.
“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.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.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.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.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 is thick, approximately 1.2cm (0.39″) thick, and keeps the heat from the steam taken in from the hot water in the pot.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.The frame of the lid is made of hinoki (Japanese cypress) and the center part is made of woven bamboo. The bamboo is not made in Japan, but in China.The lid has a rattan handle. This is a 21cm (8.27″) body. 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 a 21cm (8.27″) lid. 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.Wet both the body and the lid well before use. In particular, soak the bottom of the body in water for 10 to 15 minutes to thoroughly soak the wood in water before use.When placing the steamer on the stove, be careful that the flame does not exceed the outer diameter of the bottom of the pot, as the steamer may burn.After the water boils and the steam rises enough, the steamer is placed on top, and the meat buns are ready to be steamed in the next 10 minutes or so.Steaming bread is also recommended. First, put plenty of water in a pot and bring it to a boil. Meanwhile, wet the steamer and set the food on it. After making sure the steam is well risen, place the steamer on top.Bread that is a little hard becomes fluffy and chewy when steamed.
Here is a video of the bread steaming up.
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.The Chinese steamer has a shallow body, and the sawtooth 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.After the water boils and the steam rises well, place the steaming board and the steamer on top and steam for about 10 minutes. Maintaining a constant heat level while steaming ensures that the food is evenly heated and steamed evenly. Another key point is to avoid opening the lid while steaming.
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.
After use, do not leave them too long before rinsing 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.
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.
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”.
“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.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.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.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.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 is thick, approximately 1.2cm (0.39″) thick, and keeps the heat from the steam taken in from the hot water in the pot.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.The frame of the lid is made of hinoki (Japanese cypress) and the center part is made of woven bamboo. The bamboo is not made in Japan, but in China.The lid has a rattan handle. This is a 21cm (8.27″) body. 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 a 21cm (8.27″) lid. 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.Wet both the body and the lid well before use. In particular, soak the bottom of the body in water for 10 to 15 minutes to thoroughly soak the wood in water before use.When placing the steamer on the stove, be careful that the flame does not exceed the outer diameter of the bottom of the pot, as the steamer may burn.After the water boils and the steam rises enough, the steamer is placed on top, and the meat buns are ready to be steamed in the next 10 minutes or so.Steaming bread is also recommended. First, put plenty of water in a pot and bring it to a boil. Meanwhile, wet the steamer and set the food on it. After making sure the steam is well risen, place the steamer on top.Bread that is a little hard becomes fluffy and chewy when steamed.
Here is a video of the bread steaming up.
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.The Chinese steamer has a shallow body, and the sawtooth 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.After the water boils and the steam rises well, place the steaming board and the steamer on top and steam for about 10 minutes. Maintaining a constant heat level while steaming ensures that the food is evenly heated and steamed evenly. Another key point is to avoid opening the lid while steaming.
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.
After use, do not leave them too long before rinsing 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.
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.
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”.
“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.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.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.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.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 is thick, approximately 1.2cm (0.39″) thick, and keeps the heat from the steam taken in from the hot water in the pot.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.The frame of the lid is made of hinoki (Japanese cypress) and the center part is made of woven bamboo. The bamboo is not made in Japan, but in China.The lid has a rattan handle. This is a 21cm (8.27″) body. 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 a 21cm (8.27″) lid. 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.Wet both the body and the lid well before use. In particular, soak the bottom of the body in water for 10 to 15 minutes to thoroughly soak the wood in water before use.When placing the steamer on the stove, be careful that the flame does not exceed the outer diameter of the bottom of the pot, as the steamer may burn.After the water boils and the steam rises enough, the steamer is placed on top, and the meat buns are ready to be steamed in the next 10 minutes or so.Steaming bread is also recommended. First, put plenty of water in a pot and bring it to a boil. Meanwhile, wet the steamer and set the food on it. After making sure the steam is well risen, place the steamer on top.Bread that is a little hard becomes fluffy and chewy when steamed.
Here is a video of the bread steaming up.
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.The Chinese steamer has a shallow body, and the sawtooth 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.After the water boils and the steam rises well, place the steaming board and the steamer on top and steam for about 10 minutes. Maintaining a constant heat level while steaming ensures that the food is evenly heated and steamed evenly. Another key point is to avoid opening the lid while steaming.
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.
After use, do not leave them too long before rinsing 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.
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.
