This is a “Japanese steamer” which is great for steaming food. Please prepare a pot separately and use as a set.
Here we introduce 3 sizes of larger Japanese steamer made from “Kiso Hinoki” wood in Gifu prefecture, Japan.
“Kiso Hinoki” is a natural Japanese cypress found in the southern Hida and Tōnō regions of Gifu Prefecture, and has long been used as a high-quality building material, including the heartwood for the five-story pagoda of Hōryūji (Hōryū Temple).
Its fine grain, elasticity, and uniformity with little distortion make it an ideal material for making steamer.
On this page, we introduce three sizes: 24cm (9.45″), 27cm (10.63″), and 30cm (11.81″).
The “lid”, “bamboo mat”, and “steamer body” are used together.The lid is sold separately for Japanese steamer. If you are a first time user, please purchase the steamer and the lid together.This is a Steamer body. The bottom is laid out with a bamboo mat.A rounded hinoki board is bent and held together with cherry bark. Cherry bark is a strong material with a subdued color and luster, and is said to be durable even after several decades.This is the bottom rim of the steamer. Here, a nail has been hammered.Unlike the Chinese steamer, the body of the Japanese steamer is deep. One feature is the large capacity of heat that stays when the lid is closed.The heavy lid also prevents heat and steam from escaping, allowing the food to steam slowly to its core.The steamer may be slightly scratched during the production process, but this is not a defect. Please understand this beforehand.The lid, sold separately, is made of a single piece of heavy wood, without the weaving of a Chinese steamer.Steaming can be done slowly by keeping the steam from the hot water in the pot and trapping it inside the steamer.In the case of a Japanese steamer, use a lid with a diameter 3cm (1.18″) larger than the diameter of the body. If the body is 24cm (9.45″), the lid size is 27cm (10.63″).In addition, there may be occasional dents, small scratches, or chips as shown in the photos, but these are not a problem for use and are not defective. Please understand this in advance. And also, knots may appear on the lid. Please be assured that does not affect the foodstuffs.This is a bamboo mat. The bamboo is from China.The back side of the bamboo mat.The edges of the bamboo mat may splinter during the manufacturing process, but this is not a problem for use.Please place the bamboo mat on the bottom of the steamer.Let us introduce the three sizes in order.This is a 24cm (9.45″) Japanese steamer with a 27cm (10.63″) lid.It is large enough to hold four steamed egg custard bowls (e.g., φ9cm x H7cm), and is large enough to cook food for 3-4 people.This is a 27cm (10.63″) with a 30cm (11.81″) lid.Enough to hold five steamed egg custard bowls (e.g., φ9cm x H7cm) and cook food for 4 to 5 people.This is a 30cm (11.81″) with a 33cm (12.99″) lid.It is large enough to hold six steamed egg custard bowls (e.g., φ9cm x H7cm) and can cook food for 5-6 people.We recommend using the “Round Pot 3 Sizes / Aluminum / Toyama-JPN” (see separate page) as a set for Japanese steamer.Wet both the body and lid of the steamer well before use. In particular, soak the bottom part of the body in water for 10 to 15 minutes to make sure the wood is well moistened before use.This is a 24cm (9.45″) diameter pot, a 27cm (10.63″) aluminum steaming plate, and a 27cm (10.63″) “Japanese steamer” on top of it.After the water boils and the steam rises sufficiently, place the steamer on the stove. When placing the pot on the stove, be careful that the flame does not exceed the outer diameter of the bottom of the pot.The clams are served in porcelain, sprinkled with olive oil and chili peppers, and steamed for about 10 minutes. This dish is placed in a 27cm (10.63″) steamer with a 24cm (9.45″) diameter porcelain bowl.
Steamed clams in olive oil, watch the video.
The steamed scallion meat can be tasted whole without losing its flavor, and although the only seasoning is olive oil and a little red pepper, you can enjoy this luxurious dish. It is also delicious with garlic and tomatoes.
Also, please be careful not to burn yourself as the steamer and bowl become very hot immediately after steaming.
Also be used to reheat white or brown rice, make Chawan-mushi (steamed egg custard), Okowa (glutinous rice steamed with red beans or some other ingredient), etc.
Of course, we also recommend it for steamed vegetables such as broccoli and potatoes, seafood such as clams and mussels, and meat.
Our impression after using both Chinese and Japanese steamers is that the Chinese steamer can steam food for 5 to 10 minutes in a shorter time, while the Japanese steamer is better suited for slow steaming when cooking food for more than 10 minutes.
In any case, its warmth, taste, and texture are all exceptional, completely different from when using a microwave oven! It is also delicious even when it is cold. Another feature of cooking in a steamer is that it tastes good even after it cools down.
Using only heat and moisture, “Japanese steamer” is a simple but profound way to bring out the flavor, texture, and deliciousness of ingredients.
Steamers which can be stacked in several layers and steamed at once, will be useful all year round as a cooking tool in your busy life, not to mention in the winter season when you are happy to have hot food.
After use, wash with water using a scrubbing brush not too long after use to clean off any dirt. *In the photo, the bottom of the steamer is of the old specification.Wash the lids and bamboo mat equally well. After draining the water and wiping them dry with a cloth, dry them well in an airy shady place (even by a kitchen window or near an exhaust fan).
After drying thoroughly, place it in a well-ventilated place (such as an open rack shelf) or wrap it in paper or store it in a paper bag when not in use for a while.
We also have “Toyama Prefecture/Aluminum round pot with 3 sizes” which is compatible with each of the 3 sizes of Japanese steamer.
Not too big, not too small, the round pot fits perfectly and is useful not only for steaming dishes in a set with Steamer, but also as a cooking pot on its own.
The lid is 3cm (1.18″) larger in diameter than the steamer body. Compatible pots are available from the links at the bottom of this page.
Please select your favorite size and combination.
*Click here to go to Toyama Prefecture/Aluminum rounded pot (for Japanese steamer) 27cm（10.63″）, 30cm（11.81″）, 33cm（12.99″） 3 sizes.
This is a “Japanese steamer” which is great for steaming food. Please prepare a pot separately and use as a set.
Here we introduce 3 sizes of larger Japanese steamer made from “Kiso Hinoki” wood in Gifu prefecture, Japan.
“Kiso Hinoki” is a natural Japanese cypress found in the southern Hida and Tōnō regions of Gifu Prefecture, and has long been used as a high-quality building material, including the heartwood for the five-story pagoda of Hōryūji (Hōryū Temple).
Its fine grain, elasticity, and uniformity with little distortion make it an ideal material for making steamer.
On this page, we introduce three sizes: 24cm (9.45″), 27cm (10.63″), and 30cm (11.81″).
The “lid”, “bamboo mat”, and “steamer body” are used together.The lid is sold separately for Japanese steamer. If you are a first time user, please purchase the steamer and the lid together.This is a Steamer body. The bottom is laid out with a bamboo mat.A rounded hinoki board is bent and held together with cherry bark. Cherry bark is a strong material with a subdued color and luster, and is said to be durable even after several decades.This is the bottom rim of the steamer. Here, a nail has been hammered.Unlike the Chinese steamer, the body of the Japanese steamer is deep. One feature is the large capacity of heat that stays when the lid is closed.The heavy lid also prevents heat and steam from escaping, allowing the food to steam slowly to its core.The steamer may be slightly scratched during the production process, but this is not a defect. Please understand this beforehand.The lid, sold separately, is made of a single piece of heavy wood, without the weaving of a Chinese steamer.Steaming can be done slowly by keeping the steam from the hot water in the pot and trapping it inside the steamer.In the case of a Japanese steamer, use a lid with a diameter 3cm (1.18″) larger than the diameter of the body. If the body is 24cm (9.45″), the lid size is 27cm (10.63″).In addition, there may be occasional dents, small scratches, or chips as shown in the photos, but these are not a problem for use and are not defective. Please understand this in advance. And also, knots may appear on the lid. Please be assured that does not affect the foodstuffs.This is a bamboo mat. The bamboo is from China.The back side of the bamboo mat.The edges of the bamboo mat may splinter during the manufacturing process, but this is not a problem for use.Please place the bamboo mat on the bottom of the steamer.Let us introduce the three sizes in order.This is a 24cm (9.45″) Japanese steamer with a 27cm (10.63″) lid.It is large enough to hold four steamed egg custard bowls (e.g., φ9cm x H7cm), and is large enough to cook food for 3-4 people.This is a 27cm (10.63″) with a 30cm (11.81″) lid.Enough to hold five steamed egg custard bowls (e.g., φ9cm x H7cm) and cook food for 4 to 5 people.This is a 30cm (11.81″) with a 33cm (12.99″) lid.It is large enough to hold six steamed egg custard bowls (e.g., φ9cm x H7cm) and can cook food for 5-6 people.We recommend using the “Round Pot 3 Sizes / Aluminum / Toyama-JPN” (see separate page) as a set for Japanese steamer.Wet both the body and lid of the steamer well before use. In particular, soak the bottom part of the body in water for 10 to 15 minutes to make sure the wood is well moistened before use.This is a 24cm (9.45″) diameter pot, a 27cm (10.63″) aluminum steaming plate, and a 27cm (10.63″) “Japanese steamer” on top of it.After the water boils and the steam rises sufficiently, place the steamer on the stove. When placing the pot on the stove, be careful that the flame does not exceed the outer diameter of the bottom of the pot.The clams are served in porcelain, sprinkled with olive oil and chili peppers, and steamed for about 10 minutes. This dish is placed in a 27cm (10.63″) steamer with a 24cm (9.45″) diameter porcelain bowl.
Steamed clams in olive oil, watch the video.
The steamed scallion meat can be tasted whole without losing its flavor, and although the only seasoning is olive oil and a little red pepper, you can enjoy this luxurious dish. It is also delicious with garlic and tomatoes.
Also, please be careful not to burn yourself as the steamer and bowl become very hot immediately after steaming.
Also be used to reheat white or brown rice, make Chawan-mushi (steamed egg custard), Okowa (glutinous rice steamed with red beans or some other ingredient), etc.
Of course, we also recommend it for steamed vegetables such as broccoli and potatoes, seafood such as clams and mussels, and meat.
Our impression after using both Chinese and Japanese steamers is that the Chinese steamer can steam food for 5 to 10 minutes in a shorter time, while the Japanese steamer is better suited for slow steaming when cooking food for more than 10 minutes.
In any case, its warmth, taste, and texture are all exceptional, completely different from when using a microwave oven! It is also delicious even when it is cold. Another feature of cooking in a steamer is that it tastes good even after it cools down.
Using only heat and moisture, “Japanese steamer” is a simple but profound way to bring out the flavor, texture, and deliciousness of ingredients.
Steamers which can be stacked in several layers and steamed at once, will be useful all year round as a cooking tool in your busy life, not to mention in the winter season when you are happy to have hot food.
After use, wash with water using a scrubbing brush not too long after use to clean off any dirt. *In the photo, the bottom of the steamer is of the old specification.Wash the lids and bamboo mat equally well. After draining the water and wiping them dry with a cloth, dry them well in an airy shady place (even by a kitchen window or near an exhaust fan).
After drying thoroughly, place it in a well-ventilated place (such as an open rack shelf) or wrap it in paper or store it in a paper bag when not in use for a while.
We also have “Toyama Prefecture/Aluminum round pot with 3 sizes” which is compatible with each of the 3 sizes of Japanese steamer.
Not too big, not too small, the round pot fits perfectly and is useful not only for steaming dishes in a set with Steamer, but also as a cooking pot on its own.
The lid is 3cm (1.18″) larger in diameter than the steamer body. Compatible pots are available from the links at the bottom of this page.
Please select your favorite size and combination.
*Click here to go to Toyama Prefecture/Aluminum rounded pot (for Japanese steamer) 27cm（10.63″）, 30cm（11.81″）, 33cm（12.99″） 3 sizes.
This is a “Japanese steamer” which is great for steaming food. Please prepare a pot separately and use as a set.
Here we introduce 3 sizes of larger Japanese steamer made from “Kiso Hinoki” wood in Gifu prefecture, Japan.
“Kiso Hinoki” is a natural Japanese cypress found in the southern Hida and Tōnō regions of Gifu Prefecture, and has long been used as a high-quality building material, including the heartwood for the five-story pagoda of Hōryūji (Hōryū Temple).
Its fine grain, elasticity, and uniformity with little distortion make it an ideal material for making steamer.
On this page, we introduce three sizes: 24cm (9.45″), 27cm (10.63″), and 30cm (11.81″).
The “lid”, “bamboo mat”, and “steamer body” are used together.The lid is sold separately for Japanese steamer. If you are a first time user, please purchase the steamer and the lid together.This is a Steamer body. The bottom is laid out with a bamboo mat.A rounded hinoki board is bent and held together with cherry bark. Cherry bark is a strong material with a subdued color and luster, and is said to be durable even after several decades.This is the bottom rim of the steamer. Here, a nail has been hammered.Unlike the Chinese steamer, the body of the Japanese steamer is deep. One feature is the large capacity of heat that stays when the lid is closed.The heavy lid also prevents heat and steam from escaping, allowing the food to steam slowly to its core.The steamer may be slightly scratched during the production process, but this is not a defect. Please understand this beforehand.The lid, sold separately, is made of a single piece of heavy wood, without the weaving of a Chinese steamer.Steaming can be done slowly by keeping the steam from the hot water in the pot and trapping it inside the steamer.In the case of a Japanese steamer, use a lid with a diameter 3cm (1.18″) larger than the diameter of the body. If the body is 24cm (9.45″), the lid size is 27cm (10.63″).In addition, there may be occasional dents, small scratches, or chips as shown in the photos, but these are not a problem for use and are not defective. Please understand this in advance. And also, knots may appear on the lid. Please be assured that does not affect the foodstuffs.This is a bamboo mat. The bamboo is from China.The back side of the bamboo mat.The edges of the bamboo mat may splinter during the manufacturing process, but this is not a problem for use.Please place the bamboo mat on the bottom of the steamer.Let us introduce the three sizes in order.This is a 24cm (9.45″) Japanese steamer with a 27cm (10.63″) lid.It is large enough to hold four steamed egg custard bowls (e.g., φ9cm x H7cm), and is large enough to cook food for 3-4 people.This is a 27cm (10.63″) with a 30cm (11.81″) lid.Enough to hold five steamed egg custard bowls (e.g., φ9cm x H7cm) and cook food for 4 to 5 people.This is a 30cm (11.81″) with a 33cm (12.99″) lid.It is large enough to hold six steamed egg custard bowls (e.g., φ9cm x H7cm) and can cook food for 5-6 people.We recommend using the “Round Pot 3 Sizes / Aluminum / Toyama-JPN” (see separate page) as a set for Japanese steamer.Wet both the body and lid of the steamer well before use. In particular, soak the bottom part of the body in water for 10 to 15 minutes to make sure the wood is well moistened before use.This is a 24cm (9.45″) diameter pot, a 27cm (10.63″) aluminum steaming plate, and a 27cm (10.63″) “Japanese steamer” on top of it.After the water boils and the steam rises sufficiently, place the steamer on the stove. When placing the pot on the stove, be careful that the flame does not exceed the outer diameter of the bottom of the pot.The clams are served in porcelain, sprinkled with olive oil and chili peppers, and steamed for about 10 minutes. This dish is placed in a 27cm (10.63″) steamer with a 24cm (9.45″) diameter porcelain bowl.
Steamed clams in olive oil, watch the video.
The steamed scallion meat can be tasted whole without losing its flavor, and although the only seasoning is olive oil and a little red pepper, you can enjoy this luxurious dish. It is also delicious with garlic and tomatoes.
Also, please be careful not to burn yourself as the steamer and bowl become very hot immediately after steaming.
Also be used to reheat white or brown rice, make Chawan-mushi (steamed egg custard), Okowa (glutinous rice steamed with red beans or some other ingredient), etc.
Of course, we also recommend it for steamed vegetables such as broccoli and potatoes, seafood such as clams and mussels, and meat.
Our impression after using both Chinese and Japanese steamers is that the Chinese steamer can steam food for 5 to 10 minutes in a shorter time, while the Japanese steamer is better suited for slow steaming when cooking food for more than 10 minutes.
In any case, its warmth, taste, and texture are all exceptional, completely different from when using a microwave oven! It is also delicious even when it is cold. Another feature of cooking in a steamer is that it tastes good even after it cools down.
Using only heat and moisture, “Japanese steamer” is a simple but profound way to bring out the flavor, texture, and deliciousness of ingredients.
Steamers which can be stacked in several layers and steamed at once, will be useful all year round as a cooking tool in your busy life, not to mention in the winter season when you are happy to have hot food.
After use, wash with water using a scrubbing brush not too long after use to clean off any dirt. *In the photo, the bottom of the steamer is of the old specification.Wash the lids and bamboo mat equally well. After draining the water and wiping them dry with a cloth, dry them well in an airy shady place (even by a kitchen window or near an exhaust fan).
After drying thoroughly, place it in a well-ventilated place (such as an open rack shelf) or wrap it in paper or store it in a paper bag when not in use for a while.
We also have “Toyama Prefecture/Aluminum round pot with 3 sizes” which is compatible with each of the 3 sizes of Japanese steamer.
Not too big, not too small, the round pot fits perfectly and is useful not only for steaming dishes in a set with Steamer, but also as a cooking pot on its own.
The lid is 3cm (1.18″) larger in diameter than the steamer body. Compatible pots are available from the links at the bottom of this page.
Please select your favorite size and combination.
*Click here to go to Toyama Prefecture/Aluminum rounded pot (for Japanese steamer) 27cm（10.63″）, 30cm（11.81″）, 33cm（12.99″） 3 sizes.
