Mini Japanese steamer 15cm, 18cm, 21cm / Hinoki cypress / Gifu-JPN 811119 岐阜県/ひのき ミニ和せいろ 蓋付き 15cm・18cm・21cm
Mini Japanese steamer 15cm, 18cm, 21cm / Hinoki cypress / Gifu-JPN 811119 岐阜県/ひのき ミニ和せいろ 蓋付き 15cm・18cm・21cm
These are “Mini Japanese steamer” which is useful for steaming food. Please prepare a pot separately and use it as a set of cooking utensils.
Made from “Kiso Hinoki” in Gifu, Japan, we present three smaller sizes that are easy to handle.
“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.
This page introduces three sizes: 15cm (5.91″), 18cm (7.09″), and 21cm (8.27″).
The “lid”, “bamboo mat”, and “steamer body” are used together.This is a Steamer body. The bottom is laid out with a bamboo mat.Rounded bent hinoki boards are fastened together using PVC to sew them together.This is the bottom rim of the steamer. Here, a nail has been hammered.This is a Mini Japanese steamer of the same size, which can be stacked up to two layers for cooking at one time.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 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.A lid is also included in the set. These also differ from the Chinese steamer in that they have no weaving and are made of a single piece of wood.Steaming can be done slowly by keeping the steam from the hot water in the pot and trapping it inside the steamer.Reverse side of the lid. The lid is made of “Sawara” (a type of cypress).There is a small hole in the centre of the back of the lid, which is created during the manufacturing process. It does not penetrate the surface and is safe for use. Also, due to the natural nature of the material, knots may appear. Please note that there may be dimples or dents, but these are not a problem when using the product and are not defective.This is a bamboo mat. The bamboo is from China.The back side of the bamboo mat.Please place the bamboo mat on the bottom of the steamer.Let’s take a look at the three sizes in order.This is 15cm (5.91″) mini Japanese stemaer.It is sized to cook 1 gou(cup)=150g=5.29oz of rice or food for one person.This is 18cm (7.09″) size.This size can cook 2 gou(cups)=300g=10.58oz of rice or enough food for 1 or 2 people.This is 21cm (8.27″) size.Designed to cook 2 gou(cups)=300g=10.58oz of rice or enough food for 2 to 3 people.We recommend using the “Toyama Prefecture/Aluminum 3-size stepped pot” shown on a separate page as a set for the mini Japanese steamer. Both the body and lid of the steamer should be thoroughly wet before use. In particular, soak the bottom part of the body in water for 10-15 minutes to make sure the wood is well moistened before use. This is a 15cm (5.91″) mini Japanese steamer on a 15.5cm (6.1″) stepped pot.When placing the pot on the stove, be careful that the flame does not exceed the outer diameter of the bottom of the pot.After the water has boiled and the steam has risen sufficiently, place the steamer on top and steam 1 gou(cup)=150g=5.29oz of refrigerated rice for the next 10 minutes or so.In this case, we wetted a steaming cloth with water, laid it out, placed cold rice on it, and wrapped it for steaming. By using a steamer cloth, the food does not touch the steamer directly, and it is convenient to pull up the whole cloth. A coarse, open weaving cloth is recommended because it allows steam to pass through. (Please prepare the steaming cloth separately.)After steaming, the rice is fluffy and looks freshly cooked. Once steamed, it is hard to believe that the rice has been in the refrigerator.
Watch the video to see how the rice is steamed. *Please be careful not to burn yourself as the steamer gets quite hot after steaming.
The well-steamed rice contains sufficient moisture and is moderately fluffy. It was as if the rice was freshly cooked and tasted great as Onigiri (rice balls).
Unlike boiling or frying, it is not too hot and does not lose nutrients, and it is also a great way to enjoy vegetables, seafood, and other ingredients without losing any of their flavor.
Reheat white or brown rice, or even Chinese buns.
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, “Mini 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. 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.
Not too big, not too small, the stepped pot fits perfectly and is useful not only for steaming dishes in a set with Mini Japanese steamer, but also as a cooking pot on its own.
This page shows only the steamer (body + lid + bamboo mat set). You can purchase the corresponding stepped pots from the links at the bottom of this page.
These are “Mini Japanese steamer” which is useful for steaming food. Please prepare a pot separately and use it as a set of cooking utensils.
Made from “Kiso Hinoki” in Gifu, Japan, we present three smaller sizes that are easy to handle.
“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.
This page introduces three sizes: 15cm (5.91″), 18cm (7.09″), and 21cm (8.27″).
The “lid”, “bamboo mat”, and “steamer body” are used together.This is a Steamer body. The bottom is laid out with a bamboo mat.Rounded bent hinoki boards are fastened together using PVC to sew them together.This is the bottom rim of the steamer. Here, a nail has been hammered.This is a Mini Japanese steamer of the same size, which can be stacked up to two layers for cooking at one time.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 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.A lid is also included in the set. These also differ from the Chinese steamer in that they have no weaving and are made of a single piece of wood.Steaming can be done slowly by keeping the steam from the hot water in the pot and trapping it inside the steamer.Reverse side of the lid. The lid is made of “Sawara” (a type of cypress).There is a small hole in the centre of the back of the lid, which is created during the manufacturing process. It does not penetrate the surface and is safe for use. Also, due to the natural nature of the material, knots may appear. Please note that there may be dimples or dents, but these are not a problem when using the product and are not defective.This is a bamboo mat. The bamboo is from China.The back side of the bamboo mat.Please place the bamboo mat on the bottom of the steamer.Let’s take a look at the three sizes in order.This is 15cm (5.91″) mini Japanese stemaer.It is sized to cook 1 gou(cup)=150g=5.29oz of rice or food for one person.This is 18cm (7.09″) size.This size can cook 2 gou(cups)=300g=10.58oz of rice or enough food for 1 or 2 people.This is 21cm (8.27″) size.Designed to cook 2 gou(cups)=300g=10.58oz of rice or enough food for 2 to 3 people.We recommend using the “Toyama Prefecture/Aluminum 3-size stepped pot” shown on a separate page as a set for the mini Japanese steamer. Both the body and lid of the steamer should be thoroughly wet before use. In particular, soak the bottom part of the body in water for 10-15 minutes to make sure the wood is well moistened before use. This is a 15cm (5.91″) mini Japanese steamer on a 15.5cm (6.1″) stepped pot.When placing the pot on the stove, be careful that the flame does not exceed the outer diameter of the bottom of the pot.After the water has boiled and the steam has risen sufficiently, place the steamer on top and steam 1 gou(cup)=150g=5.29oz of refrigerated rice for the next 10 minutes or so.In this case, we wetted a steaming cloth with water, laid it out, placed cold rice on it, and wrapped it for steaming. By using a steamer cloth, the food does not touch the steamer directly, and it is convenient to pull up the whole cloth. A coarse, open weaving cloth is recommended because it allows steam to pass through. (Please prepare the steaming cloth separately.)After steaming, the rice is fluffy and looks freshly cooked. Once steamed, it is hard to believe that the rice has been in the refrigerator.
Watch the video to see how the rice is steamed. *Please be careful not to burn yourself as the steamer gets quite hot after steaming.
The well-steamed rice contains sufficient moisture and is moderately fluffy. It was as if the rice was freshly cooked and tasted great as Onigiri (rice balls).
Unlike boiling or frying, it is not too hot and does not lose nutrients, and it is also a great way to enjoy vegetables, seafood, and other ingredients without losing any of their flavor.
Reheat white or brown rice, or even Chinese buns.
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, “Mini 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. 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.
Not too big, not too small, the stepped pot fits perfectly and is useful not only for steaming dishes in a set with Mini Japanese steamer, but also as a cooking pot on its own.
This page shows only the steamer (body + lid + bamboo mat set). You can purchase the corresponding stepped pots from the links at the bottom of this page.
These are “Mini Japanese steamer” which is useful for steaming food. Please prepare a pot separately and use it as a set of cooking utensils.
Made from “Kiso Hinoki” in Gifu, Japan, we present three smaller sizes that are easy to handle.
“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.
This page introduces three sizes: 15cm (5.91″), 18cm (7.09″), and 21cm (8.27″).
The “lid”, “bamboo mat”, and “steamer body” are used together.This is a Steamer body. The bottom is laid out with a bamboo mat.Rounded bent hinoki boards are fastened together using PVC to sew them together.This is the bottom rim of the steamer. Here, a nail has been hammered.This is a Mini Japanese steamer of the same size, which can be stacked up to two layers for cooking at one time.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 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.A lid is also included in the set. These also differ from the Chinese steamer in that they have no weaving and are made of a single piece of wood.Steaming can be done slowly by keeping the steam from the hot water in the pot and trapping it inside the steamer.Reverse side of the lid. The lid is made of “Sawara” (a type of cypress).There is a small hole in the centre of the back of the lid, which is created during the manufacturing process. It does not penetrate the surface and is safe for use. Also, due to the natural nature of the material, knots may appear. Please note that there may be dimples or dents, but these are not a problem when using the product and are not defective.This is a bamboo mat. The bamboo is from China.The back side of the bamboo mat.Please place the bamboo mat on the bottom of the steamer.Let’s take a look at the three sizes in order.This is 15cm (5.91″) mini Japanese stemaer.It is sized to cook 1 gou(cup)=150g=5.29oz of rice or food for one person.This is 18cm (7.09″) size.This size can cook 2 gou(cups)=300g=10.58oz of rice or enough food for 1 or 2 people.This is 21cm (8.27″) size.Designed to cook 2 gou(cups)=300g=10.58oz of rice or enough food for 2 to 3 people.We recommend using the “Toyama Prefecture/Aluminum 3-size stepped pot” shown on a separate page as a set for the mini Japanese steamer. Both the body and lid of the steamer should be thoroughly wet before use. In particular, soak the bottom part of the body in water for 10-15 minutes to make sure the wood is well moistened before use. This is a 15cm (5.91″) mini Japanese steamer on a 15.5cm (6.1″) stepped pot.When placing the pot on the stove, be careful that the flame does not exceed the outer diameter of the bottom of the pot.After the water has boiled and the steam has risen sufficiently, place the steamer on top and steam 1 gou(cup)=150g=5.29oz of refrigerated rice for the next 10 minutes or so.In this case, we wetted a steaming cloth with water, laid it out, placed cold rice on it, and wrapped it for steaming. By using a steamer cloth, the food does not touch the steamer directly, and it is convenient to pull up the whole cloth. A coarse, open weaving cloth is recommended because it allows steam to pass through. (Please prepare the steaming cloth separately.)After steaming, the rice is fluffy and looks freshly cooked. Once steamed, it is hard to believe that the rice has been in the refrigerator.
Watch the video to see how the rice is steamed. *Please be careful not to burn yourself as the steamer gets quite hot after steaming.
The well-steamed rice contains sufficient moisture and is moderately fluffy. It was as if the rice was freshly cooked and tasted great as Onigiri (rice balls).
Unlike boiling or frying, it is not too hot and does not lose nutrients, and it is also a great way to enjoy vegetables, seafood, and other ingredients without losing any of their flavor.
Reheat white or brown rice, or even Chinese buns.
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, “Mini 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. 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.
Not too big, not too small, the stepped pot fits perfectly and is useful not only for steaming dishes in a set with Mini Japanese steamer, but also as a cooking pot on its own.
This page shows only the steamer (body + lid + bamboo mat set). You can purchase the corresponding stepped pots from the links at the bottom of this page.
