This is a premium Japanese steamer that’s easy to use for steaming. Please prepare a compatible pot separately to use together with the steamer.
Here, we introduce three generously sized steamers made from Kiso hinoki, a type of Japanese cypress sourced from Gifu Prefecture.
Kiso hinoki is a natural cypress that grows in the southern Hida and Tōnō regions of Gifu. It has long been valued as a high-quality building material, used in structures such as the central pillar of the five-story pagoda at Hōryū-ji Temple.
Its fine grain, elasticity, and low warping tendency make it an ideal material for bentwood items such as this steamer.
For these steamers, side boards are taken from the outer portions of hinoki logs after the central timber is cut. The rough-cut side boards, still with bark attached, are trimmed by shaving off the bark, planed to an even thickness, and cut to uniform lengths for steaming use.
Each piece of hinoki wood is softened in hot water, then carefully bent into a round shape. Finally, the ends are fastened with cherry bark. Every steamer is crafted entirely by hand.
The pale, understated tone of hinoki is said to stay white with regular wiping. This hinoki steamer is durable and well-made, with a strength that makes it suitable for long-term use.
We introduce three sizes on this page: 24cm, 27cm, and 30cm in diameter (approx. 9.45″ to 11.81″).
A complete steamer setup consists of the lid, bamboo mat, and the steamer body.For this premium Japanese steamer, the lid is sold separately. If this is your first time using one, we recommend purchasing the body and lid together.Here is the steamer body with a bamboo mat placed at the bottom.The bent hinoki board is secured using the outer bark of cherry trees. Cherry bark has a calm tone and subtle sheen, and it is known for its durability—even decades after use.This is the view from inside the steamer. Cherry bark is sometimes used in basketry as a material for reinforcement or decorative accents.This is the bottom edge of the steamer body. Small nails are used here.The outer rim of the base is built up with layers of hinoki to give it extra thickness.This allows the steamer to sit securely on a stepped pot or steaming plate.Unlike Chinese steamers, the body of this steamer is deeper. This means there is more space inside for steam to circulate when the lid is on—one of its key characteristics.Once the solid wood lid is placed on, heat and steam are retained inside, allowing ingredients to be gently steamed through to the center.This is the underside of the steamer. ＊Please note that from the March 2023 restock, the bottom structure has been updated to the cross-bar style shown here. It allows for better steam circulation and makes it compatible with steaming plates.During production, small marks or scratches may occur on the steamer, but these do not affect use and are not considered defects.The lid, sold separately, is not woven like a Chinese steamer lid—it is made from a solid piece of wood and fits snugly to retain heat and steam.This design traps the steam rising from the pot and allows the contents to steam thoroughly.For this premium Japanese steamer, please use a lid that is approximately 3cm (1.18″) larger in diameter than the steamer body. For example, if the body is 24cm (9.45″), the corresponding lid should be 27cm (10.63″).You may occasionally notice dents, minor chips, or small scratches like those shown in the photo. These do not affect use and are not considered defects. Thank you for your understanding. Also, natural wood knots may appear, but they do not affect the food in any way.This is the bamboo mat used with the steamer. The bamboo is sourced from China.Here is the underside of the mat.The edges may sometimes show slight fraying, as a result of the production process, but this does not affect its usability.Place the mat on the bottom of the steamer when using.Now, let us introduce the three available sizes.This is the 24cm (9.45″) premium Japanese steamer, shown here with a 27cm (10.63″) lid.It can steam about 1 shō (1.5 liters) of uncooked rice. For example, it can hold four chawanmushi cups measuring approximately 3.54″ in diameter and 2.76″ in height—making it a suitable size for preparing meals for 3 to 4 people.This is the 27cm (10.63″) size, shown here with a 30cm (11.81″) lid.It can steam about 1.5 shō (about 2.25 liters) of uncooked rice. It holds five chawanmushi cups of similar size and is suitable for preparing meals for 4 to 5 people.This is the 30cm (11.81″) size, shown here with a 33cm (12.99″) lid.It can steam about 2 shō (approx. 3 liters) of uncooked rice. It holds six chawanmushi cups of similar size and is suitable for preparing meals for 5 to 6 people.We recommend pairing the Premium Japanese Steamer with the “Large Stepped Pot / Aluminum / Toyama-JPN 811118,” introduced on a separate page.Before use, be sure to thoroughly wet both the steamer body and lid. In particular, soak the bottom of the steamer body in water for 10 to 15 minutes so the wood absorbs moisture fully. In this photo, a 27cm (10.63″) premium steamer is placed on top of a 27cm (10.63″) aluminum steaming plate, which sits on a 24cm (9.45″) double-handled pot.Set the steamer on once the water is boiling and steam is rising well. When using over a gas flame, take care that the flames do not extend beyond the base of the pot.Here, clams have been placed in a porcelain dish (9.45″ in diameter), drizzled with olive oil, and steamed for about 10 minutes with a chili pepper. This cooking example was done using a 27cm (10.63″) steamer.
Please enjoy the video showing the steaming process for clams in olive oil.
The steamed clams retain their full umami flavor, making them deeply satisfying to eat whole. Though the only seasonings used were olive oil and a touch of chili, the result is a simple yet elegant dish. It would also pair beautifully with garlic, tomatoes, or other additions.
This time we placed the porcelain dish directly in the steamer, but placing a steaming cloth underneath makes it easier to lift the dish out after cooking.
A steaming cloth is especially useful—preventing ingredients from sticking to the steamer, and allowing food to be wrapped or lifted easily. We recommend a loosely woven cloth that allows steam to pass through. (Steaming cloth not included; please prepare separately.)
Please note that the steamer becomes very hot after cooking, so take care to avoid burns.
Steaming time, the moisture content of the ingredients, or whether you use a damp steaming cloth or a layer of parchment paper— all of these can affect the final texture. Feel free to explore and discover what works best for you.
Compared to boiling or frying, steaming does not overheat the ingredients, so it helps retain nutrients and brings out the natural flavors of vegetables, seafood, and more.
A premium Japanese steamer is useful not only for reheating white or brown rice, but also for making chawanmushi, steamed sticky rice, or red rice.
With its deeper shape and wide steaming surface, the Japanese steamer is ideal for dishes where the ingredients are placed in individual bowls—like chawanmushi— as well as for preparing larger quantities of sticky rice or red rice for gatherings.
It’s also excellent for vegetables such as broccoli or potatoes, shellfish like clams or mussels, and even steamed meat dishes.
After using both Chinese and Japanese steamers, our impression is that for quick steaming —about 5 to 10 minutes—the Chinese steamer works more efficiently. But for longer steaming (over 10 minutes), the Japanese steamer excels with its gentle and thorough cooking.
In any case, steaming brings out warmth, flavor, and texture in ways the microwave simply can’t. The result is always more delicious—and stays delicious, even after it cools.
This premium Japanese steamer draws out the natural flavor and texture of ingredients using nothing but heat and moisture. Simple, but surprisingly deep.
It’s especially appreciated in the cold winter months, but being able to stack multiple layers for batch steaming makes it a practical cooking tool you’ll want to use all year round.
After use, rinse the steamer with water and scrub gently with a brush as soon as possible to remove any food residue. (Note: the photo shows the previous version of the steamer bottom.)Be sure to wash the lid and bamboo mat thoroughly as well. After draining, wipe them with a dry cloth, then let them dry completely in a well-ventilated, shaded area—such as near a kitchen window or exhaust fan.
Once fully dry, store the steamer in a place with good airflow, such as an open shelf. If not in use for a while, wrap it in paper or place it in a paper bag before storing.
These pots fit snugly—not too big, not too small—making them ideal not only for use with steamers, but also as versatile cooking pots on their own.
Together, the steamer and pot have a beautifully poised presence. Even just having them in your kitchen brings a quiet sense of satisfaction.
The lid should be about 3cm (approx. 1.18″) larger in diameter than the steamer body. A link to the matching pots is available at the bottom of this page— please choose the size that suits your needs.
Please note: This item ships from Japan. As the buyer, you are responsible for any import duties, customs fees, or local taxes that may be charged in your country. These costs are not included in the item price or shipping cost. Please check with your local customs authority if you are unsure about any potential charges before placing your order.
This is a premium Japanese steamer that’s easy to use for steaming. Please prepare a compatible pot separately to use together with the steamer.
Here, we introduce three generously sized steamers made from Kiso hinoki, a type of Japanese cypress sourced from Gifu Prefecture.
Kiso hinoki is a natural cypress that grows in the southern Hida and Tōnō regions of Gifu. It has long been valued as a high-quality building material, used in structures such as the central pillar of the five-story pagoda at Hōryū-ji Temple.
Its fine grain, elasticity, and low warping tendency make it an ideal material for bentwood items such as this steamer.
For these steamers, side boards are taken from the outer portions of hinoki logs after the central timber is cut. The rough-cut side boards, still with bark attached, are trimmed by shaving off the bark, planed to an even thickness, and cut to uniform lengths for steaming use.
Each piece of hinoki wood is softened in hot water, then carefully bent into a round shape. Finally, the ends are fastened with cherry bark. Every steamer is crafted entirely by hand.
The pale, understated tone of hinoki is said to stay white with regular wiping. This hinoki steamer is durable and well-made, with a strength that makes it suitable for long-term use.
We introduce three sizes on this page: 24cm, 27cm, and 30cm in diameter (approx. 9.45″ to 11.81″).
A complete steamer setup consists of the lid, bamboo mat, and the steamer body.For this premium Japanese steamer, the lid is sold separately. If this is your first time using one, we recommend purchasing the body and lid together.Here is the steamer body with a bamboo mat placed at the bottom.The bent hinoki board is secured using the outer bark of cherry trees. Cherry bark has a calm tone and subtle sheen, and it is known for its durability—even decades after use.This is the view from inside the steamer. Cherry bark is sometimes used in basketry as a material for reinforcement or decorative accents.This is the bottom edge of the steamer body. Small nails are used here.The outer rim of the base is built up with layers of hinoki to give it extra thickness.This allows the steamer to sit securely on a stepped pot or steaming plate.Unlike Chinese steamers, the body of this steamer is deeper. This means there is more space inside for steam to circulate when the lid is on—one of its key characteristics.Once the solid wood lid is placed on, heat and steam are retained inside, allowing ingredients to be gently steamed through to the center.This is the underside of the steamer. ＊Please note that from the March 2023 restock, the bottom structure has been updated to the cross-bar style shown here. It allows for better steam circulation and makes it compatible with steaming plates.During production, small marks or scratches may occur on the steamer, but these do not affect use and are not considered defects.The lid, sold separately, is not woven like a Chinese steamer lid—it is made from a solid piece of wood and fits snugly to retain heat and steam.This design traps the steam rising from the pot and allows the contents to steam thoroughly.For this premium Japanese steamer, please use a lid that is approximately 3cm (1.18″) larger in diameter than the steamer body. For example, if the body is 24cm (9.45″), the corresponding lid should be 27cm (10.63″).You may occasionally notice dents, minor chips, or small scratches like those shown in the photo. These do not affect use and are not considered defects. Thank you for your understanding. Also, natural wood knots may appear, but they do not affect the food in any way.This is the bamboo mat used with the steamer. The bamboo is sourced from China.Here is the underside of the mat.The edges may sometimes show slight fraying, as a result of the production process, but this does not affect its usability.Place the mat on the bottom of the steamer when using.Now, let us introduce the three available sizes.This is the 24cm (9.45″) premium Japanese steamer, shown here with a 27cm (10.63″) lid.It can steam about 1 shō (1.5 liters) of uncooked rice. For example, it can hold four chawanmushi cups measuring approximately 3.54″ in diameter and 2.76″ in height—making it a suitable size for preparing meals for 3 to 4 people.This is the 27cm (10.63″) size, shown here with a 30cm (11.81″) lid.It can steam about 1.5 shō (about 2.25 liters) of uncooked rice. It holds five chawanmushi cups of similar size and is suitable for preparing meals for 4 to 5 people.This is the 30cm (11.81″) size, shown here with a 33cm (12.99″) lid.It can steam about 2 shō (approx. 3 liters) of uncooked rice. It holds six chawanmushi cups of similar size and is suitable for preparing meals for 5 to 6 people.We recommend pairing the Premium Japanese Steamer with the “Large Stepped Pot / Aluminum / Toyama-JPN 811118,” introduced on a separate page.Before use, be sure to thoroughly wet both the steamer body and lid. In particular, soak the bottom of the steamer body in water for 10 to 15 minutes so the wood absorbs moisture fully. In this photo, a 27cm (10.63″) premium steamer is placed on top of a 27cm (10.63″) aluminum steaming plate, which sits on a 24cm (9.45″) double-handled pot.Set the steamer on once the water is boiling and steam is rising well. When using over a gas flame, take care that the flames do not extend beyond the base of the pot.Here, clams have been placed in a porcelain dish (9.45″ in diameter), drizzled with olive oil, and steamed for about 10 minutes with a chili pepper. This cooking example was done using a 27cm (10.63″) steamer.
Please enjoy the video showing the steaming process for clams in olive oil.
The steamed clams retain their full umami flavor, making them deeply satisfying to eat whole. Though the only seasonings used were olive oil and a touch of chili, the result is a simple yet elegant dish. It would also pair beautifully with garlic, tomatoes, or other additions.
This time we placed the porcelain dish directly in the steamer, but placing a steaming cloth underneath makes it easier to lift the dish out after cooking.
A steaming cloth is especially useful—preventing ingredients from sticking to the steamer, and allowing food to be wrapped or lifted easily. We recommend a loosely woven cloth that allows steam to pass through. (Steaming cloth not included; please prepare separately.)
Please note that the steamer becomes very hot after cooking, so take care to avoid burns.
Steaming time, the moisture content of the ingredients, or whether you use a damp steaming cloth or a layer of parchment paper— all of these can affect the final texture. Feel free to explore and discover what works best for you.
Compared to boiling or frying, steaming does not overheat the ingredients, so it helps retain nutrients and brings out the natural flavors of vegetables, seafood, and more.
A premium Japanese steamer is useful not only for reheating white or brown rice, but also for making chawanmushi, steamed sticky rice, or red rice.
With its deeper shape and wide steaming surface, the Japanese steamer is ideal for dishes where the ingredients are placed in individual bowls—like chawanmushi— as well as for preparing larger quantities of sticky rice or red rice for gatherings.
It’s also excellent for vegetables such as broccoli or potatoes, shellfish like clams or mussels, and even steamed meat dishes.
After using both Chinese and Japanese steamers, our impression is that for quick steaming —about 5 to 10 minutes—the Chinese steamer works more efficiently. But for longer steaming (over 10 minutes), the Japanese steamer excels with its gentle and thorough cooking.
In any case, steaming brings out warmth, flavor, and texture in ways the microwave simply can’t. The result is always more delicious—and stays delicious, even after it cools.
This premium Japanese steamer draws out the natural flavor and texture of ingredients using nothing but heat and moisture. Simple, but surprisingly deep.
It’s especially appreciated in the cold winter months, but being able to stack multiple layers for batch steaming makes it a practical cooking tool you’ll want to use all year round.
After use, rinse the steamer with water and scrub gently with a brush as soon as possible to remove any food residue. (Note: the photo shows the previous version of the steamer bottom.)Be sure to wash the lid and bamboo mat thoroughly as well. After draining, wipe them with a dry cloth, then let them dry completely in a well-ventilated, shaded area—such as near a kitchen window or exhaust fan.
Once fully dry, store the steamer in a place with good airflow, such as an open shelf. If not in use for a while, wrap it in paper or place it in a paper bag before storing.
These pots fit snugly—not too big, not too small—making them ideal not only for use with steamers, but also as versatile cooking pots on their own.
Together, the steamer and pot have a beautifully poised presence. Even just having them in your kitchen brings a quiet sense of satisfaction.
The lid should be about 3cm (approx. 1.18″) larger in diameter than the steamer body. A link to the matching pots is available at the bottom of this page— please choose the size that suits your needs.
Please note: This item ships from Japan. As the buyer, you are responsible for any import duties, customs fees, or local taxes that may be charged in your country. These costs are not included in the item price or shipping cost. Please check with your local customs authority if you are unsure about any potential charges before placing your order.
This is a premium Japanese steamer that’s easy to use for steaming. Please prepare a compatible pot separately to use together with the steamer.
Here, we introduce three generously sized steamers made from Kiso hinoki, a type of Japanese cypress sourced from Gifu Prefecture.
Kiso hinoki is a natural cypress that grows in the southern Hida and Tōnō regions of Gifu. It has long been valued as a high-quality building material, used in structures such as the central pillar of the five-story pagoda at Hōryū-ji Temple.
Its fine grain, elasticity, and low warping tendency make it an ideal material for bentwood items such as this steamer.
For these steamers, side boards are taken from the outer portions of hinoki logs after the central timber is cut. The rough-cut side boards, still with bark attached, are trimmed by shaving off the bark, planed to an even thickness, and cut to uniform lengths for steaming use.
Each piece of hinoki wood is softened in hot water, then carefully bent into a round shape. Finally, the ends are fastened with cherry bark. Every steamer is crafted entirely by hand.
The pale, understated tone of hinoki is said to stay white with regular wiping. This hinoki steamer is durable and well-made, with a strength that makes it suitable for long-term use.
We introduce three sizes on this page: 24cm, 27cm, and 30cm in diameter (approx. 9.45″ to 11.81″).
A complete steamer setup consists of the lid, bamboo mat, and the steamer body.For this premium Japanese steamer, the lid is sold separately. If this is your first time using one, we recommend purchasing the body and lid together.Here is the steamer body with a bamboo mat placed at the bottom.The bent hinoki board is secured using the outer bark of cherry trees. Cherry bark has a calm tone and subtle sheen, and it is known for its durability—even decades after use.This is the view from inside the steamer. Cherry bark is sometimes used in basketry as a material for reinforcement or decorative accents.This is the bottom edge of the steamer body. Small nails are used here.The outer rim of the base is built up with layers of hinoki to give it extra thickness.This allows the steamer to sit securely on a stepped pot or steaming plate.Unlike Chinese steamers, the body of this steamer is deeper. This means there is more space inside for steam to circulate when the lid is on—one of its key characteristics.Once the solid wood lid is placed on, heat and steam are retained inside, allowing ingredients to be gently steamed through to the center.This is the underside of the steamer. ＊Please note that from the March 2023 restock, the bottom structure has been updated to the cross-bar style shown here. It allows for better steam circulation and makes it compatible with steaming plates.During production, small marks or scratches may occur on the steamer, but these do not affect use and are not considered defects.The lid, sold separately, is not woven like a Chinese steamer lid—it is made from a solid piece of wood and fits snugly to retain heat and steam.This design traps the steam rising from the pot and allows the contents to steam thoroughly.For this premium Japanese steamer, please use a lid that is approximately 3cm (1.18″) larger in diameter than the steamer body. For example, if the body is 24cm (9.45″), the corresponding lid should be 27cm (10.63″).You may occasionally notice dents, minor chips, or small scratches like those shown in the photo. These do not affect use and are not considered defects. Thank you for your understanding. Also, natural wood knots may appear, but they do not affect the food in any way.This is the bamboo mat used with the steamer. The bamboo is sourced from China.Here is the underside of the mat.The edges may sometimes show slight fraying, as a result of the production process, but this does not affect its usability.Place the mat on the bottom of the steamer when using.Now, let us introduce the three available sizes.This is the 24cm (9.45″) premium Japanese steamer, shown here with a 27cm (10.63″) lid.It can steam about 1 shō (1.5 liters) of uncooked rice. For example, it can hold four chawanmushi cups measuring approximately 3.54″ in diameter and 2.76″ in height—making it a suitable size for preparing meals for 3 to 4 people.This is the 27cm (10.63″) size, shown here with a 30cm (11.81″) lid.It can steam about 1.5 shō (about 2.25 liters) of uncooked rice. It holds five chawanmushi cups of similar size and is suitable for preparing meals for 4 to 5 people.This is the 30cm (11.81″) size, shown here with a 33cm (12.99″) lid.It can steam about 2 shō (approx. 3 liters) of uncooked rice. It holds six chawanmushi cups of similar size and is suitable for preparing meals for 5 to 6 people.We recommend pairing the Premium Japanese Steamer with the “Large Stepped Pot / Aluminum / Toyama-JPN 811118,” introduced on a separate page.Before use, be sure to thoroughly wet both the steamer body and lid. In particular, soak the bottom of the steamer body in water for 10 to 15 minutes so the wood absorbs moisture fully. In this photo, a 27cm (10.63″) premium steamer is placed on top of a 27cm (10.63″) aluminum steaming plate, which sits on a 24cm (9.45″) double-handled pot.Set the steamer on once the water is boiling and steam is rising well. When using over a gas flame, take care that the flames do not extend beyond the base of the pot.Here, clams have been placed in a porcelain dish (9.45″ in diameter), drizzled with olive oil, and steamed for about 10 minutes with a chili pepper. This cooking example was done using a 27cm (10.63″) steamer.
Please enjoy the video showing the steaming process for clams in olive oil.
The steamed clams retain their full umami flavor, making them deeply satisfying to eat whole. Though the only seasonings used were olive oil and a touch of chili, the result is a simple yet elegant dish. It would also pair beautifully with garlic, tomatoes, or other additions.
This time we placed the porcelain dish directly in the steamer, but placing a steaming cloth underneath makes it easier to lift the dish out after cooking.
A steaming cloth is especially useful—preventing ingredients from sticking to the steamer, and allowing food to be wrapped or lifted easily. We recommend a loosely woven cloth that allows steam to pass through. (Steaming cloth not included; please prepare separately.)
Please note that the steamer becomes very hot after cooking, so take care to avoid burns.
Steaming time, the moisture content of the ingredients, or whether you use a damp steaming cloth or a layer of parchment paper— all of these can affect the final texture. Feel free to explore and discover what works best for you.
Compared to boiling or frying, steaming does not overheat the ingredients, so it helps retain nutrients and brings out the natural flavors of vegetables, seafood, and more.
A premium Japanese steamer is useful not only for reheating white or brown rice, but also for making chawanmushi, steamed sticky rice, or red rice.
With its deeper shape and wide steaming surface, the Japanese steamer is ideal for dishes where the ingredients are placed in individual bowls—like chawanmushi— as well as for preparing larger quantities of sticky rice or red rice for gatherings.
It’s also excellent for vegetables such as broccoli or potatoes, shellfish like clams or mussels, and even steamed meat dishes.
After using both Chinese and Japanese steamers, our impression is that for quick steaming —about 5 to 10 minutes—the Chinese steamer works more efficiently. But for longer steaming (over 10 minutes), the Japanese steamer excels with its gentle and thorough cooking.
In any case, steaming brings out warmth, flavor, and texture in ways the microwave simply can’t. The result is always more delicious—and stays delicious, even after it cools.
This premium Japanese steamer draws out the natural flavor and texture of ingredients using nothing but heat and moisture. Simple, but surprisingly deep.
It’s especially appreciated in the cold winter months, but being able to stack multiple layers for batch steaming makes it a practical cooking tool you’ll want to use all year round.
After use, rinse the steamer with water and scrub gently with a brush as soon as possible to remove any food residue. (Note: the photo shows the previous version of the steamer bottom.)Be sure to wash the lid and bamboo mat thoroughly as well. After draining, wipe them with a dry cloth, then let them dry completely in a well-ventilated, shaded area—such as near a kitchen window or exhaust fan.
Once fully dry, store the steamer in a place with good airflow, such as an open shelf. If not in use for a while, wrap it in paper or place it in a paper bag before storing.
These pots fit snugly—not too big, not too small—making them ideal not only for use with steamers, but also as versatile cooking pots on their own.
Together, the steamer and pot have a beautifully poised presence. Even just having them in your kitchen brings a quiet sense of satisfaction.
The lid should be about 3cm (approx. 1.18″) larger in diameter than the steamer body. A link to the matching pots is available at the bottom of this page— please choose the size that suits your needs.
Please note: This item ships from Japan. As the buyer, you are responsible for any import duties, customs fees, or local taxes that may be charged in your country. These costs are not included in the item price or shipping cost. Please check with your local customs authority if you are unsure about any potential charges before placing your order.
