Mini Japanese Steamer with Lid / Hinoki / Gifu-JPN 811119 岐阜県/ひのき ミニ和せいろ 蓋付き 15cm・18cm・21cm 3サイズ ルイ版
Mini Japanese Steamer with Lid / Hinoki / Gifu-JPN 811119 岐阜県/ひのき ミニ和せいろ 蓋付き 15cm・18cm・21cm 3サイズ ルイ版
This is a Mini Japanese Steamer that’s easy to use for steaming. It is designed to be used together with a pot, which should be prepared separately.
We introduce three small, easy-to-handle sizes made from Kiso hinoki, a type of Japanese cypress 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 —or PVC strips in the case of the Mini Japanese Steamer. 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.
This page introduces three sizes: 15cm, 18cm, and 21cm (approx. 5.91″ to 8.27″).
Each set includes the steamer body, a lid, and a bamboo mat.This is the steamer body. The bamboo mat is placed at the bottom during use.The hinoki board is bent into a circular shape and secured using a strip of PVC. Small cracks may appear from the fastening point over time, but they do not affect usability and are not considered defects.This is the bottom edge of the steamer. Small nails are used here. Not shown in the photo, but as of December 2024, the updated version includes PVC wrapping that extends to the bottom rim, making the structure even more durable.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.When using steamers of the same size, you can stack up to two tiers for simultaneous cooking.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.During production, small marks or scratches may occur on the steamer, but these do not affect use and are not considered defects.The lid is included in the set. Unlike Chinese steamer lids, it is not woven, but rather made from a single solid board that seals tightly.This type of lid helps trap the rising steam inside the steamer, allowing ingredients to cook thoroughly and evenly.This is the underside of the lid. The lid is made from sawara cypress.There is a small hole in the center of the underside—this is a result of the production process. It does not go through to the surface and does not affect function. Because natural materials are used, knots may appear, along with dents or slight indentations around them. These do not affect usability and are not considered defects.This is the bamboo mat.Here is the underside of the mat. Occasionally, you may see dark lines in the bamboo called su, which are natural markings caused by the plant’s growth. They are not mold and are safe to use.The bamboo mat should be placed on the bottom rim of the steamer during use.Now, let us introduce the three sizes.This is the 15cm (5.91″) Mini Japanese Steamer.The inner diameter is approx. 5.31″. It holds about 1 cup (approx. 180ml) of rice or enough ingredients for one person.This is the 18cm (7.09″) size.The inner diameter is approx. 6.50″. It can cook 2 cups (approx. 360ml) of rice or meals for 1 to 2 people.This is the 21cm (8.27″) size.The inner diameter is approx. 7.28″. It can cook 2 cups (approx. 360ml) of rice or meals for 2 to 3 people.We recommend pairing the Mini Japanese Steamer with the “Small Stepped Pot / Aluminum / Toyama-JPN 811120,” 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 body in water for 10 to 15 minutes to allow the wood to absorb moisture. Here, a 15cm (5.91″) Mini Japanese Steamer is placed on a 15.5cm (6.10″) Stepped Pot.When cooking over a flame, please ensure the flame does not extend beyond the base of the pot.Once the water is boiling and steam is rising steadily, place the steamer on top. In this example, we steamed 1 cup (approx. 180ml) of chilled rice for about 10 minutes.We first wet a steaming cloth, placed it in the steamer, and wrapped the rice in it before steaming. Using a steaming cloth prevents food from sticking to the steamer, and allows you to lift the food out easily after cooking. We recommend a loosely woven cloth that allows steam to pass through. (Steaming cloth not included. Please prepare separately.)After steaming, the rice is soft and fluffy—just like freshly cooked. You’d never guess it had been refrigerated.
Watch the video to see how the rice turns out. ＊Please note that the steamer becomes very hot after cooking. Use caution to avoid burns.
Steamed rice becomes soft, fluffy, and evenly rehydrated. The result is very much like freshly cooked rice, and it was delicious even when shaped into rice balls.
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.
The steamer is perfect for reheating white or brown rice, as well as making chawanmushi, sticky rice, or red rice.
You can also use it for steamed buns or shumai dumplings.
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 Mini 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.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 are not too large or too small—just the right fit for your steamer. They’re ideal for steaming when paired with the steamer, and also make excellent standalone cooking pots for a variety of dishes.
The combination of the steamer and stepped pot has a clean, poised presence— something quietly satisfying even when simply sitting on the kitchen counter.
This page introduces the Mini Japanese Steamer set (body + lid + bamboo mat) only. The matching Stepped Pot can be purchased via the link at the bottom of this page.
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 Mini Japanese Steamer that’s easy to use for steaming. It is designed to be used together with a pot, which should be prepared separately.
We introduce three small, easy-to-handle sizes made from Kiso hinoki, a type of Japanese cypress 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 —or PVC strips in the case of the Mini Japanese Steamer. 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.
This page introduces three sizes: 15cm, 18cm, and 21cm (approx. 5.91″ to 8.27″).
Each set includes the steamer body, a lid, and a bamboo mat.This is the steamer body. The bamboo mat is placed at the bottom during use.The hinoki board is bent into a circular shape and secured using a strip of PVC. Small cracks may appear from the fastening point over time, but they do not affect usability and are not considered defects.This is the bottom edge of the steamer. Small nails are used here. Not shown in the photo, but as of December 2024, the updated version includes PVC wrapping that extends to the bottom rim, making the structure even more durable.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.When using steamers of the same size, you can stack up to two tiers for simultaneous cooking.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.During production, small marks or scratches may occur on the steamer, but these do not affect use and are not considered defects.The lid is included in the set. Unlike Chinese steamer lids, it is not woven, but rather made from a single solid board that seals tightly.This type of lid helps trap the rising steam inside the steamer, allowing ingredients to cook thoroughly and evenly.This is the underside of the lid. The lid is made from sawara cypress.There is a small hole in the center of the underside—this is a result of the production process. It does not go through to the surface and does not affect function. Because natural materials are used, knots may appear, along with dents or slight indentations around them. These do not affect usability and are not considered defects.This is the bamboo mat.Here is the underside of the mat. Occasionally, you may see dark lines in the bamboo called su, which are natural markings caused by the plant’s growth. They are not mold and are safe to use.The bamboo mat should be placed on the bottom rim of the steamer during use.Now, let us introduce the three sizes.This is the 15cm (5.91″) Mini Japanese Steamer.The inner diameter is approx. 5.31″. It holds about 1 cup (approx. 180ml) of rice or enough ingredients for one person.This is the 18cm (7.09″) size.The inner diameter is approx. 6.50″. It can cook 2 cups (approx. 360ml) of rice or meals for 1 to 2 people.This is the 21cm (8.27″) size.The inner diameter is approx. 7.28″. It can cook 2 cups (approx. 360ml) of rice or meals for 2 to 3 people.We recommend pairing the Mini Japanese Steamer with the “Small Stepped Pot / Aluminum / Toyama-JPN 811120,” 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 body in water for 10 to 15 minutes to allow the wood to absorb moisture. Here, a 15cm (5.91″) Mini Japanese Steamer is placed on a 15.5cm (6.10″) Stepped Pot.When cooking over a flame, please ensure the flame does not extend beyond the base of the pot.Once the water is boiling and steam is rising steadily, place the steamer on top. In this example, we steamed 1 cup (approx. 180ml) of chilled rice for about 10 minutes.We first wet a steaming cloth, placed it in the steamer, and wrapped the rice in it before steaming. Using a steaming cloth prevents food from sticking to the steamer, and allows you to lift the food out easily after cooking. We recommend a loosely woven cloth that allows steam to pass through. (Steaming cloth not included. Please prepare separately.)After steaming, the rice is soft and fluffy—just like freshly cooked. You’d never guess it had been refrigerated.
Watch the video to see how the rice turns out. ＊Please note that the steamer becomes very hot after cooking. Use caution to avoid burns.
Steamed rice becomes soft, fluffy, and evenly rehydrated. The result is very much like freshly cooked rice, and it was delicious even when shaped into rice balls.
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.
The steamer is perfect for reheating white or brown rice, as well as making chawanmushi, sticky rice, or red rice.
You can also use it for steamed buns or shumai dumplings.
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 Mini 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.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 are not too large or too small—just the right fit for your steamer. They’re ideal for steaming when paired with the steamer, and also make excellent standalone cooking pots for a variety of dishes.
The combination of the steamer and stepped pot has a clean, poised presence— something quietly satisfying even when simply sitting on the kitchen counter.
This page introduces the Mini Japanese Steamer set (body + lid + bamboo mat) only. The matching Stepped Pot can be purchased via the link at the bottom of this page.
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 Mini Japanese Steamer that’s easy to use for steaming. It is designed to be used together with a pot, which should be prepared separately.
We introduce three small, easy-to-handle sizes made from Kiso hinoki, a type of Japanese cypress 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 —or PVC strips in the case of the Mini Japanese Steamer. 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.
This page introduces three sizes: 15cm, 18cm, and 21cm (approx. 5.91″ to 8.27″).
Each set includes the steamer body, a lid, and a bamboo mat.This is the steamer body. The bamboo mat is placed at the bottom during use.The hinoki board is bent into a circular shape and secured using a strip of PVC. Small cracks may appear from the fastening point over time, but they do not affect usability and are not considered defects.This is the bottom edge of the steamer. Small nails are used here. Not shown in the photo, but as of December 2024, the updated version includes PVC wrapping that extends to the bottom rim, making the structure even more durable.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.When using steamers of the same size, you can stack up to two tiers for simultaneous cooking.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.During production, small marks or scratches may occur on the steamer, but these do not affect use and are not considered defects.The lid is included in the set. Unlike Chinese steamer lids, it is not woven, but rather made from a single solid board that seals tightly.This type of lid helps trap the rising steam inside the steamer, allowing ingredients to cook thoroughly and evenly.This is the underside of the lid. The lid is made from sawara cypress.There is a small hole in the center of the underside—this is a result of the production process. It does not go through to the surface and does not affect function. Because natural materials are used, knots may appear, along with dents or slight indentations around them. These do not affect usability and are not considered defects.This is the bamboo mat.Here is the underside of the mat. Occasionally, you may see dark lines in the bamboo called su, which are natural markings caused by the plant’s growth. They are not mold and are safe to use.The bamboo mat should be placed on the bottom rim of the steamer during use.Now, let us introduce the three sizes.This is the 15cm (5.91″) Mini Japanese Steamer.The inner diameter is approx. 5.31″. It holds about 1 cup (approx. 180ml) of rice or enough ingredients for one person.This is the 18cm (7.09″) size.The inner diameter is approx. 6.50″. It can cook 2 cups (approx. 360ml) of rice or meals for 1 to 2 people.This is the 21cm (8.27″) size.The inner diameter is approx. 7.28″. It can cook 2 cups (approx. 360ml) of rice or meals for 2 to 3 people.We recommend pairing the Mini Japanese Steamer with the “Small Stepped Pot / Aluminum / Toyama-JPN 811120,” 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 body in water for 10 to 15 minutes to allow the wood to absorb moisture. Here, a 15cm (5.91″) Mini Japanese Steamer is placed on a 15.5cm (6.10″) Stepped Pot.When cooking over a flame, please ensure the flame does not extend beyond the base of the pot.Once the water is boiling and steam is rising steadily, place the steamer on top. In this example, we steamed 1 cup (approx. 180ml) of chilled rice for about 10 minutes.We first wet a steaming cloth, placed it in the steamer, and wrapped the rice in it before steaming. Using a steaming cloth prevents food from sticking to the steamer, and allows you to lift the food out easily after cooking. We recommend a loosely woven cloth that allows steam to pass through. (Steaming cloth not included. Please prepare separately.)After steaming, the rice is soft and fluffy—just like freshly cooked. You’d never guess it had been refrigerated.
Watch the video to see how the rice turns out. ＊Please note that the steamer becomes very hot after cooking. Use caution to avoid burns.
Steamed rice becomes soft, fluffy, and evenly rehydrated. The result is very much like freshly cooked rice, and it was delicious even when shaped into rice balls.
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.
The steamer is perfect for reheating white or brown rice, as well as making chawanmushi, sticky rice, or red rice.
You can also use it for steamed buns or shumai dumplings.
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 Mini 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.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 are not too large or too small—just the right fit for your steamer. They’re ideal for steaming when paired with the steamer, and also make excellent standalone cooking pots for a variety of dishes.
The combination of the steamer and stepped pot has a clean, poised presence— something quietly satisfying even when simply sitting on the kitchen counter.
This page introduces the Mini Japanese Steamer set (body + lid + bamboo mat) only. The matching Stepped Pot can be purchased via the link at the bottom of this page.
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.
