This is a “Chinese steamer” that is useful for steaming food. A cooking utensil that is used in combination with a pot.

It is a “Chinese” style steamer, but it is made in Japan, using Japanese cypress, and is made in Gifu.

The wood mainly used is high-quality hinoki cypress from the Tono region of Gifu Prefecture (also known as “Urakiso”). Urakiso hinoki is one of the three most beautiful types of natural forest in Japan, and is a type of Kiso hinoki.

The material is supple, contains just the right amount of oil, and is white where it should be white and has a light pink tinge where it should be red. It is characterized by its luster, lack of knots, and high fragrance.

When there is a shortage of Urakiso hinoki, they sometimes purchase and process high-quality materials such as Nagano “Kiso hinoki” and Nara “Yoshino hinoki”.

The “side boards” that are left over after the pillars have been cut out of the logs of Japanese cypress are used for the steamer.
The side boards, which have been cut with the bark still attached, are planed to make them even in thickness and length,
and then they are cut into lumber for the steamer.

Steamer are also called “Mage-mono”.
Mage-mono are containers made from thin boards of wood such as Japanese cypress,
which are bent into a circular shape and then joined together.
However, because the boards used in these steamer baskets are thicker, the bending process requires a lot of force.

The thin bent boards are glued together to create a thickness,
and pressure is applied with heat to form the frame of the steamer.

A very durable Chinese steamer.

This page introduces two sizes, 21cm (8.27″) and 24cm (9.45″) in diameter,
and two types of “Body” and “Lid”.

Let’s introduce them by size.

Pumpkin, lotus root, shimeji mushrooms, potherb mustard and salmon.

Dipping it in a little salt and olive oil was delicious!
You can really taste each ingredient, and the warmth of the soaks into your body.

Broccoli, bell peppers, onions, potatoes, sweet potatoes, mushrooms…
Just steam any vegetables.

If you add butter or steam meat or fish on top of the vegetables,
you can make a filling dish.

The amount of time you steam the food, the amount of moisture already contained in the ingredients,
and using a steam cloth to moisten the food will all affect the texture of the finished dish,
so it’s a good idea to experiment with different methods.

Unlike boiling or deep frying, it doesn’t get too hot,
so you don’t lose the nutrients, and you can enjoy the full flavor of the ingredients,
such as vegetables and seafood, without losing any of the flavor.

For example, steamed Xiao long bao, and “Shūmai (steamed pork dumplings)” that have been steamed thoroughly have a skin
that is sufficiently moist and has a nice chewy texture. It’s not so much fluffy as it is chewy.

Because the steam escapes through the weaving of the lid, there is no excess moisture left in the steamer,
so the food does not become soggy, and it can be steamed to the perfect.

Another great feature of steaming is that the food is delicious even when it has cooled down.

The Chinese steamer is a simple but profound tool
that can bring out the natural flavors, textures and deliciousness of ingredients using only heat and moisture.

Of course, the steamer is a great cooking tool for the winter season when you want to enjoy warm food,
while the fact that you can steam several dishes at once means it can be used all year round
as an excellent cooking tool for busy days.

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.

This Chinese steamer is made of Japanese cypress, so it smells wonderful when you first receive it.
At first, the aroma may transfer to the food you are cooking,
but after a few uses, the smell will gradually fade and you will no longer notice it.

This is a steamer that has been used for about three years. It has turned a nice color.

If you are using a pot that does not have a step inside,
we recommend using a steaming plate (*click here for the steaming plate page) together with it.

If the outer diameter of the pan or pot and the outer diameter of the steamer overlap exactly
and the steamer is stable when placed on top, it can be used as is, but if it overhangs the pot,
the bottom of the steamer will burn easily and it will be dangerous.
Also, when using the steamer to cover the pot, please prepare a stockpot that is as deep as possible.

Also, even if the frame of the steamer fits perfectly inside the pot,
please be careful as the frame may expand after steaming and become stuck.

In addition, the lid and the body are sold separately, and you cannot steam with just one of them.
If you do not have a steamer, please be sure to purchase the lid and base as a set.
Please increase the number of bodies to suit your needs.

If you would like to try using a steamer but do not have much space in your kitchen,
or if you are a first-timer and do not know which one to choose,
we recommend that you start with the 21cm (8.27″) steamer body and lid.

Let’s enjoy steaming food!

＊Click here for “Aluminum steaming plate 6 sizes”