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 large-capacity 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″).

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.

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.

A matching “Large Stepped Pot (811118)” is also available on a separate page
for each of the three Premium Japanese Steamer sizes.

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.