This is a “Japanese steamer” which is great for steaming food. Please prepare a pot separately and use as a set.

Here we introduce 3 sizes of larger Japanese steamer made from “Kiso Hinoki” wood in Gifu prefecture, Japan.

“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.

On this page, we introduce three sizes: 24cm (9.45″), 27cm (10.63″), and 30cm (11.81″).

Steamed clams in olive oil, watch the video.

The steamed scallion meat can be tasted whole without losing its flavor,
and although the only seasoning is olive oil and a little red pepper, you can enjoy this luxurious dish.
It is also delicious with garlic and tomatoes.

Also, please be careful not to burn yourself as the steamer and bowl become very hot immediately after steaming.

Also be used to reheat white or brown rice, make Chawan-mushi (steamed egg custard),
Okowa (glutinous rice steamed with red beans or some other ingredient), etc.

Of course, we also recommend it for steamed vegetables such as broccoli and potatoes,
seafood such as clams and mussels, and meat.

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,
“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 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.

We also have “Stepped pot for Japanese steamer, larger 3sizes / Aluminum / Toyama-JPN 811118”
which is compatible with each of the 3 sizes of Japanese steamer.

Not too big, not too small,
the round pot fits perfectly and is useful not only for steaming dishes in a set with Steamer,
but also as a cooking pot on its own.

The lid is 3cm (1.18″) larger in diameter than the steamer body.
Compatible pots are available from the links at the bottom of this page.

Please select your favorite size and combination.

*Click here to go to “Stepped pot for Japanese steamer 27cm, 30cm, 33cm larger 3sizes / Aluminum / Toyama-JPN 811118”