蒸(む)し物(もの)

むしもの
noun
steamed dish
1. steamed dish, steamed food
Food cooked by steam. A healthy cooking method that preserves nutrients and natural flavors.
蒸(む)し物(もの)を作(つく)る。
Make a steamed dish.
蒸(む)し物(もの)は油(あぶら)を使(つか)わないのでヘルシーです。
Steamed dishes are healthy because they don't use oil.
魚(さかな)の蒸(む)し物(もの)は素材(そざい)の味(あじ)が活(い)きます。
Steamed fish brings out the natural flavor of the ingredient.
蒸(む)し物(もの)は油(あぶら)を使(つか)わないので、体(からだ)にいい料理(りょうり)だと言(い)われています。
Steamed dishes are said to be good for your health because they don't use oil.
竹(たけ)の蒸籠(せいろ)を使(つか)って蒸(む)し物(もの)を作(つく)ると、余分(よぶん)な水分(すいぶん)を吸(す)ってくれるので仕上(しあ)がりがよくなります。
When you use a bamboo steamer to make steamed dishes, it absorbs excess moisture and gives a better finish.

蒸(む)し物(もの) refers to steamed foods (蒸(む)す = to steam).

Common Japanese steamed dishes:

  • 茶碗蒸(ちゃわんむ)し (savory egg custard)
  • 肉まん(にくまん) (steamed meat bun)
  • 蒸(む)しパン (steamed bread)
  • 酒蒸(さかむ)し (sake-steamed, e.g., clams)

Advantages of steaming:

  • Preserves nutrients
  • No added oil/fat
  • Retains moisture and tenderness
  • Brings out natural flavors

Equipment:

Related cooking methods:

Related Words

Related: 煮物(にもの) (simmered dish)
Related: 焼(や)き物(もの) (grilled dish)
Related: 揚(あ)げ物(もの) (fried dish)
Related: 和(あ)え物(もの) (dressed dish)
Related: 蒸(む)す (to steam (verb))
core
Added 2026.1.14 22:31 · Revised 2026.6.4 2:38
04500/04978_mushimono