蒸(む)し

むし
noun
steaming (cooking method)
1. steaming; steamed (cooking method)
A cooking method in which food is cooked by steam. Also used as a prefix to describe steamed dishes.
蒸(む)し料理(りょうり)はヘルシーだ。
Steamed dishes are healthy.
茶碗(ちゃわん)蒸(む)しは日本(にほん)の代表的(だいひょうてき)な蒸(む)し料理(りょうり)だ。
Chawanmushi is a representative Japanese steamed dish.
魚(さかな)は焼(や)くよりも蒸(む)しにした方(ほう)が、素材(そざい)の味(あじ)を活(い)かせると思(おも)う。
I think steaming fish rather than grilling it brings out the natural flavor of the ingredients.

蒸(む)し refers to the steaming method of cooking. It is derived from the verb 蒸(む)す (to steam). This is distinct from 虫(むし) (insect) and 無視(むし) (ignoring), which share the same reading.

COMMON COLLOCATIONS:

  • 蒸(む)し料理(りょうり) (steamed dishes)
  • 蒸(む)し器(き) (steamer)
  • 蒸(む)し鶏(どり) (steamed chicken)
  • 蒸(む)し野菜(やさい) (steamed vegetables)

COMMON STEAMED DISHES:

  • 茶碗(ちゃわん)蒸(む)し (egg custard steamed in a cup)
  • 酒(さか)蒸(む)し (sake-steamed)
  • 蒸(む)しパン (steamed bread/bun)

Steaming is one of the fundamental cooking techniques in Japanese cuisine, valued for preserving the natural flavors and nutrients of ingredients.

general
Added 2026.2.28 17:02
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