This is the fourth in a series of posts from author Elizabeth Andoh. To read the first three posts in the series, click here for PART ONE, PART TWO, and PART THREE.
蒸す MUSU, MURASU, FUKASU "Harnessing the Power of Steam"
One of the most ancient methods of cooking food involves trapping hot, moist air in a vessel. In English we call it STEAMING. In Japanese it is usually referred to as musu, though the same calligraphy can also be read as murasu (to cook by steam) and fukasu (to steam food). When I was first learning to read Japanese, I found this calligraphy easy to remember because I think it looks just like a lidded steamer set over a flame. The earliest documented instances of steaming in Asia come from China, where 7,000-year-old steaming vessels have been unearthed. The implements and technology seem to have traveled to Japan by way of the Korean peninsula sometime around the 3rd century AD. Today, steaming remains an important cooking method in both Japanese home and professional kitchens.
-Elizabeth teaching Greg the art of steaming, November 2025-
Because steaming preserves the nutrients, fiber, color, and intrinsic flavors of the food being cooked, it is regarded as a healthy cooking method. It is also fuel-efficient, and far less messy than other methods, such as frying or grilling, to clean up afterwards. One of my favorite Japanese steamed dishes is called dobin mushi, named after the special teapot-like vessel (dobin) in which it is classically prepared and served.
-The steamer and dobin setup-
The dobin vessels are sold at many Asian grocery stores and are a charming addition to the table. But if you cannot find them (or the space to store them in your crowded cupboard), a similar effect can be achieved by using small porcelain soufflé dishes or ramekins, covering them with cooking parchment or clear plastic wrap. If you have dobin (or are willing to dedicate an ordinary teapot to the same purpose), dobin mushi becomes both a glorious mushroom-y broth to sip as well as a savory vegetable side dish.
-Elizabeth and Greg preparing mushroom dobin mushi for steaming-
To make dobin mushi, the other piece of equipment you’ll need is a flat-bottomed steamer. The footnotes following the new Dobin Mushi recipe discuss ways to improvise a steamer if you don’t already have one (or don’t wish to buy one).