Editing Steaming (section)

===Japanese dishes===



*'''Glutinous rice'''. Instead of boiling, glutinous rice is steamed to eat. {{nihongo||おこわ (強飯)|Okowa}} as it is called, receipts with ingredients and vessel chestnuts (kuri okowa) or wild herbs (sansai okowa) are popular. 
:*{{nihongo|Red rice|赤飯|[[sekihan]]}}: served at festive occasions with [[azuki]] bean and color agent added to enhance red color.
:*[[Mochi]]: prepared with steamed rice and kneaded.

*[[Chawanmushi]]: savory egg custard
*Odamaki-mushi: [[udon]] in a cup of chawan-mushi. [[Osaka]] specialty.

There are recipes where '''sauce''' is added to the main ingredients, aiming to control smell or aroma, or keep moisture to the ingredients.
*Awayukimushi: egg [[meringue]] over fish or seafood and keep moisture as well as retain aroma.<ref name=kojien>{{cite book|title= [[Kōjien]]|edition=5|publisher= [[Iwanami Shoten]]|isbn= 978-4-00-080111-9|year= 1998}}</ref>
*Kaburamushi: grated or shredded turnip covers crabs and fish to keep moisture.<ref name=kojien/>
*Sakamushi: add sake to steam sea bream and clams which will reduce fishy smell.

Recipes named after the container.
*Dobin-mushi: matsutake and fish in a pot together with dashi soup.
*Yugama: [[Citrus junos|yuzu]] citrus is hollowed out into a cup<ref>{{cite book|title=本日「いいかげん」日和: そのまんま楽しく生きる一日一話 (Honjitsu iikagen-biyori: sonomanma tanoshiku ikiru ichinichi ichiwa|oclc=666225791|trans-title= It's 'easy-going' day today: living life happily with day-to-day episodes|language= ja|last= Hiro|first= Sachiya|url= https://books.google.com/books?id=1DM7BAAAQBAJ&q=%E6%9F%9A%E5%AD%90%E9%87%9C&pg=PA424|publisher= PHP Kenkyūjo|page= 424|date= 2013-12-27|isbn=9784569791203|access-date=2018-01-28 }}</ref> to hold and add zest to the food.<ref name=aki>{{cite book|title=四季日本の料理 秋|date=25 July 1998|trans-title=Four Seasons of Japanese Cooking: Autumn|language=ja|publisher=[[Kōdansha]]|isbn=4-06-267453-X}}</ref>
:*Sea bream milt steamed in yugama<ref>{{cite book|title= 楽しむ釣り魚料理 (Tanoshimu tsurizakana ryōri)|trans-title= Enjoy cooking your catch with fish cuisine|editor= Seitōsha Editorial|url= https://books.google.com/books?id=pY9oSWJt9wIC&q=%E6%9F%9A%E5%AD%90%E9%87%9C%E8%92%B8&pg=PA38|publisher= Seitōsha|pages=38–39|isbn= 4791609336|date= December 1997}}</ref>
'''Sweets''': steaming is an important process in Japanese sweets making such as [[manjū]], [[yōkan]], [[uirō]], [[karukan]] or [[suama]].

<gallery>
File:Chawanmushi by nyaa birdies perch in Yugashima, Shizuoka.jpg|Chawanmushi (foreground)
File:Kohaku manju - white bun - march 2014.jpg|Manjū
File:Kagami mochi by tamakisono.jpg|Mochi as offering to the deities
</gallery>