The ancient Japanese kitchen was known for its precision and attention to detail. While they did not have built-in steam ovens, they used a technique called 'mushi' to steam their food. Mushi involved using a bamboo steamer basket placed over a pot of boiling water. The food would be placed in the steamer basket, and the steam would gently cook it, preserving its natural flavors and textures. This method was commonly used for cooking vegetables, seafood, and dumplings. The ancient Japanese believed that steaming helped retain the delicate flavors of the food and made it more visually appealing. The kitchen was a place of culinary artistry in Japanese culture, and the use of mushi added a touch of elegance to their dishes.
