蒸す[むす] (musu)

野菜やさいは 茹ゆでるより 蒸むしたほうがいい

It is better to steam vegetables than boil them.

10分間蒸す。

Steam for 10 minutes.

粽は笹に巻いて蒸す。

Chimaki (rice dumpling) is wrapped in bamboo leaves and steamed.

関東では、焼く前に蒸す。

In Kanto, eel is steamed before broiling.

汁気を切って蒸すと幽庵蒸しとなる。

If it is steamed after draining excess liquid, it is called Yuan mushi.

普通に蒸すよりも淡麗辛口に仕上がる。

It can produce sake with crispy and dry taste in comparison to the normal steaming method.

蒸すのではなく、炊いて作る方法もある。

Besides being steamed, it may also be boiled.

蒸篭（せいろう）に入れて、糯米を蒸す。

Then, put the glutinous rice in seiro (a bamboo steamer) and steam it.

その後、蒸す又は焼くことによって熱を通す。

It is then heated by steaming or roasting.

古代は甑（こしき）を使って蒸す方法も取られた。

In the ancient times there also existed a steaming method using a koshiki steamer.

どんぶりに盛り付け蓋をして蒸籠で蒸す店と一人前の蒸籠に盛り付けて蒸す店がある。

Some restaurants serve sushi in a bowl covered with a lid after steaming it with seiro, but some serve sushi in individual-sized seiro after steaming it.