An earthenware vessel used as a steamer, i.e., with an open bottom or with two or more holes in the bottom, with rice, etc. placed on the bottom half of the vessel, which is then placed on top of another earthenware vessel filled with water and heated to steam rice, etc. with the steam from the boiling water. In China, it has been used since the Stone Age, namely, on top of three-foot earthenware. In Japan, it is said that a Yayoi earthenware pot with a hole drilled in its bottom served as a steamer, but this is not certain. There have been steppers since the Kofun period until the Nara period. There are a few Sue ware steppers, but earthenware steppers were generally used for daily cooking, and they were used in a three-piece set with a kamado and a kama. The neck of a tea steamer is called “Chia-irin” and the border between the neck and the shoulder is called “Jeung-ka-jae”.
