Viral 'Seiro' Cookbook 'Zenbu 18cm no Seiro Mushi' Hits 5th Reprint Amid Social Media Craze

Sekaibunka Publishing has announced a 5th reprint of its hit recipe book, 'Zenbu 18cm no Seiro Mushi' (released December 14, 2025), due to high demand. Following its introduction on television in early May, the book gained massive traction on social media. With hashtags like '#SeiroShikaKatan' (Nothing Beats Steaming) and '#SeiroKai' (Steaming Episode), readers expressed widespread interest in replicating the recipes and trying steamer cooking. The book climbed to number one on Amazon's charts in the 'Easy Recipes' category (May 3–5, 2026) and 'Cooking Programs' category (May 12–18, 2026).

The book's core concept is focusing recipes exclusively on an 18cm diameter steamer. Culinary researcher Hiroko Rin, who has spent over 20 years studying steamer cooking, and the editorial team tested multiple sizes and concluded that 18cm is the most functional. It allows for completing a single-serving meal in just 10 minutes, with the capability to prepare 2-3 side dishes simultaneously. This 'hands-off' cooking method, simply putting ingredients in and letting them steam, enables healthy meals on busy weekdays. Furthermore, the 18cm size is aesthetically pleasing enough to be served directly at the table. With many 'chop and arrange' or 'no seasoning required' recipes, it offers a new style of healthy, time-efficient home cooking for busy individuals.

◆ The Secret of the Pro-Chosen 'Golden Size' 18cm

Currently, 18cm and 21cm steamers are the mainstream sizes sold in stores. This book focuses on 18cm, presenting recipes tailored specifically to that size. There are three main reasons for recommending 18cm: first, it is a compact size that does not obstruct the kitchen; second, it holds a surprisingly large amount, making it perfect for single meals or side dishes for 2-3 people; and third, it is visually charming enough to serve directly on the dining table.

◆ Numerous Dishes Prepared in Under 10 Minutes! Time-Efficient and Foolproof 'Hands-Off Cooking'

The book introduces meat, fish, tofu, and vegetable dishes that steam in under 10 minutes, single-dish meals using one steamer to cook a staple (like rice) alongside a main and side, easy lunch or telework rice and noodle dishes, and two-tier set menus. It also offers ideas for 'hands-off' meal prep recipes, taking advantage of the already boiling water.

◆ Flavor-Packed Recipe Innovations

While steaming makes ingredients soft and juicy, liquid seasonings like soy sauce often struggle to penetrate, leading to common complaints about blandness. Hiroko Rin resolves this by using viscous seasonings like miso and sesame, or steaming ingredients topped with seasoned ground meat to allow flavors to seep in gradually. It also includes creative ideas such as using heat-resistant plastic bags for saucy dishes. This confident collection features 91 recipes.