Japanese bowls generally have a shallow shape with a wide base. This is designed for ease of use when serving food and to allow food and ingredients to spread well.
They are mainly made of ceramics such as pottery and porcelain. These materials are durable and work well with food, making them ideal for serving food. In particular, they are widely used for Japanese cuisine, osechi dishes, tea bowls, soups, salads, chawanmushi, sashimi, etc.
Bowls come in a variety of sizes, from small to large. An appropriate size bowl is used according to the ingredients and the dish.
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Types of bowls
Bowls with a diameter of 8 cm or less are called kotsuke. It can hold soy sauce, condiments, wasabi, grated ginger, salt, etc. by itself. Because of its small size, it can also be used to hold condiments and seasonings and placed next to dishes.
2. Kobachi Bowl
A bowl with a diameter of about 9-12 cm or less. It is one of the utensils of Japanese tableware culture and is a small bowl used mainly for serving side dishes or small bowls of food. It can be used for a variety of dishes such as pickles, salad, appetizers, and desserts. Small bowls add color to the dining table and enhance the presentation of food. Serving individual servings of food in small bowls and being creative in serving style and design can make the dining table atmosphere more enjoyable.
3. Serving bowls
A bowl with a diameter of about 13 cm or more. Its deep and wide shape is suitable for serving food. Its depth helps to hold soups and ingredients well. It can be used for a variety of dishes such as rice bowls, stews, noodles, salads, etc.
