Japanese soup bowls, known as "shiru-wan" or "owan," are traditionally used to serve soups like miso soup, a staple of Japanese cuisine. Made with nutritious soy-based miso, this soup is a comforting hometown dish for many Japanese people and pairs perfectly with rice. The soup bowl is considered an essential counterpart to the rice bowl in any meal.

In Japanese cuisine, soup is typically served as an accompaniment to rice dishes. The phrase "Ichiju-Issai" (one soup, one side dish) refers to a casual meal, where rice and miso soup are always served together, even in the most simple of table settings.

Japanese soup bowls are small, similar in size to rice bowls, and the proper way to eat is by lifting the bowl with both hands. Since these bowls are meant to hold hot soup, they are traditionally made of wood or lacquered wood, materials that offer insulation and protect your hands from the heat. However, ceramic soup bowls have also become popular in modern times to accommodate a wider range of diets.

The basic structure of a Japanese meal consists of rice, soup, a main dish of meat or fish, and side dishes like pickles and “nimono” stewed vegetables. Among these, rice and soup are the essentials, with the rice bowl traditionally held in the left hand and the soup bowl in the right. Having both Japanese rice bowls and soup bowls on your table instantly creates a more authentic Japanese-style table setting.