Dot Line Donburi Bowl M

Donburi bowls, a quintessential piece of Japanese tableware, are larger, thicker, and deeper than standard rice bowls, making them ideal for serving popular donburi dishes like tendon, oyakodon, and katsudon. Whether it's a rice dish or a soupy creation, these bowls elevate the dining experience.

Their versatility extends to noodle dishes like soba, udon, and ramen. The durability and heat retention of these bowls help keep meals warm while enhancing their flavors.

A bowl is called wan or owan in Japan, and refers to a category of tableware that is deep in depth.

In particular, "wan" is designed to be lightweight because it is meant to be lifted with one hand, whereas a bowl that is not lifted but left on the table is called hachi.

The most common types of Japanese bowls are rice bowls for serving rice, which is the basis of Japanese cuisine, and soup bowls for serving miso soup. These bowls are considered "wan" types because they are lifted for use. Ramen bowls, donburi bowls, kobachi –small bowls, are classified as "hachi" because they are supposed to be used while on the table.

However, of course, you may use any type of bowls for your own convenience.