Indigo Glaze Mino Ware Tonsui Bowl

Kobachi, literally “small bowls” in Japanese, are designed for serving appetizers and side dishes. Deeper than a small plate but smaller than a main course or ramen bowl, kobachi are just the right size for light stews and simmered vegetables. Incorporating one or several kobachi bowls into a table setting and arranging dishes of different sizes and colors lends your meal an authentic Japanese atmosphere. 

This category includes bowls with diameters under 12 cm (4.7 in).

Discover the charm of Japanese tonsui bowls, thoughtfully designed for enjoying hot pots, soups, and more. With their signature spouts and graceful shapes, these bowls bring functionality and artistry to your dining table. Perfect for both casual meals and special gatherings, they embody the timeless beauty of Japanese craftsmanship.

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