Bowls are essential for serving Japanese cuisine, with a wide variety of shapes and sizes according to function. It is customary—and good table manners—in Japan to lift most bowls to one’s mouth when eating, so they are typically made to fit in one’s hands or be easy to hold.

This collection organizes bowls by depth, size, and function, making it easy to find the right fit for your needs. Browse our categories to discover the perfect Japanese bowl for every dish you create.

As a cool color, blue evokes feelings of calmness, nobility, coolness, and tranquility. It is highly suitable for use in a variety of everyday items especially in summer. You can find blue tablewares like sometsuke bowls and tea cups, the beautiful Tobe long plate and the elegant blue glaze Kutani vase all in Musubi Kiln.

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 the Rice Bowl 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.

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