Summum Medium Bowl

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.

Turquoise tableware not only imparts a sense of coolness and tranquility with its shades of blue but also exudes the vibrancy and vitality, making it suitable for use in any season and adding a unique touch to the dining table.

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 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.