Indigo Arabesque Mino Ware Donburi Bowl L

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.

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.

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.