There are many different kinds of bowls used in the traditional Japanese table setting. There are soup bowls or Shiruwan (汁椀), small bowls, rice bowls or Ochawan in Japanese (お茶碗), and even ramen bowls or ramen Bachi (ラーメン鉢).
Soup Bowl and Small Bowls
Soup bowls as implied are used to serve hot soup. Most soup bowls are made from wooden material but also come in ceramic styles with intricate designs. Some popular Japanese soup bowl dishes include Oyakodon, Chicken Katsudonm, and Pork Curry Donburi. Small bowls at the Japanese table are used to hold salads, hot pots, or special delicacies called Chinmi. Some favorite recipes for small bowls are Gyudon or a Japanese beef bowl.
Ramen Bowls and Rice Bowls
Rice bowls and Ramen bowls are respectively used for rice and ramen based dishes. Some popular dishes for these bowls include udon or soba noodles. Rice can be served alone in the rice bowl or with other toppings or sauces.
The Difference between Japanese and Western Bowls
The most noticeable difference between Japanese and Western bowls is the material used to create these bowls. Western bowls are made from stronger materials such as porcelain. This is due to the traditional use of forks, spoons, and knives in western eating, to avoid damages to the tableware, the material needs to be tougher.
Japanese bowls are commonly made from wood or a sort of pottery clay. Many Japanese dishes are eaten with chopsticks and even held in their hands, so the need for a softer, lighter material is almost necessary.