A ceramic or porcelain container used for serving rice or drinking tea, typically characterized by its round shape and varying sizes suitable for both meals and beverages.
A historical term that once referred to all types of pottery or ceramic ware, reflecting its broader cultural significance in traditional Japanese dining.
A specific type of dish utilized in the preparation of steamed dishes, where ingredients are combined and cooked individually in small bowls.
Example:
彼は茶碗を床にたたきつけた。
A traditional Japanese dish consisting of a smooth, savory custard made by steaming a mixture of beaten eggs and flavored dashi, often with added ingredients such as chicken, mushrooms, and greens, served in small cups or bowls.
A delicate, comforting preparation in Japanese cuisine where eggs are blended with a seasoned broth and steamed with various fillings, resulting in a creamy texture and subtle umami flavor, typically enjoyed as an appetizer or side dish.
A single-serving Japanese culinary creation featuring a custard-like egg mixture, steamed with a variety of ingredients, showcasing the harmony of flavors and textures, commonly found in Japanese restaurants and home-cooked meals.
A set of two teacups designed to be used by a married couple, typically differing in size.
Teacups that symbolize the bond between spouses, often used together during tea time or special occasions.
Complementary teacups representing harmony in a relationship, each specified for the husband or wife.
A type of ceramic tea bowl that originated from Korea, primarily used by tea enthusiasts in Japan from the Momoyama period onwards for serving matcha, characterized by its artistic craftsmanship and historical significance.
A traditional bowl associated with tea ceremonies, often made from materials and techniques developed during the Korean Joseon dynasty, with various regional styles noted for their unique features, although not commonly used in Korea for tea drinking.
A collective term for a range of tea bowls brought to Japan from Korea, prominently utilized by Japanese tea practitioners, especially after the Momoyama period, and distinguished by their decorative forms and historical context, reflecting the cultural exchange between the two nations.
A traditional Japanese cup used primarily for drinking tea, often made of ceramic and characterized by its simple, understated design, typically without a handle.
A specific type of vessel in Japanese culture that enhances the experience of enjoying tea, often chosen for its aesthetic appeal and personal significance during tea ceremonies or casual tea-drinking occasions.
A small bowl-like cup intended for hot beverages, particularly Japanese green tea, designed to retain heat while being comfortable to hold, and often used in both formal and informal settings.