Japanese tableware is made to be mixed. Rather than a matching set of twelve, a Japanese table often has plates and bowls in different glazes and shapes, each chosen for the food on it. That makes it easy to start small and build up.
Glazes
Much of the character is in the glaze. Some are smooth and even; others pool, run or crackle in the kiln, so no two pieces are exactly alike. Earthy browns and mocha tones, such as the 21 cm side plate in mocha glaze, sit well with timber tables. Deep blacks, like the BB black teamug, make food look vivid.
Sizes that get used
- Small plates (13 to 17 cm): for sides, pickles, sweets and bread.
- Side plates (around 21 cm): the everyday workhorse for breakfast and lunch.
- Dinner plates (24 to 28 cm): for mains.
- Bowls: rice bowls, deeper bowls for noodles and ramen, and wide shallow bowls for pasta and salad.
- Serving pieces: a large shallow bowl or platter in the centre of the table ties a mixed set together.
Building a set
Choose one or two glazes as your base, then add accent pieces in a third. Keep to a loose colour family, such as earth tones or blues and whites, and nothing will clash. For more on this, read how to mix dinnerware.
Care
Most pieces are dishwasher safe, but hand washing keeps glazes at their best for longer. Check each product page, and avoid sudden temperature changes on hand-glazed pieces.
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