Donburi bowl (unagi, katsu-don), vortex design

Aesthetics in traditional Japanese cooking have always played a key role, and the choice of tableware is just as important as the choice of ingredients. While many other cuisines prefer a plain white cloth, Japanese chefs use plates, bowls, glasses, serving utensils and chopsticks to enhance and complement the presentation of food.

This particular bowl is reserved for the presentation and tasting of specific donburi: unadi-don (eel lacquered with soaj sauce and mirin) and katsu-don (pan fried pork boneless collar).

Li will also make an excellent container for tasting shellfish, steamed fish or fish in broth...