dipping bowl Tonsui

Aesthetics in traditional Japanese cuisine have always played an essential role, and the choice of tableware is just as important as that 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.

A tonsui is used for individual portions of food from nabe (Japanese fondue or potée) or as a small bowl for tempura dipping sauce. Many tonsui are uniquely shaped, with handles, but some have none.

To hold a tonsui, simply pinch the knob between the thumb and forefinger of the opposite hand holding the cutlery and support it with the other fingers on the side.