{"title":"Other bowls","description":"","products":[{"product_id":"bol-a-entrees-design-kuroshi","title":"Starter Bowl, Kuroshi Design","description":"\u003cp\u003e\u003c\/p\u003e\u003cp\u003eAesthetics in traditional Japanese cuisine has always played an essential role, and the choice of tableware is just as important as the choice of ingredients. Whereas many other cuisines prefer a plain white canvas, Japanese chefs use plates, bowls, glasses, serving utensils, and chopsticks to enhance and complement the presentation of food.\u003c\/p\u003e","brand":"NISHIKIDORI 2026","offers":[{"title":"Default Title","offer_id":54111360614733,"sku":"NISVICH56","price":3.33,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/VICH56-s.webp?v=1782227309"},{"product_id":"bol-a-sashimi-design-traditionnal-river","title":"Sashimi Bowl, Traditional River Design","description":"\u003cp\u003e\u003c\/p\u003e\u003cp\u003eAesthetics in traditional Japanese cuisine has always played an essential role, and the choice of tableware is just as important as that of the ingredients. While many other cuisines prefer a plain white canvas, Japanese chefs use plates, bowls, glasses, serving utensils and chopsticks to enhance and complement the presentation of food.\u003c\/p\u003e","brand":"NISHIKIDORI 2026","offers":[{"title":"Default Title","offer_id":54111360680269,"sku":"NISVICH73","price":7.08,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/VICH73-s.webp?v=1782227308"},{"product_id":"bol-a-ochazuke-karatsu","title":"Ochazuke bowl Karatsu","description":"\u003cp style=\"text-align: justify;\"\u003eIt is a comforting staple dish for those who wish to eat a light but warm meal in cold weather, or even to serve it as a cold tea version in summer (favouring ryokucha or mugicha tea).\u003c\/p\u003e\n\u003cp style=\"text-align: justify;\"\u003e\"Ocha\" means tea and \"zuke\" means submerged. Therefore, Ochazuke essentially means submerged in tea. According to purists, the origins of ochazuke appear to date back to the Heian period (794–1185), during which people would habitually drink tea and eat rice.\u003c\/p\u003e\n\u003cp style=\"text-align: justify;\"\u003eIn the middle of the Edo period (1603–1687), the Japanese began adding toppings such as umeboshi plums, cooked salmon, ikura salmon roe, and tsukemono. The original broth was water; this quickly evolved into tea, and then in the 20th century into dashi, with the aim of enhancing the flavours. Nowadays, the Japanese generally eat ochazuke rice with green tea or dashi, accompanied by tsukemono (pickled vegetables) or cooked salmon, followed by nori seaweed.\u003c\/p\u003e\n\u003cp style=\"text-align: justify;\"\u003eThe main liquids used for ochazuke are green tea or ryokucha, genmaicha tea, hojicha tea, sencha tea, and dashi broth. Japanese people generally eat Ochazuke as a starter or to round off a hearty meal.\u003c\/p\u003e","brand":"NISHIKIDORI 2026","offers":[{"title":"Default Title","offer_id":54111390105933,"sku":"NISVICH94","price":7.08,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/VICH94-s.webp?v=1782227309"},{"product_id":"bol-a-ochazuke-kobiki","title":"Kobiki Ochazuke Bowl","description":"\u003cp\u003eIt is a comforting staple dish for those who wish to eat a light but warm meal in cold weather, or even to serve it as a cold tea version in summer (favouring ryokucha or mugicha tea).\u003c\/p\u003e\n\u003cp\u003e\"Ocha\" means tea and \"zuke\" means submerged. Therefore, Ochazuke essentially means submerged in tea. According to purists, the origins of ochazuke appear to date back to the Heian period (794–1185), during which people would habitually drink tea and eat rice.\u003c\/p\u003e\n\u003cp\u003eIn the middle of the Edo period (1603–1687), the Japanese began adding toppings such as umeboshi plums, cooked salmon, ikura salmon roe, and tsukemono. The original broth was water; this quickly evolved into tea, and then in the 20th century into dashi, with the aim of enhancing the flavours. Nowadays, the Japanese generally eat ochazuke rice with green tea or dashi, accompanied by tsukemono (pickled vegetables) or cooked salmon, followed by nori seaweed.\u003c\/p\u003e\n\u003cp\u003eThe main liquids used for ochazuke are green tea or ryokucha, genmaicha tea, hojicha tea, sencha tea, and dashi broth. Japanese people generally eat Ochazuke as a starter or to round off a hearty meal.\u003c\/p\u003e","brand":"NISHIKIDORI 2026","offers":[{"title":"Default Title","offer_id":54111390204237,"sku":"NISVICH91","price":7.08,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/VICH91-s.webp?v=1782227308"},{"product_id":"bol-a-ochazuke-tetsuaka","title":"Ochazuke Bowl Tetsuaka","description":"\u003cp\u003eIt is a comforting staple dish for those who wish to eat a light but warm meal in cold weather, or even to serve it as a cold tea version in summer (favouring ryokucha or mugicha tea).\u003c\/p\u003e\n\u003cp\u003e\"Ocha\" means tea and \"zuke\" means submerged. Therefore, Ochazuke essentially means submerged in tea. According to purists, the origins of ochazuke appear to date back to the Heian period (794–1185), during which people would habitually drink tea and eat rice.\u003c\/p\u003e\n\u003cp\u003eIn the middle of the Edo period (1603–1687), the Japanese began adding toppings such as umeboshi plums, cooked salmon, ikura salmon roe, and tsukemono. The original broth was water; this quickly evolved into tea, and then in the 20th century into dashi, with the aim of enhancing the flavours. Nowadays, the Japanese generally eat ochazuke rice with green tea or dashi, accompanied by tsukemono (pickled vegetables) or cooked salmon, followed by nori seaweed.\u003c\/p\u003e\n\u003cp\u003eThe main liquids used for ochazuke are green tea or ryokucha, genmaicha tea, hojicha tea, sencha tea, and dashi broth. Japanese people generally eat Ochazuke as a starter or to round off a hearty meal.\u003c\/p\u003e","brand":"NISHIKIDORI 2026","offers":[{"title":"Default Title","offer_id":54111390237005,"sku":"NISVICH90","price":7.08,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/VICH90-s.webp?v=1782227308"},{"product_id":"bol-sendan-oribe-o-130-cm-profondeur-45-cm","title":"Sendan Oribe Bowl Ø 13.0 cm, depth 4.5 cm","description":"\u003cp style=\"text-align: justify;\"\u003eAesthetics in traditional Japanese cuisine has always played an essential role, and the choice of tableware is just as important as the choice of ingredients.\u003c\/p\u003e\n\u003cp style=\"text-align: justify;\"\u003eWhile many other cuisines prefer a plain white canvas, Japanese chefs use plates, bowls, glasses, serving utensils and chopsticks to enhance and complement the presentation of food.\u003c\/p\u003e\n\u003cp style=\"text-align: justify;\"\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"KANESHO TOUKI","offers":[{"title":"Kuromikage black","offer_id":54111481168205,"sku":"NISKATO17","price":6.63,"currency_code":"EUR","in_stock":true},{"title":"Sendan red","offer_id":54111481200973,"sku":"NISKATO92","price":6.63,"currency_code":"EUR","in_stock":true},{"title":"Sendan oribe","offer_id":54111481233741,"sku":"NISKATO93","price":6.63,"currency_code":"EUR","in_stock":true},{"title":"Kasuri blue","offer_id":54111481266509,"sku":"NISKATO16","price":6.63,"currency_code":"EUR","in_stock":true},{"title":"Sogetsu brown","offer_id":54111481299277,"sku":"NISKATO44","price":6.63,"currency_code":"EUR","in_stock":true},{"title":"kobiizen","offer_id":54111481332045,"sku":"NISKATO45","price":6.63,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/KATO16-s.webp?v=1782197938"},{"product_id":"bol-hakeme-en-bois-de-jujube-laque-o-128-x-80-mm","title":"Hakeme Lacquered Jujube Wood Bowl, ø 128 x 80 mm","description":"\u003cp class=\"MsoNormal\"\u003eAs this is natural wood, there may be individual differences in grain, colour and dimensions, and there may be some scratches.\u003c\/p\u003e\n\u003cp\u003eAesthetics in traditional Japanese cuisine has always played an essential role, and the choice of tableware is just as important as that of the ingredients.\u003c\/p\u003e\n\u003cp\u003eWhile many other cuisines prefer a plain white canvas, Japanese chefs use plates, bowls, glasses, serving utensils and chopsticks to enhance and complement the presentation of food.\u003c\/p\u003e\n\u003cp\u003eThis entirely handcrafted bowl is suitable for serving miso soup or rice. This jujube wood bowl brings warmth to the table. Both nostalgic and modern, it fits perfectly into your everyday table setting.\u003c\/p\u003e","brand":"WAKACHO","offers":[{"title":"Black","offer_id":54111485493581,"sku":"NISWAKWA4","price":16.67,"currency_code":"EUR","in_stock":true},{"title":"Vermilion","offer_id":54111485526349,"sku":"NISWAKWA3","price":16.67,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/WAKWA3-s.webp?v=1782227486"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/collections\/BOL-VICH93-w.jpg?v=1788856826","url":"https:\/\/www.nishikidori.com\/en\/collections\/other-bowls.oembed","provider":"Nishikidori","version":"1.0","type":"link"}