D – Donburi story

Posted by Thomas Bertrand on

These are my Japanese bowls called “Donburi”. They come in different sizes and colors and we serve rice or noodles in them. A donburi bowl I use for serving a rice dish at home is round and it is about 15-16cm in diameter. Many of you like the Japanese noodle Ramen and you may notice that the bowls they use at the Ramen restaurant are larger, wider and deeper and the shape is a little different from my Donburi bowl. I was reading a Japanese tableware company’s web site the other day and it said Ramen bowls were also round before but they found wider and more triangle bowls are easier to stack up. Ramen shops in Japan are usually small in area and serving bowls are all stacked up and placed on the counter or on the shelf in the area where the chef can reach without undue effort. A bowl of Ramen is a fast food, bowls are used and washed up and stacked up all day long.

The standard size of a ramen bowl has a nickname “6.3”. It means it has a diameter of 6.3 sun. (sun is an old unit of length used in Japan and 1 sun is about 3 cm) There are also larger standard bowls and they are called “6.5” and “6.8” for the same reason. I had to laugh when I read Japanese manufacturers of Ramen bowls had preferred to have these numbers in their telephone numbers to match with what they sold everyday. Just imagine all the ramen bowl companies had very similar telephone numbers!

You may like a Japanese savory rice dish called Tendon or Oyakodon, both are served in a Donburi bowl. As you know “don” is the abbreviation of Donburi. My favorite is Tendon with a large crisp shrimp tempura on the rice! Ummm I need one now! You can try the Japanese traditional recipes and enjoy well-known delicious Donburi dishes but you are also very welcome to try and create your own Donburi dish.

Today I made a new kind of Donburi with tofu and shrimps and I poured a sauce over it, my husband said it was very good, and I will give you my original recipe in the next blog post “Donburi recipe”. See you again!

Rie

Rie - Bento specialist, Oslo, Norway

Hello, I love to cook and bake and I enjoy making bento everyday. I was one of the finalists at Bento&co’s contest in 2011 and later I joined Bento&co as Bento Specialist. I am living in Norway now but I am originally from Ishikawa in Japan where many of Bento&co’s bento boxes are made. I try to make bentos that are as beautiful as they are delicious, and I like to show you how to add more sparkles in your bento life! - Rie

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3 comments

  • I plan on visiting Katana-ya this week, and I’ve never had ramen. I know, I can’t bvielee it either. But was wondering which kind of broth you would recommend? I’m pretty sure I want the extra spicy Katanaya ramen, but not sure on which broth I would enjoy more. Thanks for any tips you can give!

    Don on

  • I’m very fond of bowls. It was fun to read your articLe. Thank you Rie. :-) I look forward to the donburi with tofu and shrimp recipe, it looks delicious.

    michelle on

  • Where can I order the donburi bowls

    Nadia on


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