Japan table ware, called Wa-tohki is a generic naming of receptacle for Japanese cookings.

It is said, "Japanense dishes are tasted, at first, in looks with your eyes", and cooks pay his best care to dish up., also, pay his best to select vessels, receiptacls which are matched up not only to cookings but to a season.
Japanese cooks shall use such Wa-tohki differently at very seaon. and shall brushtheir cookings up into "ART", like one of sight you may see..
It would be siad that such a creative vessel and cooking arrangement is a one of best impression to entertain for visitors.

So, Wa-tohki obtains so many kinds and so various colors, styles, sizes,and shall be not used in
twice for the same table.

Wa-thoki and Japanese table shall let you into unique and enjoyble hours at your dinner.

 ex: Tenpura set for seasons
for Spring for Summer
for Autumn for Winter


Muko-tsuke means to a vessel to be placed opposit side
from visitor on ZEN(膳)、table, in unique and thousand style/shape,
and that obtains "SASHIMI"(Raw fish), "SUNOMONO"(Mixed food with venigor),etc,like a hors d'oeuvre,

It is a honorble vessel to be presented at the first step in table course.

Various type of Muko-tsuke


Muko-tsuke with lid.
It is used mainly in winter, for "NIMONO"(boild),"MUSHIMONO"( steamed) cookings
in order to keep warmful steam and fine smell until opening lid.   


Called "WAN MORI"in another word., that is a kind of bowl for main dish of Japanese table. "NINOMO"
cooking that obtains many kinds of contents (vegitable, fish, etc)
in soop style usualy, and sometimes in thick type.


It is "Sara"(plate) for"YAKIMONO", fired, baked, grilled cookings to be on.

Japanese table requires such plates for various "Yakimono" fishes.
and use a plate in different type, size at each "YAKIMONO" cooking.
just for the purposes.

ex :
   for ayu(Japanese river trout),
   for sanma(mackerel pike), etc.
   for Kirimi(cut fishes), etc.


Finishing Japanese full course, master sometimes recommends another cooking,
with his wishness for further entertaiment.

In such a case, master shall serve "HACHIMONO" cooking that is filled up
in "Mori-hachi"( big size bowl) and visitors shall pick his favors up from a "Mori-hachi".


"Hassun"or "Hachi-Sun"is used for the stage when the master serves
"SAKE"(drink) to visitors with his appearance of pleasure and happy feeling

The master, formaly, uses a wooden tray of 8sun(8") square shape, and places
sea foods and vegitables.
It is said that wooden tray has been changed to use ceramic plate in Meiji age.
around 1900