| Plates, bowls and other types of serving pieces |
choku ....A small cup for multiple use
haisen ............A footed bowl to rinse a sake cup
jubako........A set of stackable bowls or boxes. Imari porcelain jubako was used for food or make-up supplies in the late Edo period
kozara.......A small plate less than 12cm ( 4 3/4" ) in diameter
mamezara.....A kind of kozara smaller than 6cm ( 2 3/8" ) in diameter for serving condiments. It literally translates as a bean dish.
mukozuke.....A cup / small bowl to serve food in Tea Ceremony / Kaiseki Ryori ( Kaiseki Ryori is a formal light meal during Tea Ceremony ). It is to be placed far side on the tray.
nagazara........A rectangular plate
namasuzara......A deep plate for fish or meat dish with vinegar dressing -its average size is 6" diameter
sobachoku---Originally in Edo period it was a variation of choku cup. Later it was called sobachoku because mainly used to hold dipping sauce to eat cold soba noodle
teshiozara......A kind of kozara bigger than 6cm ( 2 3/8" ) in diameter. Originally used as a salt dish
yuzamashi----A type of katakuchi cup ( a pourer ) to be used for cooling hot water before pouring in the tea pot
