choku ....a small cup for multiple use (it can be also pronouced as "choko" )
haisen ............a footed bowl to rinse a sake cup
hakkaku-kobachi.....octagonal shaped small bowl
jubako........a set of stackable bowls or boxes. Imari porcelain jubako was used for
food or make-up supplies in the late Edo period
kobachi.....a small deep bowl
kozara.......a small plate less than 12cm ( 4 3/4" ) in diameter
mame-choku.....a smallest size of choku cup
mame-zara.....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---a variation of choku cup 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 ( a pourer ) used for cooling before pouring hot
water in the tea pot
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