Japanese Tableware: Sizes, Names, and Terminology – With a Conversion Chart for Sun and Centimeters

Have you ever been confused by phrases like "5-sun plate" or "7-sun plate" when trying to choose Japanese tableware? It can be difficult to visualize the actual size and compare it to the dishes you already own.

Japanese tableware uses the unit "sun" to express size. Understanding this "sun" unit will make choosing tableware much easier.

This article provides a detailed explanation of everything you need to know when choosing Japanese tableware, from conversion tables to the names of different parts of a dish and specialized terminology.

What is "sun" in Japanese tableware sizes?

The size of Japanese tableware is expressed in "sun" (寸). One sun is approximately 3.03 cm, and its origin is said to be the width of a thumb. Similarly, one shaku (約30.3 cm) is based on the length from the elbow to the wrist (or fingertip), indicating that these units are derived from the human body (though there are various theories).

Therefore, a characteristic of Japanese tableware sizes is that they often manifest as "comfort in hand" more than just numerical values.

Sun, Centimeter, Inch Conversion Table

So, exactly how many centimeters is "sun"? Please check the table below.

Name	Centimeters (cm)	Inches (inch)	Main Use
3 sun (mamezara / small plate)	Approx. 9 cm	Approx. 3.5inch	Condiments, small sweets
4 sun (kozara / small dish)	Approx. 12 cm	Approx. 4.7inch	Individual serving dish, fruit
5 sun (chūzara / medium dish)	Approx. 15 cm	Approx. 5.9inch	Cake plate, individual serving dish
6 sun (panzara / bread plate)	Approx. 18 cm	Approx. 7.1inch	Grilled fish, toast
7 sun (shusai-zara / main dish plate)	Approx. 21 cm	Approx. 8.3inch	Main dishes, pasta
8 sun (morizara / serving plate)	Approx. 24 cm	Approx. 9.4inch	One-plate meals, large sharing dishes
Shakuzara (ōzara / large plate)	Approx. 30 cm	Approx. 11.8inch	For parties
Shakuhatsuzara (tokudai-zara / extra-large plate)	Approx. 54 cm	Approx. 21inch	Decorative plate for stores, special banquets

Comparing Japanese and Western Tableware Sizes

When you line up Western flat plates (in inches) and Japanese dishes (in sun), you might find that their sizes are surprisingly similar. This is because both 1 inch (approx. 2.54 cm) and 1 sun (approx. 3.03 cm) are units that developed based on the size of a human hand and body sensation.

In fact, comparing the sizes, a 10-inch (approx. 25.4 cm) dinner plate used in Western cuisine is close in size to an 8-sun (approx. 24 cm) Japanese plate. While not perfectly identical, both are based on sizes that are easy to handle, which means Japanese and Western tableware can be combined without feeling out of place.

Purpose	Japanese Tableware (sun)	Western Tableware (equivalent size)
Small plate (individual serving dish)	4 to 5 sun (12-15 cm)	Bread plate (approx. 12-15 cm)
Medium plate (side dish)	6 sun (approx. 18 cm)	Side plate (approx. 17 cm)
Main dish plate	7 sun (approx. 21 cm)	Salad plate (approx. 20 cm)
Large plate (shared dish)	8 sun (approx. 24 cm)	Slightly smaller dinner plate (approx. 25 cm or more)

For this reason, the style of freely combining Japanese and Western tableware has become widespread in modern dining.

Tips for Buying Online

When choosing Japanese tableware online, use the conversion table above as a reference and compare it to the dishes you already own. For example, measuring sizes like 4 sun (approx. 12 cm), 5 sun (approx. 15 cm), and 7 sun (approx. 21 cm) with a ruler or tape measure will help you get a better idea.

You can also infer the thickness and weight of a dish from its photograph. Thicker rims suggest a substantial feel and good heat retention, while thinner rims give a lighter, delicate impression. You can also somewhat gauge the stability and weight from the construction of the dish's base. Try zooming in on photos to check the fine details.

Japanese Tableware Sizes and Types

Now that you understand size conversions, let's look at how to actually use them. Here, we'll examine how to choose Japanese tableware based on both size names and shapes/functions.

Names and Uses by Size

Japanese tableware has names for each size. Knowing their uses will make choosing dishes smoother.

Mamezara (3 sun, approx. 9 cm)

Mamezara are generally defined as 3 sun or smaller. In ancient times, they were called "teshiozara" and used to hold salt to purify the meal. Today, they are used for condiments, pickles, as soy sauce dishes, or for serving nuts and chocolates with tea. The charm of mamezara also lies in the ability to arrange several different designs to add color and playfulness to the dining table.

Kozara (4 sun, approx. 12 cm)

This is the most convenient size for individual serving dishes. It's perfect for portioning fruit, dressed salads, or for serving yogurt or jam at breakfast. Having enough for the whole family will make them useful for daily meals.

Chūzara (5 sun, approx. 15 cm)

This is a core size for medium plates, ideal as a cake plate or a versatile individual serving dish. It's just the right size for a single portion of a side dish. Its versatility makes it suitable for a wide range of dishes, including salads and simmered foods.

Panzara (6 sun, approx. 18 cm)

Perfect for serving toast or a salad medley. Classified as a medium plate, but slightly larger and very practical. Can also be used as a one-plate meal for breakfast. Handy in situations where 5 sun is a bit too small, but 7 sun is too large.

Shusai-zara (7 sun, approx. 21 cm)

This is the ideal size for serving main dishes, perfect for pasta or other main courses. It's slightly smaller than a typical Western dinner plate (approx. 25-27 cm), blending well with a fusion of Japanese and Western dining styles.

Morizara (8 sun, approx. 24 cm)

Can be used as a large plate for one-plate meals or family-style stews. Also suitable for dishes to be shared by multiple people. This size is also useful for entertaining guests, for example, for serving karaage (fried chicken), assorted grilled vegetables, or sashimi platters.

Shakuzara (approx. 30 cm)

A large plate that can be used for parties. It can elegantly display appetizers or fruit platters at entertaining occasions. Rather than for everyday use, it's convenient to have as a dish for special days.

Shakuhatsuzara (approx. 54 cm)

With its overwhelming presence, it is used as a decorative plate in shops or for special banquets. Its role is more to adorn a space than for practical use. It can also be used as interior decor, hung on a wall. However, it is rarely used in ordinary households, and its name is not very familiar.

Types Based on Shape and Function

Knowing the classification by shape and function, in addition to size, will broaden your choices for tableware.

Meshiwan (rice bowl) / Shiruwan (soup bowl)

Meshiwan refers to a bowl for serving rice. Most are made of pottery or porcelain. Shiruwan, on the other hand, refers to a wooden (lacquerware) bowl for miso soup or clear soup. Both are special items used daily at Japanese dining tables, designed to be held and eaten from.

The difference between the two is not just the material. A meshiwan requires an appropriate depth and stable footring (the pedestal part at the bottom of the bowl) for scooping rice easily, and its warmth of pottery is characteristic.

On the other hand, for a shiruwan, the rim's feel against the lips is important as it's directly touched, and the thermal insulation of lacquerware protects the hands from hot soup. The technique of applying multiple layers of natural lacquer has been used in Japan for thousands of years and is a globally valuable traditional skill.

To find a meshiwan that fits you, a good guide is the size of the circle made by your thumbs and middle fingers of both hands. Generally, 4 sun (approx. 12 cm diameter) for men and 3.8 sun (approx. 11.5 cm diameter) for women are standard, but with the diversification of dietary habits in recent years, there's no need to strictly adhere to these standards.

The standard size for a shiruwan is 11-12 cm in diameter and about 6 cm in height. For hearty tonjiru (pork miso soup), choosing a larger size of 12 cm or more is convenient as it can also double as a bowl for small udon or donburi (rice bowls).

Hachi (Asabachi / Shallow Bowl, Fukabachi / Deep Bowl, Ōbachi / Large Bowl)

Hachi is a general term for deep dishes. Their use varies depending on their depth. "Fukabachi" (deep bowls) are suitable for dishes with liquid such as stews and soups, while "asabachi" (shallow bowls) are ideal for displaying colorful dishes like salads and dressed foods. They are convenient bowls that can be used for both Japanese and Western cuisine, such as ramen bowls, donburi, and salad bowls.

Mukozuke

Mukozuke gets its name from being placed "mukou" (opposite) on the tray, and it serves to highlight sashimi or dressed foods. Unlike flat plates, it is characterized by a slight upward curve.

The addition of mukozuke to flat plates creates a pleasant rise and rhythm in the dining setting.

Choko / Soba Choko

Choko refers to a small vessel, about 7.5 to 9 cm (2 sun 5 bu to 3 sun) in diameter. Originally, it was used for drinking sake, but it also came to be used as a "soba choko" for soba dipping sauce.

This size is said to be based on the inner diameter of a human hand when naturally closed. This "ease of gripping" is a characteristic of choko. It is a versatile vessel that can be used not only for drinks but also as a small bowl for side dishes or for serving desserts, responding to the user's imagination.

Names of Japanese Tableware Parts

Now that you know the sizes and types, let's focus on the "construction" of the dishes themselves. Knowing the names of the parts of Japanese tableware provides clues to understanding where the craftsman poured their soul and what kind of user movements they envisioned.

Koen (Rim)

The rim of a dish is called the koen. This is the part that directly touches the lips. It affects both the functionality of preventing spills and the comfort of the mouthfeel.

A rim that flares outwards, called "hazori" (outward curve), offers a pleasant mouthfeel, allowing liquids to flow smoothly. Conversely, a shape that curves inwards is designed to retain aroma. Even a slight curve can change how a flavor is perceived, making this one of the parts where artisans are most meticulous.

Dō (Body) / Koshi (Hip)

The side of the vessel is called the dō (body), and the swelling near the bottom is called the koshi (hip). If the artist's finger marks or spatula lines remain here, one can directly feel the dynamism of the clay. Furthermore, the way the koshi protrudes expresses strength or delicacy.

Mikomi (Interior Base)

Mikomi refers to the bottom of the inside of a dish, the background for the food served. It's the part that gradually reveals itself as you eat. Artists intentionally create "yūdamari" (pools of glaze) or apply decorations here, hiding little surprises to be enjoyed until the last bite.

Kōdai (Footring)

Kōdai refers to the ring-shaped pedestal at the bottom of a dish. It has the function of allowing one to hold the dish when it contains hot liquid and also elevates the dish on the table, giving it a sense of dignity.

It is said that "dish lovers look at the back" because the kōdai is an important point of appreciation. The craftsman's dedication is condensed in its shape.

Type of Footring	Characteristics
Rinkōdai(Ring Footring)	The most common donut-shaped footring, providing stability.
Kittatekōdai(Straight-Cut Footring)	A footring that stands straight up vertically from the body. Gives a modern and sharp impression.
Mikazukikōdai(Crescent Moon Footring)	A footring where a part of the ring is carved away to form a crescent moon shape. A graceful shape seen in Hagi ware, for example.
Takenofushikōdai(Bamboo Knot Footring)	A shape that swells in the middle like a bamboo knot. Often seen on tea ceremony bowls.

When you look at a kōdai, pay attention to its "carving." From the marks carved by a bamboo spatula, you can feel the energy of the artisan's handiwork.

On the side or inside of the kōdai, the artisan's signature, or "mei" (銘) or "shirushi" (印), is inscribed. Finding a small stamp or a quickly written signature makes the presence of the creator feel closer.

Tatamitsuki (Footring Base)

This is the bottom surface of the footring, the part that directly touches the table. If it's not well-finished, it can scratch the table. Conscientious artists and kilns carefully polish this part. When you receive a dish, it's important to check for roughness by running your finger over it. If you're concerned, consult the retailer.

Key Ceramic Terminology

Once you understand the parts of a dish, the next thing that captures your interest is its "keshiki" (scenery). Have you ever wondered, "What are these black spots?" or "Is this crack okay?" Especially with Japanese earthenware (pottery), there are "individual differences" where no two pieces are exactly alike.

During firing, unexpected changes occur as the flame, ash, and components of the clay react. This is not considered a defect but rather "keshiki," and appreciating it is a unique Japanese aesthetic.

Here, we explain specialized terms you should know to enjoy Japanese tableware even more.

Keshiki (Scenery)

In the world of Japanese tableware, the term "keshiki" is used. This refers to the unique beauty that emerges on the surface of a finished piece, resulting from the accumulation of changes caused by the flame and ash in the kiln, and the alterations and flow of glaze color.

Even small imperfections or coffee stains are regarded as part of the dish's history, and appreciating them, including their incompleteness, is part of the "wabi-sabi" aesthetic.

Reading the "Keshiki" of Pottery: The Beauty of Unique Pieces in Glaze Drips and Scorching

Yohen (Kiln Variation)

Yohen refers to the phenomenon where the color of the glaze changes due to the way the flame hits it in the kiln. It is also called "hijiwari" (fire change). Even with the same glaze, the flame and ash can create unexpected color changes, turning blue or reddish-purple.

Kannyū (Crazing) / Nyū (Crack)

Kannyū refers to the fine cracks that appear in the glaze layer, caused by differences in shrinkage rates between the body (clay) and the glaze (vitreous layer). This is not a "break," and kannyū, sparkling under the light, enriches the dish's expression. There's even a technique of pouring ink to highlight these patterns.

On the other hand, a crack that extends into the body of the dish is called "nyū." In the world of antiques, moisture seeping from these cracks and appearing as stains on the surface is sometimes called "amamori" (rain leak) and treasured as a faded charm. However, for practical tableware, hygiene and strength should be considered.

The Secret of "Kannyu" in Japanese Tableware: Deepening with Use

Teppun (Iron Spots)

Teppun refers to iron content in the clay appearing as black spots on the surface during firing. While sometimes disliked in pure white porcelain, these black spots in pottery become a charming feature that creates an organic warmth.

Go-hon-de (Go-hon-style)

Go-hon-de refers to the phenomenon where faint reddish or pinkish spots appear. It has a gentle, elegant atmosphere and is particularly favored for matcha bowls and teacups. It’s like the dish itself is blushing, giving a sense of its own warmth.

Meato (Stilt Marks)

Meato refers to marks left when dishes are stacked for firing. These firing marks remain, adding a seasoned character to the piece.

Pinholes

Pinholes are tiny, needle-prick-like holes. They occur when air gets trapped during glazing or when bubbles escape during firing. Sometimes they appear as small dots, or they can be scattered across the surface of the dish, creating a unique texture.

Yūdamari (Glaze Pool)

Yūdamari refers to areas where the glaze has pooled thickly. This tends to occur around the rim, footring, or at the bottom of the interior, resulting in a deeper color or a glass-like texture. This name comes from the appearance of the glaze flowing and accumulating thickly.

The Joy of "Nurturing" Japanese Tableware

Some of the "keshiki" we've seen so far change with use. Kannyū (crazing) and amamori (rain leaks), in particular, transform over time. Japanese tableware has a unique aesthetic of "nurturing" the dishes, enjoying these changes.

As the user incorporates the dishes into daily meals, washing and caring for them repeatedly, the dishes gradually change. This change is not seen as "deterioration" but as a process of the dish deepening its character, which is a unique aspect of Japanese tableware culture.

Kannyū (Crazing) and Age-Related Changes

The joy of "nurturing" is most evident in kannyū. Kannyū refers to the fine crack patterns that appear on the surface of the glaze during the cooling process after firing.

Initially transparent and inconspicuous, these cracks slowly absorb oils from food and tea stains over many years. As a result, geometric brown lines emerge on the white surface, and eventually, the entire dish takes on a moist, amber hue.

This phenomenon is called "kannyū ga somaru" (the crazing gets stained). Just as leather products become supple and lustrous with use, the user's life becomes etched into the patterns of the dish.

The charm of nurturing Japanese dishes is more than can be covered in this article, so please refer to the article below for more details.

Dishes grow, expressions change. The Japanese tableware culture deepens affection with use.

The Deeply Expressive Phenomenon of "Amamori" (Rain Leak)

Among well-used dishes, a phenomenon called "amamori" (rain leak) sometimes appears. This is a state where moisture that has seeped into the dish's body rises to the surface, creating a faint, rain-like stain.

Practically, this is close to "dirt" or "water leakage," and it's a condition that one might want to avoid for everyday dishes. However, in the world of tea ceremony and among dish enthusiasts, these stains are seen as having the charm of rain seeping into an old mud wall, and they have been affectionately called "amamori" (rain leak) with poetic names.

Even accidentally created stains are viewed as being layered with the blessings of rain from the heavens. Here lies the "wabi-sabi" spirit that finds beauty in imperfection.

By learning the names of the parts of Japanese tableware and understanding traditional units of measurement, choosing dishes becomes even more enjoyable. With daily use, dishes gradually change their appearance, growing into your own unique pieces.

Dishes that offer the "joy of nurturing" become items that can be used for a long time, and eventually, they will become treasures that you'll want to pass on to the next generation.

Choosing dishes that embody Japanese physical sensations, and fostering their "keshiki" in daily life.

The notation "〇 sun," which may have felt a little difficult until now, will surely feel more familiar and endearing when you realize it's a warm unit born from the size of our bodies and the comfort of our palms. The perfect fit of a 4-sun serving dish, the accommodating nature of a 7-sun main dish plate that suits both Japanese and Western cuisine. The process of imagining your "next piece" online while comparing it with your existing dishes using a ruler is also a delightful experience unique to Japanese tableware.

Knowing the names of the parts and the specialized terms for "keshiki" is not merely an accumulation of knowledge. It is a passport to a dialogue with the dish, allowing you to feel the movements of the craftsman's hands carving the footring and witness the miraculous moment when flame and clay interacted in the kiln.

A brand-new dish is not the finished product, but merely the starting line. Serving food on it daily, carefully washing it, and letting it air dry. Through these ordinary routines of life, the dish will be etched with your unique "stained crazing" and "rain leaks," telling a story that is solely yours. Why not welcome dishes imbued with Japan's traditional wisdom and aesthetic into your home, and begin the "joy of nurturing" them as they deepen in character over time with you?