The reason a chef looks calm. Everything chopped, measured and sitting in its own little bowl before the pan is anywhere near hot.
| Size | Approx. 7.5 cm (3") across × 3 cm high |
|---|---|
| Capacity | Approx. 70–75 ml (2.5 oz) |
| Material | Tempered glass |
| Colour | Plain white |
| Stackable | Yes |
| Microwave | Yes |
| Dishwasher | Yes |
| Fridge & freezer | Yes |
| Sold as | One bowl — order as many as you need |
This is the bowl professional kitchens call mise en place — everything in its place. Chop the garlic, measure the soy, pick the herbs, and line them up. Then cooking is just assembly, and nothing burns while you hunt for the chilli.
They are deliberately small. Seventy-odd millilitres is a sauce for one, a spice measure, a dipping dish, or the pile of spring onion that goes on at the very end.
Because they stack, having eight of them costs you almost no cupboard. Most people who buy one come back for three more, so postage stays flat however many you take.
Tempered glass, so it takes the dishwasher, the microwave, the fridge and the freezer without complaint. No special handling — they are built to be used every day.
The bowl a Japanese kitchen reaches for without thinking. Deep brown, with a faceted side that catches the light, and light enough that a full bowl of soup still feels easy in one hand.
See this bowl
Black on the outside, a shock of red on the inside. Sold one at a time — take one, or match the whole table.
See this bowl