Porcelain vs Stoneware in Japanese Tableware

Most Japanese dishes are either porcelain or stoneware. They look different, feel different and behave differently on the table. Knowing the difference helps you choose the right piece for the way you eat.

What is porcelain?

Porcelain is made from fine white clay, known as kaolin, and fired at a high temperature. The result is dense and smooth, and often white or very pale. Thin porcelain can look almost translucent when held to the light. It does not absorb liquid, so it is easy to clean, and it keeps flavours from soaking in.

Japanese porcelain has a long history. The town of Arita in Saga Prefecture is known as one of the first places in Japan to produce porcelain, in the early seventeenth century, and its wares were also exported through the nearby port of Imari.

What is stoneware?

Stoneware is made from coarser clay and is also fired at a high temperature, but it stays thicker and heavier. It is often brown, grey or dark, though glazes can colour it in any shade. The surface can be smooth, textured, crackled or left rough and unglazed. Stoneware has an earthy look, and many people like how it feels in the hand.

Famous stoneware traditions include Bizen in Okayama (often unglazed), Shigaraki in Shiga and Mino in Gifu, where Shino and Oribe glazes are known.

Side by side

Which should you choose?

• Soup, ramen and stews: stoneware's thick walls keep food warm longer, and the weight feels steady.
• Sushi and delicate food: porcelain's clean surface lets the colours of the food stand out.
• Tea cups: porcelain feels light and clean, but a stoneware cup feels warm in the hands.
• A mix is fine. Many Japanese tables combine both on purpose, so the table has different textures.

A note on glaze

Whichever clay you choose, the glaze is what you touch and wash. A good glaze is smooth where food touches it and can be decorative elsewhere. Small variations, such as pooled colour or an uneven rim, come from handmade work and firing, and are not defects.

Care

Both materials are best washed gently by hand, and dried before storing. Avoid sudden temperature changes, such as putting a cold bowl directly into a hot oven. See how to care for Japanese ceramics.

Questions people ask

Is porcelain stronger than stoneware?

Porcelain is dense and hard, but thin porcelain can chip at the rim. Stoneware is thicker and often more forgiving, though it is heavier.

Which is better for everyday use?

Both work well. Choose by the food you serve and the feel you like.

See our plates and bowls.