Long Plates

The history of Japanese tableware starts in the Jomon era (ca. 10,000 B.C. – ca. 300 B.C.) and the Yayoi period (ca. 300 B.C. – ca. A.D. 300), when doki (unglazed earthenware) was made. Clay was fired on the ground uncovered, instead of using a kiln, at temperatures of 700 – 900℃.

A yakizara is used not only for grilled fish, but also for tempura and other deep-fried dishes (where the sara is usually covered with a sheet of cooking paper).

A dish for tsukidashi or otooshi (a small appetizer) served at the very beginning of course meals. Many tsukudashizara are long and narrow, about 24 to 35cm long.