Another reason for the wide variety of ceramics is the fact that Japanese cuisine requires a generous assortment of tableware, more than any other cuisine in the world.

In ancient, refined Japanese society, people ate and drank mainly from lacquer ware, but this was changed by the masters of the tea ceremony. They began using sets of ceramic bowls and dishes for the kaiseki meal served before tea, and this led to the discovery that ceramics give a meal more visual impact and a fresh appeal. Ceramic ware for the tea ceremony was selected to match the season, and the host respected aesthetic sensibilities when choosing the guests'dinnerware, such as the muko-zuke plates for the arranged slices of sashimi, the saké vessels, and the dishes for the grilled food. It was the tea masters who brought visual enjoyment to the experience of eating and drinking.

Since the mid-19th century, porcelain has occupied an important place at the dinner table because of its convenience. Today, ceramic dinnerware is the norm, except for the smooth lacquer ware bowls for miso soup, drunk with the lips touching the bowl.

Rice, the staple food in Japan, is eaten from a small bowl held in the hand, and in many families each person has his or her own rice bowl. Through such table customs, too, the Japanese have developed a love for earthenware.