Donburi (eng. bowl) is a Japanese Dish that has a complete meal inside a bowl and goes with side dishes. The word "Don" comes from the chinese character that is based on something thrown into a well and the word "Donburi" is the sound of things falling into a well and into the water. It is a dish that is looked at as casual and not all too fancy, but in the Edo Period it was looked as a poor persons dish, however with more luxurious options there can be almost any sort of donburi these days.
The style of general cooking is categorized as "Donburi Ryori" (Bowl Cuisine), or loosely as "Donburimono" (Donburi Things). Donburi are pretty casual dish and is popular amongst home cooks that can lead to some creative dishes that are not always found in restaurants and are yet very regional. There are so many types of Donburi that it has its own cuisine in of itself, with its own Donburi Roads, and there are even some Donburi Circles (Academic Clubs). It is considered a on the go meal that is quick and filling that is perfect as a take-out food as it is placed in a container of a: Take-Out Donburi Container, Donburi Hachi (Specialized Bowl for Donburiryori), Insulated Donburi Container (Travelers Bento Bowl). When people come home from work and are all tired they may want an easy dish to make and most donburi are pretty easily made, even on busy days. So, it is no wonder it is a popular dish to make for people who want a comforting and easy meal. Donburihachi Donburihachi, is a bowl dish that is made with the idea of the tableware complimenting Donburi Ryori (Bowl Cuisine) the specialized bowl dish. If it is called Hachimono (Bowl Things) it is bowl things served in a dish, "Hachi" is a general word for a bowl. The reason why there are different sorts of donburihachi is because of a unique appearance of a restaurant, home, or even a particular donburi dish. For example, Oyako Don has specific type of dish design that separates the chicken dashi egg and the rice that can be mixed by the person eating it, so the rice does not become overly soggy and maximizes the eating experience for the oyako don dish.
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