The bowls, strainers, and plates from **"la base"**, produced by culinary researcher Yoko Arimoto, are highly popular kitchen tools due to their sophisticated design and ease of use. Made with the craftsmanship of Tsubame-Sanjo, Niigata Prefecture, they are exquisite items that have gained many fans who say they can't go back to anything else once they've used them. Size: "Small (15cm)" Bowl No rolled rim: Unlike typical bowls, these do not have a "folded rim." This design prevents dirt from accumulating, making them hygienic, and allows for easy pouring of liquids from any angle. Appropriate weight: Made of 18-8 stainless steel, they offer stability. The bowl is designed to stay put when mixing or kneading. Round Strainer Thick and durable mesh: Uses thicker wires than typical strainers, so it maintains its shape without reinforcing wires (like legs). Easy to clean: The absence of reinforcing wires prevents clogging and residue, making washing extremely easy. Stainless Steel Plate Multi-functional "lid": When used as a lid for the bowl, it allows for stacking in the refrigerator without the need for plastic wrap. As a prep tray: Excellent as a tray for placing chopped ingredients or arranging dumplings. The size is designed to fit perfectly with the bowls and strainers. 3. Points to Consider When Choosing Start with "Medium (21cm)": This is the most frequently used size for daily cooking (washing vegetables, making dressed dishes, etc.). "Large (27cm)" is for professional use: Useful for washing large amounts of leafy greens or kneading dough, but requires storage space. "Small (15cm)" is for secondary use: Ideal for whisking eggs or making dressings. They are extremely durable, so once you have them, you can use them as "lifetime possessions."