In Japanese restaurants, the soup comes with a flat-bottomed spoon like the Spoon Tamakawa. It seems awkward to use this spoon as a "western" spoon would, but´s there a special technique for using a Japanese spoon? What´s the functional reason for having a flat bottom? The flat bottom allows you to place it on a flat surface without it swaying, so you can place it even if it has something inside so it is an advantage over western spoons!
