PoshanSenseEveryday portions
Give your usual bowl a useful meaning
A katori, glass or piece is convenient to log. The useful part is knowing what that unit means in your kitchen.
By PoshanSense · Published 2 October 2026 · General education
A bowl is a container, not a fixed weight
Your breakfast bowl and someone else's katori can hold different amounts. Even the same bowl can contain a different weight of cooked rice, dal or puffed rice. Instead of assuming a universal conversion, give your own regular portion a description you can repeat.
Make a simple reference once
If you have a kitchen scale, place the empty bowl on it and zero the reading. Fill it as you normally would, then note the food's weight. Record both the amount and preparation, such as “my level bowl of cooked rice, 160 g.” That number describes this example portion; it is not a recommended amount or a standard bowl size.
No scale? A clear description such as “one level small katori” is still more useful than “some.” Keep the uncertainty in mind and use a consistent description next time. Consistency makes the log easier to interpret; it does not make an estimate exact.
Use volume for familiar drinks
If your glass holds 250 ml, describe a full serving as one 250 ml glass. A half-full glass is 125 ml. Ingredients mixed into the drink, such as powder or sugar, need to be included in the recipe or recorded separately. Do not count them twice.
Keep cooked and uncooked entries separate
A “100 g rice” entry is incomplete without its preparation state. Choose an entry matching what you measured. For a home recipe, another practical approach is to total the ingredients and divide by the number of portions actually served, provided those portions are approximately equal.
Try a small personal reference list: your regular glass, your usual bowl, and the approximate size of one roti. Update the description when the portion or recipe changes.
These are educational examples, not individual dietary targets. Editorial approach · Report a correction