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Known as duyu (Kankana-ey and Ifugao) or shuyu (Ibaloy), this wooden bowl was the common food server in the Cordillera. The size of the wood from which duyu was carved determines its size, and range from small to large ones. Duyu is common in Benguet, Ifugao, Mountain Province, and Nueva Vizcaya (Anderson, 2010). It is among the utilitarian objects from the Cordillera incorporated during ritual activities. Despite being incorporated into ritual activities as wine containers (Ellis, 2009), duyu are ordinarily used as food servers.

Duyu has many variations. The most notable ones are those with notches on the rim that resemble a star. Some have multiple cavities, while others have only one. Duyu with three cavities are of Kankana-ey or Ibaloy origins (Casal et al., 1981). The two smaller cavities beside the bigger bowl are used as servers for spices or condiments (Yuchengco Museum, 2012). However, it is important to note that duyu of this design were shared across the Cordillera.

To keep the duyu in good condition, it is common for the bowl to be washed and cleaned after each meal (Ellis, 2009). One of duyu’s defining features is its glossy black finish. To produce such a feature, the exterior of the bowl is gently rubbed with duck fat or lard and soot deposits from the cooking fire (Ellis, 2009).