Small Oriental 'dipping' dishes

These humble little things have emerged from a drawer and will probably return there because I can't quite bring myself to chuck 'em. It's silly to be posting them, but ... Any ideas as to age and origin? Japanese? For soy and wasabi? Modern tourist tat? Or the ancient, desirable folk art of a long lost hill tribe that'll make me rich beyond my wildest dreams? ;-) Hope everyone is bearing up and keeping jolly. Cheers