It is said that in the early Edo period, the feudal lord who ruled the area corresponding to present-day Naruko Town in Miyagi Prefecture sent local lacquerware artisans and maki-e (gold lacquer) artisans to Kyoto for training, in an effort to promote NARUKO Shikki (Lacquerware).
Books from the late 18th century mention lacquered goods, chopsticks, and toothpicks as products, indicating that lacquerware was Naruko's main product.

• Technology/techniques/raw materials

  Technology/techniques/raw materials

  Technology/techniques

  1. The woodworking process shall be carried out in one of the following ways:
  (1) In the case of turned metalwork, the shape shall be formed using a lathe and a lathe plane.
  (2) In the case of "square pieces", "turned and bent", "miter joint", or "mortise and tenon joint".
  (3) In the case of bent products, the bending process shall be carried out using a roller.

   

  2. The base preparation shall be carried out by one of the following methods:
  (1) In the case of wood lacquerware, it shall be made with "genuine lacquer base coat" or "persimmon tannin base coat".
  (2) In the case of "vermilion lacquer," "red lacquer," "black lacquer," or "cloud-patterned lacquer," the base coat shall be "genuine lacquer base coat," "rust base coat," "sprinkled base coat," or "persimmon base coat."

   

  3. The lacquering should be done using either the "hana-nuri" or "roiro-nuri" method after the undercoat has been applied.

   

  4. If decoration is to be applied, it shall be done using the maki-e technique.

   

  raw materials

  １ 漆は、天然漆とすること。

  2. The wood used shall be zelkova, horse chestnut, beech, magnolia, katsura, cedar, cypress, or timber of equivalent quality.

   

• Work scene

  Work scene

  Naruko lacquerware primarily uses the Kijiro technique, which maximizes the beauty of the wood grain. Many pieces, such as bowls and trays, are produced, closely integrated into daily life. Lacquerware making involves a division of labor between woodworkers and lacquerers. This time, we will introduce the "lacquering" process, where lacquer is meticulously applied to the wood to complete the lacquerware.

  Step 1: Rusting

  To make the surface of the wood smooth, rust is applied to fill in the recesses of the wood grain. This rust is made by mixing polishing powder, water, and lacquer. After applying it once, it is allowed to dry, and then the rust is applied again. Just drying takes almost a full day for a bowl, but this process is repeated at least three times.

  

  Step 2: Rust removal

  After applying rust multiple times, the rust lacquer is allowed to dry completely, and then it is wet-sanded. Sanding away the rust from the raised areas makes the wood surface even finer. This fineness is crucial for how well the lacquer adheres.

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  Process 3: Intermediate coating

   

  

   

  

  Process 4: Central Research Institute

  The bowls, after the undercoat has been applied, are dried evenly by rotating them in a rotating bath. Once completely dry, they are polished in the same way as for rust polishing. The number of times this undercoating and polishing process is repeated will affect the finish of the lacquerware, as well as the transparency of the lacquer over time.

  

  Step 5: Top Coat

  If color is to be added, the pigment is mixed with lacquer and applied before the top coat. The process for the top coat is the same as for the undercoat, but a finer-grained lacquer is used. Also, dust and other debris are carefully removed with a thin stick and then allowed to dry.

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• Close-up

  Close-up

  Exquisite ikat textiles created using a unique board-clamping dyeing technique.

  As the years go by, the lacquer becomes more transparent, and the beauty of the wood grain comes to life. NARUKO Shikki (Lacquerware) has traditionally been made mainly for everyday items such as bowls, chopsticks, and trays.

   

  Choose the things you use every day by picking them up in your hands.

  In Naruko, the focus is on producing everyday lacquerware such as bowls, chopsticks, and trays. "Although it often says, 'Please do not touch,' if it's something you use every day, I would really like you to pick it up, feel its weight and how it feels in your hand, and then choose it," says NARUKO Shikki (Lacquerware) craftsman Tsuneo Goto with conviction. NARUKO Shikki (Lacquerware) is beautiful to look at, making the most of the gentle wood grain, but it is also full of techniques that are not apparent at first glance.

  For example, consider tea caddies and matcha containers called natsume. If left in their natural wood state, the lids would easily pop open when lifted. From this state, the lacquerer applies multiple layers of lacquer, adjusting it so that the lids close smoothly and just right. If the lids are too loose, the tea leaves or matcha will become damp, and if they are too tight, especially with natsume, the matcha will scatter when the lid is opened. The degree to which the lacquer is applied varies depending on the wood, the condition of the lacquer, and the temperature and humidity at the time of application. The lacquer is adjusted each time, layering it according to the wood. This is truly the skill of a craftsman honed over many years.
  Furthermore, chopsticks and bowls, which are held and used by hand, have different shapes and weights that suit each individual. "I want people to choose something that suits them and use it carefully. That's why I want them to pick it up and look at it. That way they'll understand its quality. See, even the back is painted just as beautifully as the front, so I didn't cut any corners, did I?" Mr. Goto said confidently, handing me a finished bowl and showing it to me. Indeed, the bowl I held conveyed a weight, warmth, and above all, a presence that couldn't be conveyed by its appearance alone.

  

  It makes me feel incredibly proud to think that this beautiful technique has existed for hundreds of years.

  Pride protects and passes on tradition.

  It is said that Naruko lacquerware originated about 350 years ago when Lord Date Masamune, the lord of the Date clan, gave residences to foot soldiers who had lost their jobs after the war and ordered them to make lacquerware. (Within Naruko town, the area with many lacquerware artisans is called "Shin-yashiki" (new residences).) Because there was an abundance of high-quality wood to use as a base, lacquerware was mass-produced and quickly became an industry in the region. From that time, Naruko lacquerware was probably not so much an elaborately decorated item presented to the lord, but rather something familiar that blended into the lives of many people. Even today, when people think of Naruko lacquerware, the first thing that comes to mind is the simple and warm Kijiro-nuri style.
  However, simply continuing to produce the same thing over and over doesn't necessarily mean that the technology will improve, or that its value and appeal will increase.
  Mr. Goto is familiar with over 50 different lacquering techniques, but he says his favorite is the Kijiro lacquerware, which brings out the beauty of the wood grain. However, this doesn't mean he's solely dedicated to Kijiro lacquerware; he continues to challenge himself with various techniques every day. To hone his skills, he actively goes to see the works of other craftsmen, looks at calligraphy and paintings, and visits libraries to broaden his horizons. The lacquerware that Mr. Goto creates, even those that aren't Kijiro lacquerware, is full of playful touches and shines with his excellent taste.

  NARUKO Shikki (Lacquerware), with its timeless, simple warmth, thrives beautifully. Perhaps it is the pride and confidence of the craftsmen who protect NARUKO Shikki (Lacquerware), passing on its beauty and excellence through their work.

  

  These lacquerware pieces have a strange, almost ceramic-like color. This technique was learned by Mr. Goto from his master. However, there is currently no one to carry on this skill.

  Craftsman Profile

  ​Tsuneo Goto

  Born in 1946. He began training as a lacquerer at the age of 15 and has mastered over 50 different lacquering techniques. "Of all of them, I like Kijiro lacquering the best."

  

  Anecdotes

  NARUKO Shikki (Lacquerware) lacquering tools

  1. What are brushes used to apply lacquer made of?

  The answer is... Japanese women's hair. Mr. Goto's brushes are made from hair given to him by friends, which he sends to a brush maker in Tokyo. Lacquer is so strong that it causes a rash in most people who touch it, so the tools used to apply it must be made of durable material. It is said that when Osaka Castle was built, stones were carried using ropes woven from Japanese hair. That's how strong human hair is. When lacquerware making first began, if they needed something strong enough to withstand the lacquer, human hair was probably the easiest to obtain.

  2. What is this tool used for?

  The answer is... lacquerware that is beautifully painted no matter where you look. These are tools that have been specially designed to ensure that even and beautiful coating is applied to every nook and cranny.
  I see, this tool allows you to hold the bowl in place and paint the sides. You can also attach a stick to the bottom and paint the bottom without leaving fingerprints.

  Are you familiar with the dish called "furobuki daikon"? It's a dish of daikon radish that has been simmered for many hours until it's very tender. This dish actually has a deep connection to lacquerware.
  To dry lacquer applied to wood, it's not enough for it to be dry in a dry place; it needs humidity. Therefore, lacquerware is placed in a bath, which maintains humidity.
  This drying box is also called a "furo," but actually, the workshop of a lacquerer is also called a "furo."
  In the past, lacquerware was likely laid out and dried in the workshop itself. In winter, the room was warmed with a brazier, but that alone only dried out the air, preventing the lacquer from drying. So, to maintain humidity, water was placed in a pot, and daikon radish was added as well. This is said to be the origin of furofuki daikon (simmered daikon radish). Now a popular dish even in izakayas (Japanese pubs), furofuki daikon was actually created because lacquer requires humidity to dry.

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