Hospitality in a Lacquer Bowl: A Reunion After One Year
The other day, we had a delightful guest visit our home.
Mr. Tsuchida from Tsuchinao Lacquerware traveled all the way from Sabae, Fukui Prefecture. It was our first meeting in about a year.
Being able to speak directly with artisan craftspeople is one of my greatest pleasures. Seeing Mr. Tsuchida after so long, he was as warm and gentle as ever, and our conversation flowed naturally from the moment we greeted each other.
Since he came all this way, I wanted to offer a modest gesture of hospitality.
I served matcha jelly, shiratama dango, and sweet red bean paste inside an ozoni bowl previously crafted for us by Tsuchinao Lacquerware. While it is a bowl usually used for traditional New Year's soup or savory broths, on this day, I gave it a slightly different touch by serving sweet treats instead.
Lacquerware Can Be So Much More Flexible
Up until the moment I served it, I was a little worried about whether serving desserts in a lacquer bowl was appropriate. But when I set it on the table, Mr. Tsuchida was truly delighted.
"In Fukui, there are even cafes that serve parfaits in lacquerware bowls. So using it like this is completely fine!"
Seeing him enjoy it with a smile put my mind completely at ease.
When it comes to lacquerware, we tend to feel a bit hesitant, thinking of it as something reserved for special occasions. But serving sweets like this or incorporating it into everyday meals... hearing an artisan say, "feel free to use it much more loosely," makes me feel much closer to lacquerware.
As we enjoyed a pleasant tea time chatting, our conversation naturally turned to lacquer itself.
It happened when I mentioned Tsujita's Kintsugi, which I introduced in a recent article, saying, "I actually tried my hand at kintsugi recently."
"Oh, Mr. Tsujita! I know him!"
I was surprised by his unexpected comment.
As it turned out, Mr. Tsujita and Mr. Tsuchida are fellow artisans working with lacquer in Fukui, and they have known each other for a long time.
Knowing that the things that captivate my heart are connected behind the scenes through artisans like this brings me so much joy. I felt as though a single piece of tableware had opened the door to a new connection.
My First Encounter with Wakasa Lacquerware
As our conversation grew lively, Mr. Tsuchida carefully unwrapped a parcel and showed me a bowl.
It was a Goroku-wan (a traditional deep wooden bowl) made with Wakasa lacquerware.
The moment he opened the wrapper, what caught my eye first was the deep luster of the lacquer and the delicate patterns emerging on the exterior.
The light shifted with every angle, completely captivating me at first sight.
Wakasa lacquerware is a technique where patterns are created using eggshells, mother-of-pearl (aogai), and pine needles. Layers upon layers of lacquer are applied over them, and finally, the surface is polished (togidashi) to bring out the underlying designs.
Among all the steps, this final polishing process is said to be the crucial essence of Wakasa lacquerware.
Where to polish, and how much?
Carefully assessing the patterns beneath the stacked layers of lacquer, the artisan gradually draws out its expression. That process is packed with the craftsman's rich experience and skill.
The craftsman behind this magnificent Wakasa lacquerware is Mr. Munenori Kafuku, the fourth-generation owner of Kafuku Lacquerware Workshop, which has operated in Obama City, Fukui Prefecture for over 100 years.
He is one of only three Master Traditional Craftsmen of Wakasa lacquerware in Obama City.
A Single Bowl Crafted by Two Workshops
What captivated me even further was that this bowl was born from a relay of craftsmanship between two workshops.
Tsuchinao Lacquerware handles everything from shaping the raw wooden base to applying lacquer on the inside and bottom, while Kafuku Lacquerware Workshop crafts the Wakasa lacquerware on the exterior.
The inside features Kijiro-nuri (a clear lacquer coating over zelkova wood), allowing the beautiful wood grain to emerge from beneath the sheen of lacquer. It offers a warm, natural wood feel that contrasts delightfully with the gorgeous Wakasa lacquerware on the outside, scattered with mother-of-pearl and pine needles.
Techniques passed down through each workshop seamlessly harmonize inside a single bowl.
Because the inner and outer surfaces express different character, I want to admire it closely every time I hold it.
It left me feeling deeply privileged to behold such luxurious craftsmanship.
Bringing the Final Piece Home
It reportedly took two full years to complete this bowl.
And only 10 pieces were ever made.
Despite such rarity, Mr. Tsuchida graciously agreed to let us acquire the very last piece remaining in his possession.
Reconnecting with Mr. Tsuchida after so long led unexpectedly to discovering this Wakasa lacquerware bowl, and ultimately welcoming the final piece into our home. I feel truly fortunate that so many meaningful connections lined up to bring it into my hands.
It almost feels like a waste to use such a beautiful bowl for cooking right away. For a while, I simply want to savor admiring the shimmer of mother-of-pearl shifting in the light, the rich gloss of the lacquer, and the zelkova grain spreading across the interior.
And someday, I hope to find a dish worthy of this bowl.
Looking forward to that day, I will start by enjoying quiet moments simply gazing at this beautiful piece.
