The Story of Urushi

For Japanese people, using lacquer-coated utensils feels almost second nature.

From chopsticks to bowls and trays, lacquerware has always been an integral part of the Japanese dining scene.

Unfortunately, the number of households that use lacquerware daily has decreased. However, just step outside, and you can still easily find it at nearby soba shops, izakayas, and Japanese restaurants.

While lacquerware may not be seen as particularly special by the Japanese, it is a product Japan has long taken pride in, even being known abroad as "JAPAN."

Lacquerware is created by applying multiple layers of lacquer, and it can take up to a year to complete a single piece.

The gentle, shining curves of lacquerware have an almost mesmerizing beauty, drawing you in as you gaze at them.

The relationship between the Japanese people and lacquer dates back to the Jomon period, with numerous lacquered utensils unearthed from ancient ruins.

Surprisingly, the widespread use of lacquered chopsticks is relatively recent. They started gaining popularity during the Edo period, with the craft originating in the Wakasa Obama Domain. Initially used among samurai families, they only became widespread nationwide after the Meiji era and the Sino-Japanese War.

What Is Lacquer?

Urushi, or lacquer, is a natural sap collected from lacquer trees of the Anacardiaceae family. These trees grow in Japan, China, Korea, Vietnam, and other Asian regions. Today, most of the lacquer used in Japan is imported.

Domestically produced lacquer is known for its deep color and exceptional quality, but due to the declining number of lacquer harvesters (urushi tappers), it has become quite rare.

In Japan, lacquer is harvested in places such as Aomori, Iwate, Akita, Ishikawa, Nagano, Gifu, Fukui, Niigata, and Ibaraki.

Growing lacquer trees is challenging, and though efforts are being made to replant them, it takes over 10 years before they can be harvested. Additionally, a single lacquer tree produces only about 200 grams of lacquer. Given these factors, it's understandable why domestically produced lacquer has become so valuable.

A Remarkable, Durable Coating

Lacquer’s greatness isn’t just about its beauty—it also has outstanding practical features.

When kept in environments without exposure to UV light, such as indoors or underground, lacquer can last for 4,000 to 5,000 years. It is resistant to both acidic and alkaline substances, as well as high and low temperatures, making it more durable than any modern synthetic coating.

The secret to its strength lies in its hardening process. Unlike regular drying, lacquer undergoes a transformation where its main component, urushiol, oxidizes in the air, turning from a liquid into a solid.

Various Regions, Numerous Techniques Across Japan

Lacquered chopsticks are made by repeatedly applying and polishing layers of lacquer.

The most renowned types are Wajima-nuri and Wakasa-nuri, but there are others, such as Tsugaru-nuri, Aizu-nuri, Kawatsura-nuri, Echizen lacquerware, Niigata lacquerware, Joboji-nuri, Murakami carved lacquerware, Kiso lacquerware, and Hida Shunkei lacquerware. Some feature inlaid shells, while others are adorned with delicate maki-e, offering a feast for the eyes.

When we think of lacquerware, black, vermilion, and amber are the most common colors. Even with just vermilion, subtle variations arise depending on the artisan, adding to the profound allure of lacquer.