* Some people have poison ivy to raw Urushi, but the completely dried do not attach
Basic lacquerware care:
- Use warm water to wash
- Dilute neutral detergent for oil stains and use soft sponge or cloth
- Wipe with soft cloth before it dries
- Immerse 10 minutes to hot water for stubborn stains like rice
- If you want to avoid scratches for pile storing put a sheet of tissue paper between dishes
- For storing long time wrap with soft paper or cloth and store at not too much dry condition (slight moisture is preferred) store with a cup of water if the condition is excessive dry. Daily use will avoid lack of moisture.
- Do not boil
- Don't soak in water
- Don't mix with other dishes to wash
- Don't use scrubbing brush and cleanser
- Don't use washing machine
- Don't use microwave and oven
- Don't keep exposing to sunlight
- Don't put into refrigerator
Aizu Lacquerware Cooperative Union
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Its history is said more than 300 years. In 1975 it come designated as "Traditional Crafts" by the Minister for Economy, Trade and Industry of Japan.
Coating Urushi more than 40 times and then polish to expose under layers. Takes more than 60 days to finish a product.
One of the ancient lacquerware craft. There are various theories of the origin however the presence lacquerware is said the vermilion door of Juzo Gongen Honden made in 1524. The manufacture process has more than 75 and the unique Ji-No-Ko (processed diatomaceous earth) applied for undercoat to reinforce overcoat.
Wajimanuri Commercial and Industrial Cooperative
Wajima Museum of Lacquer (Urushi) Art
Fuji Urushi Kougei