A beautiful wooden bowl by Shirasagi based in the Yamanaka region of Japan. These are hand turned on an electric wheel out of natural wood, a technique Shirasagi`s craftsmen have mastered over six generations.
This bowl is made from carefully selected Japanese Zelkoven wood, using the "vertical wood" method to show the beauty of the wood grain and increase strength.
When egg white is mixed with varnish, a chemical reaction takes place to make it sticky. The lacquer is then stamped into the surface of the varnish, giving it a fine, angular texture. This technique, called shibo-urushi, has been used for a long time and is often used on the back of trays because it is durable and non-slip. The fine, leather-like feel of the product hugs the hand as if it were being absorbed by it.
This tray can be used for miso soup or soup.
features
size: W110 x H73
capacity: 280ml
material: zelkova/cherry wood / urushi coating
dishwasher: ok
made in Japan
Each piece is individual and has distinct markings due to grain of the wood and them being a handmade product.
A beautiful wooden bowl by Shirasagi based in the Yamanaka region of Japan. These are hand turned on an electric wheel out of natural wood, a technique Shirasagi`s craftsmen have mastered over six generations.
This bowl is made from carefully selected Japanese Zelkoven wood, using the "vertical wood" method to show the beauty of the wood grain and increase strength.
When egg white is mixed with varnish, a chemical reaction takes place to make it sticky. The lacquer is then stamped into the surface of the varnish, giving it a fine, angular texture. This technique, called shibo-urushi, has been used for a long time and is often used on the back of trays because it is durable and non-slip. The fine, leather-like feel of the product hugs the hand as if it were being absorbed by it.
This tray can be used for miso soup or soup.
features
size: W110 x H73
capacity: 280ml
material: zelkova/cherry wood / urushi coating
dishwasher: ok
made in Japan
Each piece is individual and has distinct markings due to grain of the wood and them being a handmade product.
This bowl is made from carefully selected Japanese Zelkoven wood, using the "vertical wood" method to show the beauty of the wood grain and increase strength.
When egg white is mixed with varnish, a chemical reaction takes place to make it sticky. The lacquer is then stamped into the surface of the varnish, giving it a fine, angular texture. This technique, called shibo-urushi, has been used for a long time and is often used on the back of trays because it is durable and non-slip. The fine, leather-like feel of the product hugs the hand as if it were being absorbed by it.
This tray can be used for miso soup or soup.