Bowl for cooked food

	Nunokise Jitogi Uwanuri Kasyoku	PROGRESS OF WORK *Wood molds Cut raw wood with hatchet or adz to shape and dry. There are tategi-dori and yokogi-dori methods. *Arabiki Wheel the wood ware into the size slightly larger than finished. Dry again. *Kiji Wheel inside, outside and bottom of the wood ware. Sometimes the wood material is wheeled to paper thin. *Kiji-gatame and kokuso smoothing minor blemishes of the wood ware and filling them with a mixture of wood dusts and lacquer. *Nunokise Apply flax cloth with lacquer to easy-to-be-damaged places. *Somi-jitsuke Apply lacquer with spatula between raw wood ware and flax cloth. *Ippen-jitsuke Apply mixture of lacqer, rice glue, ippen-jinoko (coarse ochre) to the wood ware and polish with coarse whetstone. *Nihen-jitsuke Apply mixture of lacquer, rice glue, nihen-jinoko (finer than ippen-jinoko orchre) to the wood ware and polish with coarse whetstone. *Sanben-jitsuke Apply mixture of lacquer, rice glue, sanben-jitsuke (finer than nihen-jinoko ochre) to the wood ware and repeat the process. *Jitogi After the repeated application of mixtures, polish the whole ware with whetstone and water. *Nakanuri Apply high quality lacquer kurome on the ware *Fuki-age Polish whole ware with charcoal and water to smooth surface *Uwa-nuri This is the finishing coat. Use the highest quality of lacquer carefully so that there will be no trace of brush marks or dust marks. Red lacquer is coated for red ware. *Kashoku (maki-e, chinkin, roiro) Place decorative ornamentation on the ware, such as maki-e, chinkin, or roiro. 　Roiro is a technique to polish the surface with roiro charcoal and apply lacquer. This process is repeated several times until the surface shines like mirror.