Jinoko is made from one
kind of diatomaceous earth that is found around Mt. Komine in Wajima.
It is produced by first roasting it and then crushing it into a powder.
It is with this material that Ji-lacquer can be made. Ji-lacquer is a mixture
of lacquer, jinoko, and rice glue. There are three varieties of this type
of lacquer, Ippenji-lacquer, Nihenji-lacquer, and Sanpenji-lacquer. Going
from Ippen (first stage) to Sanpen (third stage) lacquer, the ratio of
rice glue is reduced, while the quality of the jinoko powder that is used
also becomes finer.
Diatomaceous earth is made when dead diatoms, or plant plankton, accumulate
and are fossilized on the bottom of the sea. The main ingredient of this
earth is silica, or "keikaku," which has a glass-like quality
and which retains the porous cell structure of the original algae. Thus,
this type of earth can function as an excellent insulator, filter or absorbent.
When it is mixed with lacquer to create jinoko, this combination of matierials
creates a type of lacquer that adheres quite strongly to a wooden core.
The most distinctive feature of Wajima Lacquerware is the extreme solidity
and the durability of the lacquer finish. This strength becomes possible
when the priming lacquer contains this type of jinoko.
The oldest recorded production of jinoko is in "Notomeisekishi,"
which says that in 1582 Lord Toshiie Maeda came to visit the place where
jinoko was produced during his journey in Noto. |
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Earthen Material |
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Drying in the Sun
Diatomaceous earth is dug up and crushed into a fine
powder. It is then kneaded and formed into small balls. These are placed
on drain boards, and are dried naturally in a well-ventilated place for
about ten days. |
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Roasting
The small, dried balls of diatomaceous earth are placed
in moist sawdust and piled up in a furnace. They are roasted with propane
at about 750℃ for five or six hours. |
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Jinoko
The crushed earth is sifted into four different grades,
according to its fineness. These different grades are combined in certain
ratios with other ingredients to make Ippenji, Nihenji, or Sanpenji. |
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