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As the Representative Director of Kakuman Shikki, his primary responsibilities include general management and product creation.
In terms of management, while cherishing traditional in-store sales, he aims to expand his market reach through new product development, branding, and pioneering new techniques. To address the aging artisan population and lack of successors, he is personally involved in both mastering the craft and creating products to ensure these skills are passed on to the next generation.
In 2022, the company relocated from Maejima to Shuri, Naha. In addition to manufacturing and sales, they opened a new in-store café. Operating under the concept of "a café where the vessel is the protagonist," they regularly host events and workshops that highlight the relationship between tableware and food, offering ways for people to feel a closer connection to Ryukyu lacquerware. The move also made it possible to offer workshop tours, allowing visitors to witness the artisans' skills firsthand.
Ryukyu Lacquerware Adorned with Vibrant Colors and "Tsuikin"
Ryukyu lacquerware is characterized by three main elements: its vibrant vermilion color, distinctive patterns, and large vessel forms. Technically, the most noteworthy feature is a unique Okinawan decorative technique called 'tsuikin.'
Tsuikin is a technique in which pigments are mixed into heated lacquer to create a putty-like substance. This is then rolled out thinly, cut into shapes, and applied to the object. Unlike the flat designs of *makie* (sprinkled picture) and *chinkin* (incised gold) common in other lacquer arts, tsuikin allows for three-dimensional expression, producing brilliant colors that don't fade under the intense tropical sun.
"You could also call it a technique for solidifying liquid lacquer," he explains. "We heat the lacquer, mix in pigments, pound it, and roll it out. Only through this process can we achieve such freedom in shaping." Creating this *tsuikin-mochi* (tsuikin paste) is a process that demands the intuition and experience of a master artisan, especially in managing temperature and humidity.
The wood used as the base, or *kiji*, for the lacquerware also has unique Okinawan characteristics. The main types used are "shitamagi" (Japanese snowbell) and "deigo" (Indian coral tree). Deigo, in particular, is one of the lightest woods in Japan and is highly resistant to warping as it dries. This gives it the advantage that even large, lidded containers like the "Tundabun" (a type of serving platter) characteristic of Ryukyu lacquerware maintain a perfect fit between the lid and body. Similarly, shitamagi has been prized for centuries for its resistance to cracking, even when carved with the pith intact.
Today, however, sourcing these Okinawan woods is becoming increasingly difficult. Since the Yambaru forest's designation as a national park and World Natural Heritage site, logging has been prohibited, making material procurement a major challenge. Kadena is exploring ways to preserve these traditional techniques, which includes using wood from outside the prefecture and building new supply chains.
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