60 Years of Artistry: The Truth Behind "Living" Lacquer

A palpable tension fills the workshop. As Nakajima mixes lacquer with a spatula, his hands move with an efficient grace born from decades of experience. He describes the very nature of lacquer as being "alive."

"Just how remarkable is lacquer? If you place any bacteria, like Salmonella or E. coli, on its surface, almost all of it will be eliminated. Within 24 hours. With other coatings, bacteria just multiply, but lacquer has a powerful antibacterial effect."

This is why, in the era before refrigerators, traditional New Year's feasts (osechi) served in tiered lacquer boxes (jubako) could stay fresh for as long as ten days.

However, coaxing out these amazing properties requires a delicate touch, as if one is trying to please a "living thing." The drying process, in particular, is incredibly tricky. Lacquer hardens through a chemical reaction that is highly dependent on humidity and temperature. In other words, its drying time can change dramatically with the seasons and the weather.

Try to force it to dry, and it will fail. But create the right environment and respect its nature, and it will cure beautifully. "Lacquer is like a child. You can't force it," he says. In these words from a man who has spent 60 years with the material, one can sense an approach that is not about controlling the medium, but about harmonizing with it.