Are You Mindful of the 'Temperature' of Your Tableware During the Coldest Time of Year?

Now that we're past the peak of winter, the cold has become its most severe. On mornings when it's a struggle to get out of bed, a steaming bowl of hot miso soup can feel like it's warming you from the inside out, soothing both body and soul.

In our last article, we explored the differences between pottery (made from clay) and porcelain (made from stone). This time, we're focusing on another essential star of the Japanese dining table: lacquerware.

Do you find yourself thinking, “Lacquerware is too fancy; I only use it for special occasions like New Year's or when guests are over,” or “It seems so hard to take care of”? Have you stashed your lacquerware away in the back of a cupboard because of these ideas?

The truth is, the worst thing you can do to your lacquerware is not use it. In this article, we'll debunk some common myths, uncover why lacquerware is a winter must-have, and guide you on how to choose the perfect piece without any regrets.

Why Don't Bowls at High-End Restaurants Feel 'Hot'?

Have you ever poured piping hot soup or rice into a ceramic or porcelain bowl, only to snatch your hand away with a yelp of “Ouch, that's hot!”?

With a lacquerware bowl, however, even when it's filled with freshly made soup, it feels just pleasantly warm to hold. Yet, when you take a sip, the contents are still perfectly hot. This is because its core materials, wood and urushi lacquer, are excellent insulators.

・ Gentle to the touch, while keeping the contents hot (think of it like a thermos).

・ A soft, pleasant feel on the lips, without the chilly shock you get from metal or ceramic.

This incredible functionality is the number one reason we recommend adding lacquerware to your dining table during the cold months of January and February.