Fine Japanese vintage lacquer ware Donburi or a rice serving Bowl with gorgeous antique Meiji style gold makie but it is only about 50 years old. It is a hand-carved wooden bowl with serious lacquer and makie. Japanese artisans spend hours and days layering on the lacquer. Then, the gold makie is hand-painted and more lacquer is applied. The Donburi is in excellent condition. Only the spoon has a few spots on the edge as seen in the last pictures. It is a fine heavy piece.

Size Diameter 9.8 inches or 25 cm, Height 6.7 inches or 17 cm. Weight 1290 grams or 2.84 lbs.

Donburi

In general, a Donburi -丼, literally ‘bowl’, also abbreviated to ‘-don’ as a suffix, less commonly spelled ‘domburi’- is a Japanese ‘rice-bowl dish’ consisting of fish, meat, vegetables, or other ingredients simmered together and served over rice. Donburi meals are usually served in oversized rice bowls which are also called donburi. If one needs to distinguish, the bowl is called donburi-Bachi -丼鉢- and the food is called donburi-mono -丼物-.

The simmering sauce varies according to season, ingredients, region, and taste. A typical sauce might consist of dashi -stock broth- flavored with soy sauce and mirin -rice wine-. Proportions vary, but there is normally three to four times as much dashi as soy sauce and mirin. For oyakodon, Tsuji -1980- recommends dashi flavored with light soy sauce, dark soy sauce, and sugar. For gyūdon, Tsuji recommends water flavored with dark soy sauce and mirin. One can make donburi from almost any ingredients, including leftovers.

From Wiki

Japanese lacquerware 塗り物

Japanese lacquerware has a long history, back as far as the Jōmon period, because of its decorative value and the quality of protective finish. Initially, lacquer was used to enhance the properties of utilitarian objects such as watertight drinking vessels, cooking, and household goods. The oldest extant decorated item dates to the 6th century; in the medieval and early modern period lacquer was used in the manufacture of many products such as toiletry boxes, inkstone cases, eating utensils, plates, bowls, containers, furniture, saddles, stirrups or armor.

Lacquerware is produced in a three-step process: first, the base is prepared. Most often the base consists of wood, but it can also be of paper or leather. Next is the application of lacquer, which hardens while drying, thereby sealing the base. Generally, several layers of lacquer are applied. The lacquer is then decorated with a variety of methods. In the maki-e technique, a powdered metal -usually gold or silver, is sprinkled on the lacquer before completely hardened. This technique was developed and popular in the Heian period but continued to be used with refinements into the early modern period.

Besides Wajima, the Ministry of Industry and Trade recognizes 16 towns where the lacquer tradition survives. Yamanaka, for example, produces a clear lacquer that highlights the wavy grain of native zelkova wood and cherry. Kamakura and Murakami specialize in Chinese-influenced carved vermilion lacquer on chestnut wood.

Dealers say that lacquerware should be kept in the shade away from dry air and wrapped loosely if stored. In museums, lacquer pieces are displayed next to a glass of water. During the winter, lacquer shops use humidifiers to keep the air moist.

The above is a combination of information from Wikipedia and an article from the New York Times called ‘Japan’s Ancient Art of Lacquerware’.


Combined Shipping is offered on all orders when Items can be shipped together. It should Auto- Calculate for all items that can be shipped together, I must manually Calculate for International package
ITEM ID
A2380
TYPE
Art Deco, Decorative, Hand Made, Hand Painted, Occupied Japan
COLOR
Black, Gold
STYLE
Meiji, Mid-Century, Romantic, Showa
ORIGIN
Japan • Japanese
PURPOSE
Bowls, Decorator Plates, Serving Bowls, Serving Pieces, Serving Spoons
ITEM TYPE
Vintage

The Many Faces of Japan

Fine Japanese Vintage Lacquer Ware Donburi Rice Serving Bowl with Gold Makie

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