Owase Wappa is bentwood (magemono) lacquerware made in Owase City, Mie Prefecture. Thin boards of high-quality Owase hinoki cypress are bent, the seams are stitched with cherry bark, and the pieces are finished with natural lacquer. Forestry flourished in Owase from the early Edo period, and people working in the mountains used wooden bentwood vessels as tableware. The fishermen of the bonito fishery, which also flourished around the same time, are said to have been fond of wappa as well. Today the only maker is 世古効史, the fourth-generation head of 'ぬし熊,' founded in 1887 (Meiji 20). 世古効史 handles all 45 steps alone, from making the wooden base to lacquering, and a single piece takes more than a month to complete. It is said that there can be a wait of a year after ordering, but the boxes are renowned for a sturdiness said to 'last 100 years.' In 1994 (Heisei 6) it became a Mie Prefecture Designated Traditional Craft, and in 2013 (Heisei 25) its production techniques were designated an Intangible Cultural Property of Owase City.
Origin
The origins of Owase Wappa production are unclear. According to Owase City, when forestry in Owase was promoted in the early Edo period, the number of people working in the forests rose sharply. Wooden bentwood vessels (wappa) were already in use as tableware for these people. Bonito fishing also flourished around the same time, and fishermen likewise favored wappa as tableware. Its beginnings lie in its taking root in Owase life as an everyday vessel supporting work in the mountains and on the sea.
History
ぬし熊 branched off from 'ぬしや,' a wappa maker dating back to the Edo period, and was founded in 1887 (Meiji 20) by 熊市, the first-generation head. A round bento box made by the founder still survives and is said to be in usable condition. 世古効史, the fourth generation, joined the family business at the age of 22 and acquired the skills by watching the work of the artisan's father. In October 1994 it became a Mie Prefecture Designated Traditional Craft, and in 2005 世古効史 was certified as one of the '森の名手・名人' (Masters of the Forest). In August 2013, its production techniques were designated an Intangible Cultural Property of Owase City.
Features
Only the best parts of carefully selected Owase hinoki are used for Owase Wappa. Wood with beautiful grain and dense growth rings is split thin, soaked in water to soften it, and then bent. The seams are stitched with cherry bark, and no adhesive whatsoever is used. The bento boxes are said to be characterized by lids that are larger and deeper than ordinary ones. There are two finishes: 'hon-nuri,' in which genuine lacquer is applied in layers with a brush to bring out a gloss, and 'suri-urushi-nuri' (rubbed lacquer), which brings out the texture of the wood. Hinoki and lacquer are said to have antibacterial properties, and another appeal is that rice is less likely to spoil.
Materials Used
Production Process
- 1
Cutting and shaving the wood
Owase hinoki is roughly cut and then goes through cutting into smaller pieces, rough shaving and planing to be shaped into thin boards for bentwood. The wood is selected while checking the condition of the grain and growth rings.
- 2
Bending
The split boards are soaked in water to soften them and bent into a ring. Force is applied so that they do not crack, while making the most of the wood grain.
- 3
Stitching
Cherry bark is shaved thin with a plane, and the seams are sewn together with it. 世古効史 has increased the number of stitching holes compared with previous generations to increase strength.
- 4
Fitting the bottom
The bottom board is carved out and finished, fitted into the body, and fastened with bamboo nails. Once the nail heads are trimmed flush, the wooden base is complete.
- 5
Lacquering
Kokuso (a filler paste that fills gaps) and a sabi undercoat are applied, and lacquer is built up from the first rubbing to the sixth rubbing. The inside is coated in vermilion, and a rim is added to finish the piece.
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Artisans & Workshops
ぬし熊（世古効史）
An Owase Wappa workshop founded in 1887, with a shop in 向井, Owase City. It is the only shop making wappa in 東紀州 (eastern Kishu), and the fourth-generation head, 世古効史, handles all 45 steps alone. It makes round and oval (koban-shaped) bento boxes, ohitsu (rice containers) and more.
Official site →How to Buy
- ぬし熊 (shop / online shop)
- Orders can be placed at the shop at 向井493-15, Owase City, as well as through the online shop. Because the work is done by hand, completion takes time, and there is said to be a wait of up to a year. A 2023 news report gave the price of a large round bento box with a rubbed-lacquer finish as 16,500 yen. Shipping to other regions is also available.Where to buy →PR
FAQ
Q. Why do Owase Wappa bento boxes have large lids?
A. It is said that this is because they were bento boxes for people engaged in forestry. Workers who started early in the morning are said to have packed rice into both the lid and the body, and eaten the portion in the lid first. There is also a story that at lunchtime they would scoop water into the empty lid, bring it to a boil with heated stones, dissolve miso in it and make miso soup on the spot.