【Ancient Japanese Art】 Tea utensils jujube black lacquer Maki-e

Lacquerware is a very important food vessel in Japanese traditional cuisine. It is usually used to hold hot food. The lacquer liquid cut from the lacquer tree is called raw lacquer. High temperature), the lacquerware can be stored for thousands of years if it is well preserved. The production of lacquer is quite labor-intensive and time-consuming, so lacquer crafts are very noble. **How to care for lacquerware** People often worry about whether lacquerware can hold hot food. In fact, as long as it is hot food that can be eaten, there is no problem. The cleaning of lacquerware is the same as that of ordinary ceramics. No special maintenance is required. , but pay special attention not to be soaked in water for a long time, and the hardness of lacquerware is not high, and it is easy to cause scratches, so lacquerware products can only be washed by hand or sponge with water.