Making Small Dishes Greenwoodwork in Nishiokoppe Village has become something of a tradition. I took part in a session making small dishes. First, we chose between linden and Amur cork tree wood, sawed it, and split it in half. Next, I shaved the wood down to my preferred thickness using a dedicated setup (a shavehorse and a sennuki) to hold the piece while planing. This special setup changes angle and clamping position depending on the wood’s thickness and length, and the instructor, an experienced grass-cutting teacher, handled it masterfully—just watching their demonstration was really enjoyable. After adjusting the thickness, we carved out the dish’s depth with a chisel. Depending on how you carve, wave-like patterns can appear, which revealed each person’s individuality. Round shapes and square shapes, and variations in size and depth all show each maker’s particular preferences.