[Image1]Making Small DishesGreenwoodwork in Nishiokoppe Village has become something of a tradition.I took p
[Image2]Making Small DishesGreenwoodwork in Nishiokoppe Village has become something of a tradition.I took p
[Image3]Making Small DishesGreenwoodwork in Nishiokoppe Village has become something of a tradition.I took p
[Image4]Making Small DishesGreenwoodwork in Nishiokoppe Village has become something of a tradition.I took p
[Image5]Making Small DishesGreenwoodwork in Nishiokoppe Village has become something of a tradition.I took p
[Image6]Making Small DishesGreenwoodwork in Nishiokoppe Village has become something of a tradition.I took p
[Image7]Making Small DishesGreenwoodwork in Nishiokoppe Village has become something of a tradition.I took p

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.

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