How to Care for Japanese Lacquerware

Renowned for its silk-smooth finish, weightless elegance, and the strength to endure for a lifetime, Japanese lacquerware is a masterpiece of craft. However, its exquisite appearance often makes it feel synonymous with fragility—leaving many to wonder if it truly belongs on the daily table.

In fact, Japanese lacquerware, shikki in Japanese, is made to be used. Whether crafted with natural lacquer or finished with modern synthetic coatings, lacquerware pieces are designed to live on the table. Just by following a few simple steps, they can become part of daily meals and grow more familiar with each use.

This guide introduces the two main types of Japanese lacquerware and explains how to care for each in a way that supports regular use. Read to understand the differences and how to enjoy lacquerware comfortably at home.

Neither natural nor synthetic lacquerware is superior to the other, and despite their differences in nature, they are both proudly crafted by Japanese artisans.

With roots stretching back to the prehistoric Jomon period (ca. 10,000–300 BCE), natural lacquerware has long been revered for its durability and refined surface.

Natural lacquer is made from the refined sap of the Urushi tree. Unlike modern coatings that dry through evaporation, natural lacquer “cures” through a unique chemical reaction. To harden properly, new pieces are placed in a climate-controlled wooden cupboard kept at around 70% humidity. For a deeper look into the history, materials, and techniques behind urushi, see our Guide to Japanese Urushi Lacquerware: A Legacy of Beauty and Craft.

This organic coating is heat-retentive, naturally antibacterial, and remarkably durable. Because it "breathes," natural lacquerware actually grows harder and more lustrous over decades of use, rewarding those who treat it as a living tool. 

Synthetic lacquerware was developed to bring the aesthetic of traditional craft into modern, fast-paced lifestyles. These pieces are typically made by coating a base—often resin or wood—with engineered finishes.

Standard urethane coating is the most common workhorse finish, prized for being flexible, water-resistant, and typically dishwasher-safe. For higher-end synthetic pieces, an acrylic urethane coating is often used because it is harder and specifically formulated to ensure colors remain vibrant over time. Finally, cashew lacquer is a hybrid resin derived from cashew nutshells that are similar to the biological properties of natural lacquer, providing a deep luster.

The comparison below highlights the key differences to help you choose the type that best suits your needs.

If you are not sure whether the Japanese Lacquerware product you want to purchase is natural lacquerware or synthetic lacquerware, you can find the information on the individual product pages.

Care requirements depend largely on whether the coating is organic or engineered. While synthetic pieces offer modern convenience, natural lacquer requires a slightly more mindful approach to maintain its integrity.

For natural urushi, the golden rule is to use it often. Because this material thrives on moisture, regular use and washing prevent the lacquer from drying out and becoming brittle. In a sense, the humidity of a standard kitchen and the act of washing are the best ways to "nurture" the piece.

When cleaning natural lacquerware, use lukewarm water and a soft sponge with a mild, bleach-free dish detergent. Avoid abrasive pads or harsh cleansers, as these will create micro-scratches over time. 

If food has dried on the surface, you may soak the piece in water for a short period; unlike raw wood, natural lacquer is stabilized by hydration. 

After washing, wipe the item immediately with a soft, lint-free cloth. This removes water spots and acts as a gentle polish, helping the surface develop a deeper glow with every use.

For storage, avoid direct sunlight to prevent over-drying and UV rays.

Also, it is best to store lacquerware with other lacquerware to avoid colliding with hard ceramics. When stacking lacquerware on top of each other, put a piece of paper between each piece.

When taking Japanese lacquerware outside, it is best to wrap the item in a furoshiki cloth to avoid any damage to the surface.

For synthetic coatings, the primary benefit is their resilience in modern living environments. These finishes are chemically stable and do not require regular hydration to maintain their integrity. This makes them much more forgiving in dry, air-conditioned homes or climates with low humidity.

After each use, wash by hand or in a dishwasher (follow instructions in product description). Synthetic Japanese lacquerware is resistant to UV rays, but over time, its coating may fade, dull, or wear down, unlike natural lacquer, which continues to harden and deepen with use.

Follow the same steps when washing by hand. While designed for daily convenience, the smooth surface is prone to scratches when cleaned with coarse sponges or detergents. 

Natural lacquerware should never be used in a microwave, an oven, or placed near an open flame. As an organic material, urushi and its wooden core are sensitive to extreme heat, which can cause the piece to warp. Additionally, avoid using a dishwasher for natural pieces; the intense heat and dry air of the drying cycle can cause the wood core to shrink or crack. To preserve the integrity of the natural sap and wood, hand-washing is the only recommended method for daily and long-term care.

Most synthetic Japanese lacquerware is designed to be dishwasher-safe, offering a practical solution for modern kitchens. However, even with synthetic coatings, caution should be used with high-heat appliances. If the base material is made of natural wood, the oven and microwave should still be avoided to prevent damage to the core. While some synthetic resin-based products are labeled as microwavable, it is essential to check the specific instructions for each item. Always refer to the product details or packaging to confirm the temperature limits for your specific piece.

Because natural lacquerware is an organic material, it requires a little extra attention when it is tucked away for the season. For items used only occasionally, such as a jubako bento box for New Year’s celebrations, proper storage is essential to prevent the wood from drying out.

When storing lacquerware long-term, keep it in a cool, dark place away from the dry air of heating vents or direct sunlight. If you live in a particularly dry area, placing a small glass of water in the same cupboard can help maintain the humidity levels the lacquer needs to stay supple. For tiered boxes or stacked bowls, always place a soft cloth or a layer of tissue paper between each piece to prevent scratches. Finally, wrapping the item in a furoshiki or soft cotton cloth will protect it from dust and UV rays while allowing the material to "breathe."