Shakushi（Rice scoop）
Around 1790, Miyajima monk Seishin conceived the shakushi as a local souvenir and taught its crafting techniques to residents. By the mid-Meiji period (late 19th century), these rice scoops were distributed across the Kansai region as everyday utensils. Celebrated for meticulous wood selection, refined craftsmanship, and a biwa-inspired silhouette that embodies Benzaiten’s grace, Miyajima shakushi are odorless and resist sticking to rice—traits that ensure their enduring reputation as Japan’s premier rice scoops.
Wood Turning (Rokuro Zaiku)
Introduced during the Kaei era (1848–1854) by Gonroku Oda, Miyajima’s wood turning evolved from hand-cranked to foot-powered lathes in the Meiji period. The craft emphasizes natural wood grain through minimal adornment, creating timeless pieces like confectionery boxes and tea utensils that deepen in character with age.
Miyajima Carving (Miyajima-bori)
Miyajima carving is a traditional craft that originated from wood carving and sculpting techniques introduced by Hagii Shosai from Koshu Province (present-day Yamanashi Prefecture) toward the end of the Edo period. This carving art is characterized by its utilization of the natural qualities of wood itself, featuring delicate and exquisite forms created through masterful employment of various carving techniques including relief carving (ukashi-bori), incised carving (shizume-bori), and three-dimensional carving (rittai-bori).
The craft is applied to round trays and confectionery containers turned on Miyajima lathes, as well as to screens and pillars, while three-dimensional objects and ornamental pieces have also gained considerable popularity.
Its unparalleled beauty develops a distinctive elegance and dignity that deepens with the passage of time.