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A black lacquer four-tier jubako (cake box) and cover with a black lacquer portable case Attributed to Ogaki Shokun (1865-1937), Meiji/Taisho Period image 1

OTHER LACQUER WORKS OF ART

Various Properties

Lot 450^*

A black lacquer four-tier jubako (cake box) and cover with a black lacquer portable case
Attributed to Ogaki Shokun (1865-1937), Meiji/Taisho Period

7 November 2013, 10:30 GMT

London, New Bond Street

Sold for £1,875 inc. premium

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A black lacquer four-tier jubako (cake box) and cover with a black lacquer portable case

Attributed to Ogaki Shokun (1865-1937), Meiji/Taisho Period
The exterior of the four stacking confectionery boxes decorated in gold, silver, red and slight-coloured hiramakie, mura-nashiji and takamakie with symbols associated with the Gosekku (The Five Festivals), including kusudama (decorative tasselled ball) and sudare (bamboo blinds) for Tango no Sekku on the fifth day of the fifth month, tachibina (standing dolls) and kikyo (Chinese bellflowers) for Jomi no Sekku on the third day of the third month, nanakusa (seven herbs) and daikon (radish) for Jinjitsu no Sekku on the seventh day of the first month and tanzaku (poem slips), kaji no ha (paper mulberry leaves) and ryoshi (Japanese writing paper) representing a Tanabata kazari (decoration for the Star Festival) on the seventh day of the seventh month, with details highlighted in kirikane, the sides with bands of shippo-tsunagi; the outer carrying case lacquered in gold hiramakie with stylised floral motifs, unsigned; with tomobako signed Ogaki with seal. 27.3cm x 17.5cm (10¾in x 6 7/8in) incl., case. (7).

Footnotes

Ogaki Shokun (1865-1937) was a distinguished makie craftsman who was active from the Meiji era to the early Showa era. After studying under Takada Shigesaburo, he became independent around 1889. In 1925 he established the Ogaki workshop and was active as both a craftsman and a businessman. He made many works for the Imperial Household Agency. He worked on improving various lacquering techniques and contributed to adapting traditional Kaga makie to modern tastes.

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