 |  | NAZEBAKE
A new nazebake is easier to use if a pair of scissors
is used to trim the angle of the edge before use.
The trim is made smooth by running the brush over sand-paper, etc. |
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Preparation of SHOHFU-NORI
Dried shohfu3 powder is dissolved in 5 times as much
water and boiled over strong heat
As it boils the liquid thickens. When you continue to boil the liquid,
it becomes soft and transparent.
The finished mixture is called SHOHFU-NORI. |
 |  |  |
Preparation of MIZU-NORI
Shohfu-nori is filtered twice through a norikoshi.
To make mizu-nori, water is added gradually a little at a time while
kneading thoroughly. |
 |  | |
URAUCHI
An aromizer is used for distributing water evenly on
the honshi(paper to be repaired).
Then the paper is left for 2-3 mimutes and then attached to a board
using the mizubake brush. |
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| MIZU-NORI is uniformly applied to
the urauchi-shi in such a way that wrinkles are not formed. |
 |  |  |
Paper is handled by attaching a kaketake
to the paper's edge. The kaketake is held in one hand.
The mizubake is held in the other hand and used to brush the paper
smooth. |
 |  |  |
Finally,the nazebake is used to expel air-pockets
from between
the two sheets of paper.
For karibami,stretching on a wooden frame, mizunori is applied
to approximately 1 cm of the edge of the urauchi-shi. |
 |  | 
NORIBAKE Maintenance
After using the noribake,a tawashi (washing brush)
is used to wash both sides of the brush thoroughly It is washed along
the bristles applying a certain amount of force Starch is rinsed off
with plenty of water.
The handle is cleaned,too. |
KARIBARI
Stretching paper on a karibari frame A back of the fingernail is used
to smooth down the edges where the starch is applied. |
