I have been interested in natural dyeing for many years. However, this is my first time making kakishibu, a traditional Japanese fermented persimmon tannin, so I do not yet know whether it will turn out well. For now, I would like to introduce the process.
How to Make Kakishibu
① First, prepare astringent persimmons. The persimmons I used were harvested in mid-September. The best timing seems to depend on the region and variety, but in general, green astringent persimmons are collected from late July to mid-September. Sweet persimmons will not work. Be sure to use astringent persimmons.
② Wash the persimmons, remove the stems and calyxes, cut them into small pieces with a knife, and crush them in a food processor. One important point is to use stainless steel or ceramic tools for both the knife and the food processor. Do not use iron tools. Afterward, wash everything thoroughly. In the past, persimmons were apparently crushed with a mortar and pestle.
▼ Astringent persimmons cut into suitable pieces.
▼ Crushing the cut persimmons in a food processor.
▼ If the persimmons are difficult to crush, add a small amount of water.
③ Transfer the crushed persimmons into a suitable container. Again, do not use iron. Add water until the mixture is covered a little more than just barely. If there is too little water, the persimmons will absorb it and the surface may dry out. On the other hand, if there is too much water, the kakishibu may become too diluted. So I add just a little more water than the “barely covered” level and let it ferment.
④ After about three days, the liquid begins to turn yellowish and gives off a smell similar to alcohol. Let it ferment a little longer, about another three to four days, and then strain it through something like a sieve.
⑤ Add a smaller amount of water, about half of the first amount, to the squeezed pulp. Let it ferment again, then combine this second liquid with the first liquid and begin the main fermentation. It needs to ferment for at least two years. It sounds like an endlessly long process, but let’s take our time and wait patiently!!
As of today, the second liquid is still fermenting. Over the next two years, I will continue to post updates on the changes in this kakishibu on the blog. Will it fail? Will it succeed? Please look forward to finding out!!