Sabbath Sign Out: preview of the #kakishibu ( traditional #Japanese #fermented #persimmon #Naturaldye ) curtains I’m custom making for the newly expanding Brassica Kitchen in #Boston. Kakishibu grows stronger when it rests in the sun. We all deserve rest.
🌱🙌🏼☀️

Oh hey #Boston foodies! I got a sneak preview of the new Brassica space in #JamaicaPlain today (expanding into the old Dogwood Cafe) at Forest Hills. I’m dyeing curtains with fermented Persimmon juice. #KakiShibu

#Kakishibu 柿渋 is a tannin-rich liquid made from aged, fermented unripe persimmons, #Diospyros kaki. It's brushed onto washi (🇯🇵 handmade paper) to improve its durability & water-imperviousness.

L: washi treated w/ kakishibu; R: untreated washi.
#botany #ebenaceae #ethnobotany
#followingthepapertrail

大角 玉屋
元祖いちご豆大福

玉川高島屋の地下に寄ったら、”銘菓百選”のコーナーに大角 玉屋さんのいちご豆大福がありました。
直接お店に伺っても夕方には売り切れていることが多いので、迷わず購入しました。

2枚目のお皿は、「内田悠 柿渋染丸皿」です。

#大角玉屋 #いちご豆大福 #いちご大福 #元祖いちご豆大福 #大福 #和菓子 #デザート #oosumitamaya #daifuku #ichigodaifuku #japaneseconfectionery #japanesesweets #dessert #内田悠 #柿渋染 #yuuchida #uchidayu #kakishibu

While walking, we picked up some small persimmons in a park near our house.
Persimmons are going to grow little by little now.
We are going to make Kakishibu this year.

#kakishibu #persimmon #柿渋