What is Kakishibu?

The word ‘Kakishibu’ comes from ‘Kaki’, which means ‘persimmon’ and ‘shibu’ which means ‘bitter or sour’.

Kakishibu is a traditional Japanese art of dyeing method, using un-ripened persimmon, which has a history of over 1000 years.

It is done without chemicals, 100% natural and there are so many benefits.

So how is this done?

How is it made?

Here is how the Kakishibu dye is made.

1) Persimmons which are still green, sour and un-ripened are harvested from June-July

This is because Persimmons have polyphenol called ‘Kaki tannin’ which is the main component for Kakishibu. When the fruit is ripe, the tannin is hardened and it is insoluble in water, therefore it is always harvested when the tannin is soluble in water.

2) Persimmons are squeezed and the juice is collected.

3) The juice of persimmons is fermented for a few years and the colour darkens as it matures.

Once the fermentation is done, for the dye to change its shades it needs time, sun and oxygen.

Source

What are Kakishibu used for?

Kakishibu is used for many things such as; for dyeing wood, fabrics and paper.

It used to be used as medicine too; for example as a remedy for burns.

It is also known to have been used as a clarifying agent for Sake.

Benefits of Kakishibu

It is good for the environment and it acts as an antibacterial, strengthening and water-proof agent.

In the past years, Japanese study also showed that persimmon tannin juice may render coronavirus harmless. Researchers at Nara Medical University tested this by mixing coronavirus, saliva, and persimmon tannin juice, then leaving the mixture to sit for 10 minutes. When the 10 minutes were up, the virus had been detoxified. (Sourse)

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