Takeshi Kakishibu

When people interested in persimmon dyeing visit Takeshi, aka Persimmon Man, at his workshop, they realize that not only his dyeing work but also his entire life is nurtured by this rich natural environment.

First, it is important to note that when it comes to knowledge and experience in persimmon dyeing, no one in Japan can surpass him. In other words, he is the best in the world.

Persimmon tannin dyeing, known in Japanese as “kakishibu,” was once a commonly used dye in Japan. Persimmon trees are abundant in Japanese rural areas and require little maintenance. In summer, certain types of persimmon trees bear clusters of green, young persimmons.

These are harvested, and their fresh juice is extracted. After being left to ferment for over three years, the liquid turns into a deep brownish-red color.

Fabrics dyed with this liquid are called persimmon dyeing. Takeshi learned persimmon dyeing from his parents and has been practicing it for over 30 years.

His 250-year-old house is located near the mountains, even though it is within Kyoto City. There are many rice fields and vegetable fields around it. His life is supported by the blessings of nature, so he does not waste a single drop of the liquid extracted from persimmons.

The water used for dyeing also comes from the mountains nearby. While many dyeing workshops in the central part of Kyoto City use tap water as a matter of course, he draws water directly from the mountains. One of his routine tasks is to go into the mountains to maintain the water source. He does this throughout the year.

He does not only use persimmon dye, but also various other types of plant dyes. He says that the mountain water has a unique balance of minerals and other substances that can only be found in water from his mountain, and that his dyed works have colors that can only be produced in his dye studio.

There are three things that can be done at his workshop, and I made a menu for English-speaking tourists.

There are three things that can be done at his workshop, and I made a menu for English-speaking tourists.