Dried persimmon powder has been used for centuries in the papermaking industry in Japan. When cooked with water, this natural ingredient can act as a waterproofing and strengthening agent, or be used as a dye. As a dye on paper, with repeated layers and time, the color will become a rich and beautiful red-brown.

Kakishibu is made from unripe persimmons harvested during the months of June and July of the lunar calendar. The persimmon juices are fermented for five years and create a tannin which has strengthening, antibacterial and waterproofing properties.

Our kakishibu is in powdered form.

25g container of kakishibu makes one quart / liter

10g container makes a little less than half a quart / liter

Dye preparation
Mix the powder into cool water and stir. The mixture won’t dissolve completely right away; you mayneed to let it sit for several hours. (You may wish to let it sit for up to 24 hours.) Once it has been sitting for a while a slight scum will rise to the surface and it will need to be stirred. Always stir before using. You may still see some particles that look un-dissolved. These usually work themselves out when being brushed onto the paper. Refrigerate in a sealed container when not using.