INGREDIENTS

SUKUMO

蒅

Japanese indigo (Persicaria tinctoria) that has undergone drying and fermentation over the course of 4 months.

藍の乾燥葉を4ヶ月ほどかけて発酵させたもの。

AKU : Lye(Wood Ash Water)

灰汁
-

The supernatant liquid that remains after several days of steeping hardwood ash such as Ubamegashi in hot water. The first extraction is called Ichiban Aku or 1st lye, the second is called Niban Aku or 2nd lye. Strongly alkaline.The supernatant liquid that remains after several days of steeping hardwood ash such as Ubamegashi in hot water. The first extraction is called Ichiban Aku or 1st lye, the second is called Niban Aku or 2nd lye. Strongly alkaline.

ウバメガシなど硬い広葉樹の灰に、熱湯を加えて数日おいた上澄み液。１回目にとった液を１番灰汁、２回目を２番灰汁。強アルカリ性。

KAIBAI : Shell Powder(Ash)

貝灰

Ash produced by baking oyster and/or clam shells. Strongly high alkaline. Used for pH adjustment.

カキやハマグリなどの貝殻を焼いてできる灰。強アルカリ性。pH調整に使う。

FUSUMA : Wheat Bran

麩

The bran or outer husk of milled wheat. The starch and sugar are the nutrient sources for the bacteria in the indigo vat.

小麦を製粉した時に出る皮、糠。でんぷん質、糖分が菌の栄養源。