韓国済州島の柿渋染めの特性(第3報) : 染織品における天然染料の研究

抄録

The characteristics of the traditional persimmon tannin dyeing in the Chejudo Island were investigated. In Chejudo, the juice from unripe persimmon is used directly. However, in Japan, the juice from unripe persimmon is used after stock and fermentation process. Although the method practiced in Chejudo Island is very simple and can be carried out without being a professional, the Japanese method requires techniques and can only be carried out by a professional. Since the persimmon liquid created using the Chejudo Island method cannot be stored, dyeing can be carried out only during the season when unripe persimmons are available. However, the Japanese method allows dyeing to be practiced in any season because the persimmon liquid created by the Japanese method can be stored.