This session was organized by Ohigawa Kuzufu in Shizuoka, in August 2010.
You can see how we worked in the kudzu field: “Kudzu, everywhere!”
The kudzu vines we harvested were cut about 150 cm long. Make a bunch of 6-7 vines and roll them together. Keep them in water until the hot water pot is ready. Cook them 30 – 60 minutes. Take them back into cold water. Bring them to pampas grass hey stack we made for fermentation.
Using the basho fiber that I have made in February, I went back to Okinawa in November 2010 and spun the threads and dyed in ryukyu indigo. In the end of three-day workshop I had my sampler in my hand!