Japanese indigo growers and dyers keep artisan tradition alive

From the tips of his fingers to well above his wrists, Toshiharu Furusho’s skin has taken on the colour of his profession.For nearly 50 years, Furusho has combined wood ash, lime, yeast, black sugar, and most importantly, the dye from fermented indigo leaves – known as sukumo – in perfect ratios.Only when he is satisfied that the fermentation process has run its natural course, something that can take up to a month, will he reach for lengths of material or finished clothing and repeatedly dip…

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