Photo
Recipe
This is one of many Wringing out chakin variations.
Motif: Japanese pine in the winter with pinecones
Ingredients:
- 20g naka-an (red koshian used here)
- 23+g Konashi exterior
- 20g green
- 3g white
- Tiny, tiny bit brown (like 2-3g for 8 pieces)
Steps:
- Wrap the naka-an in the green konashi.
- Roll the white into a hot dog, then pre-flatten it, then place on top of the ball.
- Blur the lines like in Uiro. No sharp lines here!
- Using two fingers and your thumb, shibori and make 3 indents.
- Try to use the flat of your thumb as much as possible, rather than the tip. It’s not nice if it looks like it just has three obviously finger-shaped divots, like a coconut. (Vibes are similar to Kuri Kinton)
- Wet the surface so it will attach, then add three brown konashi balls as pinecones.
- Try to make the triangle somewhat askew, not perfectly oriented.
- Sprinkle finely-ground koori-mochi.
- I really don’t like when the koori-mochi doesn’t look like it has a purpose, and it’s just thrown on.
- We found that sprinkling in a line, roughly following the white hotdog, works nicely. Keep close to the konashi to keep it concentrated and look like a line, rather than sprinkling from above like salt (which evenly spreads it).
2024-12-27 notes:
- Used a fine cheesecloth instead of flour sack cloth for the shibori. It worked great! Some slight mesh imprint visible, but not much.
- The white hot dog got too dry. Needed to re-moisten it before attaching.