cptore.blogg.se - First moku hanga use

After sealing the tube with the crimper and inverting, I tapped the tube a bit to let any bubbles rise. I still had about 2 more containers worth that I chucked outside. While the nori was still warm, I filled the squeeze tubes and the two empty Asahipen containers. It has a pleasant smell and the aroma and strangely reminded me of Halloween makeup from the late 60s… it’s weird how smells haunt the memory.Ħ.

I let it cool for about 20 minutes and added 1/2 teaspoon of preservative (the online directions warned against adding to anything too hot) which equates to the recommended 1% solution. Right before the mixture is translucentĥ. I initially used 1.5 liters of water and added. I heated it until the mixture becomes translucent- right before it boils. The starch will settle and cause lumps if you don’t! Starch and cold water mixture before heatingĤ. I can’t emphasize constant stirring enough. I used medium heat and stirred, stirred, and stirred. I mixed the starch and cold water together and mixed it VERY well.ģ.

1/2 teaspoon (~2.5 ml) Germaben II preservative (I think I did the math roughly to the recommended.

I used the following recipe to make a lot (around 1/2 gallon) of the stuff: All of these ingredients should supply my nori needs for 5 years if the moths don’t get to the starch.ġ.

For the nori, I also bought Bob’s Red Mill Potato Starch which was a bout $6 at a local health food store.

It rates especially high on the anti-fungal chart- another concern for print-makers. Germaben II however, has a neutral pH (~7) which is important for archival reasons and multiple websites state that it is the best choice among non-toxic preservatives. I did some layman’s research about preservatives- apparently, a high or low pH is an attribute for most natural preservatives. bottle of preservative (Germaben II) on eBay for $15 which is used for cosmetics production.

I recalled my early backpacking days and bought 4 fill-able camping squeeze tubes from REI with my member rebate (price- about $2.50 ea.).

So, as I watched my precious supply of Asahipen nori dwindle, I considered doing some experiments to make and package my own batch nori with a long shelf-life for med.>long-term use.

It’s amazing to see the markup on esoteric things. They were generous enough to translate the ingredients for me and we found out that it is made from potato starch! The price of this shoji glue for westerners via is steep-$27.51! Luckily, I was able to buy 2 containers in Tokyo for next to nothing ~$2US ea. Suga-san and Ayumi-san of Mokuhanakan didn’t know what it was made from. While printing in Japan, I was introduced to Ashipen shoji screen glue. I’ve also made my own paste from a variety of flours (rice primarily) before working each day, but it’s nice to have a ready-made supply on hand. Paste in the past (love the smell)- it’s apparently made of tapioca starch and the ‘word on the street’ is that it sometimes makes printed areas shrink while prints dry which can buckle the paper. I’ve used the ubiquitous Yamato Asahipen shoji screen glue If you’re looking at this site, you’re probably familiar with the use of paste ( nori) in mokuhanga: It allows the pigment to stay in suspension and produces a smoother color impression.