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kihada@‰ĐŸA
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A yellow vegetable dye. Also called kiwada, oubaku. The dye is taken from the bark of the philodendron (Philodendron amurense Rupr.), a deciduous tree of the mandarin family, which grows wild in cold mountain areas of Japan such as Hokkaidou –kŠC“đ and Touhoku “Œ–k. The bark is dried, crushed, boiled for two to three hours and then left to settle for two to three days. Used without a mordant the dye-colour is a bright lemon yellow. An iron mordant gives a light olive colour *hiwa-iro ęSF after a single dip, and an olive colour *miru-iro ŠCžF after several dips. Kihada is top-dyed on indigo *ai —• to produce grass green *moegi-iro –G”KF and on sappanwood *suou ‘h–F to produce madder red *akane-iro ˆĐF.
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