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.
In these modern times when taking photos has become so easy with digital cameras and smartphones, scenic spots that are uploaded on social media have been
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