14 March 2020 (Saturday) – 31 May 2020 (Sunday)
10:30am – 1:30pm / 2:30pm – 5:30pm
+852 9858 3616
During this dye-licious food dyeing workshop, you will take part in the process of dyeing from concept all the way to finished product. Every simple step will be part of the dyeing process and by putting your heart into it, you will make the work unique.
You will make your own Shibori tie-dye or Itajime, a wooden-plate-dye, using a 50×50 centimeter Furoshiki—a traditional wrapping cloth—with the option to upgrade to something else.
You will experience the experimental spirit behind the creative process using fresh food waste colors provided by Seasonal with blue from purple cabbage, yellow from onion and ginger, purple from sweet potato, brown from tea and coffee, pink from sakura wood, and more.