Kan-zarashi

’Kan-zarashi' or 'Kan-boshi', a seasonal event to dry bamboo outside under the sun, has started in Inkoma City which is the largest producer of chasen (green tea whisks) in Japan.
The bamboo is used to make tea whisks, and Ikoma City has a very long history as a whisk producer since Muromachi era.
'Kan-zarashi' lasts one -two months, and after that the bamboo is moved into a warehouse and is stored there to dry for about as lomg as 2 years. After the long time, the bamboo is finally ready to become a whisk.


Thanks for the photos:
http://prtimes.jp/main/html/rd/p/000000010.000006886.html
http://revoir.exblog.jp/23689515/