On the topic of strings…why are they always yellow?
Hello, Tegan!
They used to mix egg yolk with silk for the purpose of make it sound sweet. And also a kind of yellow ginger called UKON was mixed to avoid moth. The color is the relic of such custom.
UKON is also known as turmeric. It is both a spice and a dye, which you might discover if you spill curry on clothes, and then find a new color that won’t wash out. Turmeric came to Japan on the Silk Road, I think. It is rarely used in Japanese food, but common as a dye. In Okinawa, they grow turmeric and make tea and such with it. Ironically, it is not used in the sanshin strings.
It reminds me of what Taichi san said about nagauta players coming in after a performance to have their cat skin replaced for the next concert.
(and might pay for it, as I’m down to my last ichi no ito!)