Traditional Knowledge for Green Innovation with Japanese Persimmon Tannin, Kakishibu - - Books - Springer Verlag, Singapore - 9789819578047 - March 29, 2026
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Traditional Knowledge for Green Innovation with Japanese Persimmon Tannin, Kakishibu

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This open-access volume offers the first comprehensive examination of Kakishibu, a traditional Japanese technology based on fermented bitter persimmon juice, now gaining attention as a sustainable alternative to plastics.

Media Books     Hardcover Book   (Book with hard spine and cover)
Released March 29, 2026
ISBN13 9789819578047
Publishers Springer Verlag, Singapore
Pages 232
Dimensions 150 × 220 × 20 mm   ·   539 g
Editor Kano, Kei
Editor Raman, Sujatha
Editor Santos, Dan

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