Traditional Knowledge for Green Innovation with Japanese Persimmon Tannin, Kakishibu

Kei Kano; Sujatha Raman; Dan Santos

doi:10.1007/978-981-95-7805-4

Traditional Knowledge for Green Innovation with Japanese Persimmon Tannin, Kakishibu

Kei Kano (Editor)
, Sujatha Raman (Editor)
, Dan Santos (Editor)

Australian National Centre for the Public Awareness of Science

Research output: Book/Report › Edited Book › peer-review

Abstract

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. At its core, Kakishibu is rich in persimmon tannins, compounds renowned for their multifunctional properties, including waterproofing, antibacterial and antiviral activity, insect repellence, and deodorization.

Original language	English
Place of Publication	Singapore
Publisher	Springer
Number of pages	232
ISBN (Electronic)	978-981-95-7805-4
ISBN (Print)	978-981-95-7804-7, 978-981-95-7807-8
DOIs	https://doi.org/10.1007/978-981-95-7805-4
Publication status	Published - 29 Mar 2026

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AB - 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. At its core, Kakishibu is rich in persimmon tannins, compounds renowned for their multifunctional properties, including waterproofing, antibacterial and antiviral activity, insect repellence, and deodorization.

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Traditional Knowledge for Green Innovation with Japanese Persimmon Tannin, Kakishibu

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