Abstract:

This book provides the first thorough analysis of Kakishibu, a traditional Japanese technique utilizing fermented bitter persimmon juice, which is increasingly recognized as a sustainable substitute for plastics. Kakishibu is fundamentally composed of persimmon tannins, which are distinguished for its multifunctional attributes, such as waterproofing, antibacterial and antiviral efficacy, insect repulsion, and deodorization.

The authors provide a comprehensive examination of the historical evolution and chemical makeup of Kakishibu, while rigorously investigating the epistemological differences between Japanese traditional knowledge and Western scientific frameworks. Significant attention is made on comprehending the cultural values and norms that influence the utilization of contemporary technology and initiatives aimed at green innovation. This discourse is positioned among extensive social science discussions around systemic transformation and many innovative approaches to achieving the UN Sustainable Development Goals (SDGs).
The book includes theoretical insights alongside practical case studies: a start-up endeavor for producing Kakishibu-coated paper as a substitute for plastic; innovative business ideas suggested by Japanese high school students; and culturally responsive STEAM education programs that integrate Kakishibu.