Traditional knowledge for green innovation with japanese persimmon tannin, kakishibu
Éditeur :
Springer Verlag, Singapore
ISBN :
9789819578047
Date de publication :
29 mars 2026
Dimensions :
23,5 x 15,5 cm
Langue :
Anglais
Pays d'origine :
Singapour
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.