Japanese-inspired Paper Tableware "asanoha®" Crosses the Sea to Italy
Stylux Takisada Osaka's "asanoha" paper tableware, made from hemp stalks, was adopted as a serving dish for soba at the historic "Tipicità Festival 2026" in Marche, Italy. Its blend of Japanese tradition and environmental consciousness was highly praised on the international stage.
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- 📰 Published: March 30, 2026 at 19:00
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Stylux Takisada Osaka Co., Ltd. (Headquarters: Naniwa-ku, Osaka; Representative Director and President: Ryuta Taki; hereinafter referred to as Stylux) announced that its Japanese-inspired paper tableware 'asanoha,' which utilizes hemp stalks, was adopted as a serving dish for soba at the historic experiential food festival 'Tipicità Festival 2026,' held in the Marche region of Italy from Friday, March 6 to Sunday, March 8, 2026.
■ Background of 'asanoha' Adoption
The adoption at this event came about when Professor Masayoshi Ishida, Dean of the College of Gastronomy Management at Ritsumeikan University and former staff member of Slow Food International, encountered 'asanoha' at a study session held in Kyoto. The background of utilizing hemp stalks as a byproduct for some of its raw materials, combined with its Japanese-inspired asanoha pattern design, and its recyclability as a resource after use instead of becoming waste, resonated deeply, leading to its adoption as a suitable product for this event.
■ From Japan to Italy: 'asanoha' as tableware enhancing Japanese cuisine
At this event, a session titled 'SOBA: L’ARTE GIAPPONESE DEL GUSTO CHE CONQUISTA IL MONDO (Soba: The Japanese Art of Taste That Conquers the World)' was held. 'asanoha' was used as tableware to express the ancient methods and craftsmanship of soba through this iconic dish, symbolizing Japanese history and culture. During the soba-making demonstration, Dean Ishida introduced 'asanoha' using leaflets and panels.
Attendees, including local food experts, expressed admiration for the beauty of the tableware, and many wished to take it home carefully after the demonstration rather than discarding it, demonstrating its profound appeal. Furthermore, even in Italy, a historic paper-producing region, comments of surprise were heard, such as 'I've never seen such a product before.'
■ Background of 'asanoha' Adoption
The adoption at this event came about when Professor Masayoshi Ishida, Dean of the College of Gastronomy Management at Ritsumeikan University and former staff member of Slow Food International, encountered 'asanoha' at a study session held in Kyoto. The background of utilizing hemp stalks as a byproduct for some of its raw materials, combined with its Japanese-inspired asanoha pattern design, and its recyclability as a resource after use instead of becoming waste, resonated deeply, leading to its adoption as a suitable product for this event.
■ From Japan to Italy: 'asanoha' as tableware enhancing Japanese cuisine
At this event, a session titled 'SOBA: L’ARTE GIAPPONESE DEL GUSTO CHE CONQUISTA IL MONDO (Soba: The Japanese Art of Taste That Conquers the World)' was held. 'asanoha' was used as tableware to express the ancient methods and craftsmanship of soba through this iconic dish, symbolizing Japanese history and culture. During the soba-making demonstration, Dean Ishida introduced 'asanoha' using leaflets and panels.
Attendees, including local food experts, expressed admiration for the beauty of the tableware, and many wished to take it home carefully after the demonstration rather than discarding it, demonstrating its profound appeal. Furthermore, even in Italy, a historic paper-producing region, comments of surprise were heard, such as 'I've never seen such a product before.'