Stylem Takishita Osaka Co., Ltd. (Headquarters: Naniwa-ku, Osaka; President: Ryuta Taki; hereinafter referred to as Stylem) is pleased to announce that its paper vessels 'asanoha,' which evoke Japan and are made using ogara (hemp stalks), were adopted as vessels for serving 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 for this event was realized when Mr. Masayoshi Ishida, Dean of the Faculty of Food and Management at Ritsumeikan University and a former staff member of Slow Food International Headquarters, encountered 'asanoha' at a study session held in Kyoto. The background of utilizing hemp stalks (ogara) as a byproduct, the Japanese-inspired asanoha pattern design, and the fact that the vessels can be recycled as resources rather than becoming waste after use deeply resonated with the organizers. Consequently, 'asanoha' was chosen as a suitable vessel for the event.

From Japan to Italy: 'asanoha' as a Vessel to Enhance Japanese Cuisine

At the event, a session titled 'SOBA: L’ARTE GIAPPONESE DEL GUSTO CHE CONQUISTA IL MONDO' (Soba: The Art of Japanese Taste Conquering the World) was held. In line with the aim of understanding ancient methods and craftsmanship through soba, a signature dish symbolizing Japanese history and culture, 'asanoha' was used as the vessel to express these elements. 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 vessels. After the demonstration, many expressed a desire to 'take it home carefully without discarding it,' indicating that its deep appeal was successfully conveyed. Furthermore, even in Italy, a region with a historical paper industry, there were surprised remarks such as, 'We have never seen such a product before.'

About 'asanoha'

<div class="pr-img__text__bod

FACT BOX

  • Source: PR TIMES
  • Category: News