Researchers at Kagawa University in western Japan are converting discarded udon noodles into biodegradable paper, turning one of the region’s most iconic foods into a new sustainable material.
The project was developed by Professor Naotaka Tanaka of the university’s Faculty of Agriculture. His team uses acetic acid bacteria to produce thin sheets of cellulose from waste noodles collected at local restaurants. The resulting material resembles traditional Japanese washi paper, but is more resistant to water and tearing than conventional paper.
Kagawa Prefecture is famous for Sanuki udon, a regional specialty that draws visitors nationwide. But significant quantities of noodles go unsold or spoil after sitting boiled for too long.
“With large amounts of udon noodles being discarded in Kagawa Prefecture, I thought repurposing them could help reduce food waste,” Tanaka said.
The production process is straightforward. Discarded noodles are blended with water, then enzymes break down the starch into glucose. Acetic acid bacteria cultivated in the mixture gradually produce a cellulose membrane over several days. The membrane is then air-dried in trays, bypassing conventional papermaking steps entirely. A single serving of udon can yield between five and ten A4-sized sheets.
Around 2020, the university shared its process with a local social welfare organization, which now produces around 100 sheets per month. The arrangement gives people with disabilities access to light work. Partner restaurants supply unwanted noodles in exchange for food waste data, which researchers hope will help businesses reduce surplus production.
Finished sheets have already been used for promotional goods and artworks. Researchers are also exploring applications in artificial fishing bait and other products that would benefit from decomposing naturally.
Tanaka began developing the technique around 16 years ago as a teaching tool.
“I hope the initiative can serve as a model for reducing food waste,” he said.
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