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Teijin to provide polyester kimonos for Japan pavilion at Expo Milano 2015

The kimonos will be worn by waitresses at Minokichi, a Japanese restaurant within the Japan Pavilion, during the half-year expo.

28th April 2015

Innovation in Textiles
 |  Tokyo

Clothing/​Footwear, Sustainable

Teijin, a leading technology-driven group, will support Japan’s exhibition at Expo Milano 2015 that opens on 1 May and runs until October by providing full sets of Japanese kimonos and accessories made with the Teijin Group’s polyester fabric.

The kimonos will be worn by waitresses at Minokichi, a Japanese restaurant within the Japan Pavilion, during the half-year expo.

Kimono fabric

Teijin’s fabric features deep, vivid colours and an elegant luster, yet is also washable and wrinkle resistant, the company reports.

Teijin’s kimono made from polyester fabric. © Teijin Group

The manufacturer believes that by combining beauty with functionality, it is a great material for kimonos in a high-class Japanese restaurant, where the waitresses must serve food and drink with both grace and refinement.

Teijin hopes that the lovely yet highly practical kimonos made with the Teijin material will contribute to the introduction of Japanese food culture and Japan’s ancient tradition of providing guests with deeply satisfying culinary experiences.

Recycling and sustainability

Moreover, after the expo, the kimono fabric contributed by Teijin can be recycled with Teijin’s ECO CIRCLE, the closed-loop recycling system, which turns used polyester into new fibres that are said to offer the purity and quality of petroleum-derived fibres.

The ECO CIRCLE global system is a leading example of Teijin’s many efforts to contribute to more sustainable societies.

Feeding the planet

Expo Milano, under the core theme of Feeding the Planet, Energy for Life, will address a wide range of food-related themes.

The Japan Pavilion, under its own theme of Harmonious Diversity, will introduce Japan’s agriculture, forestry and fishing industries and various initiatives regarding food. It will also present Japanese food-culture concepts and techniques, including traditional values such as discouraging wastefulness, which offer practical usefulness in addressing food security, sustainability and related global issues.

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