KiriOri Food: Embedding Functionalities
into Natural Food Ingredients
Second-Author @ TEI 2026 Pictorial
KiriOri Food explores how digital fabrication can embed new mechanical and functional properties into natural food ingredients by introducing kirigami and origami structures.
As the second author, I contributed to the digital fabrication of custom 3D-printed tools, the mechanical evaluation of modified materials, and the visualization of the data and methodologies.
DOI: 10.1145/3731459.3774474
Mako Miyatake, Anna Matsumoto, Lining Yao
Morphing Matter Lab, University of California, Berkeley
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3D-Printed Tool Design
The system uses interchangeable rollers with geometric kirigami & origami patterns designed by the first author.To support these rollers, I designed and fabricated the main tool base in CAD, ensuring compatibility with the roller geometry and stability during operation.
I also focused on the ergonomic design of the rotating handle, allowing smooth rolling motion and stability while reducing user fatigue. The resulting tool enabled precise and repeatable application of patterned cuts and folds onto thinly sliced vegetables.
Mechanical Testing with UTM
To evaluate how material preparation affects foldability and cutting behavior, I was responsible for conducting tensile testing of modified carrot slices using an Instron 5544 Universal Testing Machine.
Sample carrots were soaked in a 3% saltwater solution for varying durations (0, 30, and 60 minutes) to modulate internal moisture content and elasticity.
Smaller specimens (15 × 30 mm) were then tested under tension, and stress–strain curves were analyzed to quantify changes in stiffness, elongation, and fracture behavior.
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Visualizations
I also supported the project through illustration, data visualization, and documentation.
By carefully illustrating charts and recording experimental processes, I helped ensure that the data, concepts, and methodologies were communicated clearly in the paper.
Full Video
