From the Forest of Rusk: A Tale of Design and Delicacy

Shoichiro Takei and Eriko Kunikata's Unique Approach to Snack Packaging

Takei and Kunikata drew inspiration from the world of picture books, creating a narrative around the product. The rusk, a type of dried bread, was transformed into adorable animal characters, each meticulously designed down to the millimeter. The rusk used for the design basis is not a computer-generated image, but an actual product, adding a touch of authenticity to the design.

The uniqueness of this design lies in its simplicity and familiarity. The cute animal designs, created from the rusk itself, are aimed at creating a sense of familiarity that encourages consumers to pick up the product. The soft image of the product, reflecting the lush natural surroundings of the town where it is manufactured, is reflected in its name and animal motifs.

The design process was not without its challenges. One of the main challenges was turning the product's affordability into a positive feature. The team achieved this by creating a pop, accessible design that appealed to their target audience of young consumers. The design also considered the potential for future product series, making it easy to create a story associated with different flavors and design new animal characters.

The 'From the Forest of Rusk' design project started in August 2018 in Kagoshima, Japan, and was completed in January 2019. The products are now sold all over Japan and have become a hot topic on social media, with comments praising their cuteness and variety. The team is considering developing different flavors in the future.

This design project is a testament to the power of creativity and innovation in transforming a simple product into a visual delight. It is a reminder that design is not just about aesthetics, but also about creating a connection with the consumer. The 'From the Forest of Rusk' design project is a shining example of this, and it is no surprise that it was awarded the Silver in A' Packaging Design Award in 2022.