Why Kakoi's Rice Flour Pasta Was Born
For 35 years, I have dedicated myself to "children's health" as a teacher.
I have been working with children in schools for 35 years.
My focus has always been on "protecting children's safety," from daily health management and allergy responses to school lunch guidance. In recent years, there has been a rapid increase in children with food allergies, making it essential to be prepared for life-threatening anaphylactic shock.
Every day, I have continued to exercise the utmost care, such as checking Epipens in lockers, verifying allergens in school lunches, and placing allergen labels on desks to prevent misdelivery.
I can't forget "what happened that day" at school lunch.
Then one day, an unforgettable event occurred. A child with food allergies "refilled" their plate with a ladle that had allergens on it.
The teacher noticed something was wrong and called for an ambulance. Fortunately, it was only a mild case, but the regret and fear that "even with all this care, accidents still happen..."
lingered in my heart for a long time.
We want to make it an everyday occurrence for everyone to share the same meal and laughter.
Once a year at school, there was a "day when everyone could eat the same school lunch" without using allergenic ingredients.
On that day, seeing children with and without allergies laughing together around the same table, I strongly felt that "this is the true joy of eating."
I wanted to make this scene a part of "everyday life," not just a special day.
This thought became a major driving force in creating rice flour pasta.
