Commemorating the International Day of Families on May 15: "Let's Make a One-of-a-Kind Piadina: A Parent-Child Cooking Class Enjoyable Even with a Wheat Allergy" to be held on Sunday, May 17
ASURX Co., Ltd. will host a parent-child cooking class on May 17, 2026, at Academy Mukogaoka in Bunkyo Ward to commemorate the UN-designated International Day of Families. The event aims to raise awareness about food allergies and promote food education by having participants cook and eat a wheat-free, rice-flour-based Italian dish called piadina together, regardless of allergy status.
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ASURX Co., Ltd. (Bunkyo-ku, Tokyo) will host an event on Sunday, May 17, 2026, at Academy Mukogaoka (Bunkyo-ku) where parents and children can cook and eat together, regardless of whether they have a wheat allergy, in commemoration of the International Day of Families designated by the United Nations on May 15. This event is an initiative that combines food allergy awareness with food education, held under the sponsorship of Bunkyo Ward.
This is the third year this event has been held.
In addition to the in-person cooking class, we are preparing to broadcast the event online nationwide so that people can participate from anywhere.
① Event Intent
This event aims to deepen society's overall understanding of the ever-increasing prevalence of food allergies, placing importance on raising awareness among both those affected and those who are not. Allergies are by no means a problem for specific individuals; they are a common social issue where the knowledge and consideration of those around us can determine life-threatening risks such as anaphylaxis.
Through this project, we will share the joy of "eating the same thing together," regardless of allergy status, through a cooking experience using rice flour. The experience of everyone safely and securely gathering around the dining table fosters gratitude for nature's bounty while discovering the new appeal of rice.
Furthermore, by having children correctly understand their own characteristics and proactively participate in cooking, we will cultivate their "self-management ability to protect their own lives." At the same time, it serves as an opportunity for other children to foster a "sense of coexistence" where they acknowledge each other's differences and naturally help one another.
② Background of the Event
According to a survey by the Japan School Health Association (FY2022), the number of students with food allergies has reached approximately 527,000, with a prevalence rate of approximately 6.3% and an anaphylaxis rate of 6.2%. Both figures have increased significantly over the past 20 years since FY2004 (approximately 329,000 students with food allergies, 2.6% prevalence, 0.14% anaphylaxis). In particular, anaphylaxis can occur suddenly and carries the risk of being life-threatening if a prompt response is delayed.
However, at present, there is a strong tendency for food allergies to be left to the individuals affected and their families, and understanding and preparedness among those around them cannot be said to be sufficient. It has been pointed out that casual contact or well-intentioned actions can lead to serious accidents, making the sharing of correct knowledge throughout society an urgent task.
In addition, families of those affected are required to live a life constantly facing danger, not only in daily meal management but also in dining out, traveling, and school life. The psychological burden of the tension of constantly having to choose what they can eat, the loneliness of not being able to eat with everyone else, and the need to be considerate of those around them is significant, and it has long-term effects on the entire family.
■ Event Details
[Event Name]
Let's Make a One-of-a-Kind Piadina
~A Parent-Child Cooking Class Enjoyable Even with a Wheat Allergy~
[Date and Time]
Sunday, May 17, 2026
- Part 1: 11:00–13:00
- Part 2: 14:30–16:30
- Part 3: 18:00–20:00
*Capacity: 30 people per session
*Media reception: 30 minutes before start / Doors open: 15 minutes before start
[Participation Fee]
Residents of Bunkyo Ward: 2,500 yen
Residents outside Bunkyo Ward: 3,000 yen
Online participants: 500 yen
[Venue]
Academy Mukogaoka Training Room
(1-20-8 Mukogaoka, Bunkyo-ku, Tokyo)
[Access]
1-minute walk from Todaimae Station (Exit 2) on the Namboku Line. [Bus] 1-minute walk from "Todai Nogakubu" stop on Toei Bus routes To-43 and Cha-51.
[How to Participate]
Applications can be made via the application site scheduled to be announced around April 6 on the ASURX Co., Ltd. website.
■ Program and Content
[Schedule]
- Greetings
- Lecture: "Learning About Food Allergies Together"
- "Piadina" Cooking Class
- Fun Time
- Tasting
[Lecturer]
Lecture: "Learning About Food Allergies Together"
Lecturer: Naoko Uehara, Public Health Nurse, Nurse, and Pediatric Allergy Educator at Yokohama City Minato Red Cross Hospital (Born in Gujo City, Gifu Prefecture)
[Biography]
2003: Graduated from the Nursing Department of the Japanese Red Cross Aichi Junior College (currently: Japanese Red Cross Toyota College of Nursing); transferred to the Faculty of Nursing at the Japanese Red Cross College of Nursing.
2005: Graduated from the Faculty of Nursing at the Japanese Red Cross College of Nursing; joined Yokohama City Minato Red Cross Hospital.
Working at the Allergy Center of the same hospital since 2010.
[What is a Pediatric Allergy Educator?]
They are medical professionals who provide guidance to patients with allergies using specialized knowledge. Professions include nurses, pharmacists, and registered dietitians.
[Lecturer]
"Piadina" Cooking Class
Lecturer: Chef Takaki Yamana
Executive Chef of "suscrea" (opened in Minami-Aoyama last November) and "KOKKO KURKKU."
Born in 1995. From Tottori City, Tottori Prefecture.
Worked at "Quintocanto" in Osaka for about 4.5 years, serving as sous-chef.
After training at starred restaurants in Italy, Spain, and other countries, he was appointed chef of "KURKKU FIELDS" and "perus" in November 2022.
■ Piadina
"Piadina" is a traditional thin flatbread from the Emilia-Romagna region of northern Italy. Long loved along the Adriatic coast, it is also called "Italian-style tacos" because it can be enjoyed with various fillings, making it a convenient local dish. It is usually made with wheat flour, water, salt, lard, or olive oil, but on the day of the event, we will use rice flour instead of wheat flour to accommodate wheat allergies, and participants will fill them with their favorite ingredients. In this project, by using this local dish "Piadina," which is not yet as widely known as other Italian dishes like pizza and pasta, and rice flour, we aim to harmonize with Japanese food culture and provide an opportunity for cultural exchange to enjoy the charm of diverse ingredients and the food cultures of both countries.
■ May 15: International Day of Families
"International Day of Families" was established by the UN General Assembly in 1993 to be commemorated every year on May 15, with the aim of raising awareness of issues related to families and encouraging appropriate action. The theme for the 2026 "International Day of Families" is "Families, Inequality, and Child Well-being."
■ Past Event Achievements
[1st Event] Held February 20, 2024: "Allergy Day" Awareness Event! A parent-child cooking class enjoyable even with a wheat allergy using popular rice flour. Making short pasta with "Hoshizoramai" rice flour from Tottori Prefecture. Hosted by: Tottori Prefecture Tokyo Headquarters. Co-hosted by: Japan Allergy Association. We made authentic rice flour short pasta and Tottori Wagyu Bolognese.
[2nd Event] Held April 4, 2025: 4/4 Rice Flour Day "Food Allergy" Food Education x Awareness Event. Let's make a one-of-a-kind pizza with parents and children! ~A cooking class enjoyable even with a wheat allergy using popular rice flour~. Hosted by: ASURX Co., Ltd. Lecture: Bunkyo Ward. We made authentic rice flour pizza using ingredients such as Tottori Wagyu beef.
■ Representative Comment
Tomomi Ike-buchi, ASURX Co., Ltd.
I came up with this project because there are many people around me who suffer from food allergies, and I have seen them struggle with their daily meals and lives due to their allergies.
This time, we plan to focus on deepening understanding of allergies not only for children with food allergies but also for those who do not have them. I believe that learning together regardless of the presence of food allergies, viewing food allergies as one of many individual characteristics, and accepting diversity will lead to the creation of a better society.
Also, I would like people to enjoy the harmony of cooking the Italian dish "Piadina," which is not very familiar in Japan, with the Japanese ingredient "rice flour," and feel the value of new "food." In commemoration of the "International Day of Families," I hope you will enjoy the "Piadina" made with rice flour with your family and friends.
This is the third year this event has been held.
In addition to the in-person cooking class, we are preparing to broadcast the event online nationwide so that people can participate from anywhere.
① Event Intent
This event aims to deepen society's overall understanding of the ever-increasing prevalence of food allergies, placing importance on raising awareness among both those affected and those who are not. Allergies are by no means a problem for specific individuals; they are a common social issue where the knowledge and consideration of those around us can determine life-threatening risks such as anaphylaxis.
Through this project, we will share the joy of "eating the same thing together," regardless of allergy status, through a cooking experience using rice flour. The experience of everyone safely and securely gathering around the dining table fosters gratitude for nature's bounty while discovering the new appeal of rice.
Furthermore, by having children correctly understand their own characteristics and proactively participate in cooking, we will cultivate their "self-management ability to protect their own lives." At the same time, it serves as an opportunity for other children to foster a "sense of coexistence" where they acknowledge each other's differences and naturally help one another.
② Background of the Event
According to a survey by the Japan School Health Association (FY2022), the number of students with food allergies has reached approximately 527,000, with a prevalence rate of approximately 6.3% and an anaphylaxis rate of 6.2%. Both figures have increased significantly over the past 20 years since FY2004 (approximately 329,000 students with food allergies, 2.6% prevalence, 0.14% anaphylaxis). In particular, anaphylaxis can occur suddenly and carries the risk of being life-threatening if a prompt response is delayed.
However, at present, there is a strong tendency for food allergies to be left to the individuals affected and their families, and understanding and preparedness among those around them cannot be said to be sufficient. It has been pointed out that casual contact or well-intentioned actions can lead to serious accidents, making the sharing of correct knowledge throughout society an urgent task.
In addition, families of those affected are required to live a life constantly facing danger, not only in daily meal management but also in dining out, traveling, and school life. The psychological burden of the tension of constantly having to choose what they can eat, the loneliness of not being able to eat with everyone else, and the need to be considerate of those around them is significant, and it has long-term effects on the entire family.
■ Event Details
[Event Name]
Let's Make a One-of-a-Kind Piadina
~A Parent-Child Cooking Class Enjoyable Even with a Wheat Allergy~
[Date and Time]
Sunday, May 17, 2026
- Part 1: 11:00–13:00
- Part 2: 14:30–16:30
- Part 3: 18:00–20:00
*Capacity: 30 people per session
*Media reception: 30 minutes before start / Doors open: 15 minutes before start
[Participation Fee]
Residents of Bunkyo Ward: 2,500 yen
Residents outside Bunkyo Ward: 3,000 yen
Online participants: 500 yen
[Venue]
Academy Mukogaoka Training Room
(1-20-8 Mukogaoka, Bunkyo-ku, Tokyo)
[Access]
1-minute walk from Todaimae Station (Exit 2) on the Namboku Line. [Bus] 1-minute walk from "Todai Nogakubu" stop on Toei Bus routes To-43 and Cha-51.
[How to Participate]
Applications can be made via the application site scheduled to be announced around April 6 on the ASURX Co., Ltd. website.
■ Program and Content
[Schedule]
- Greetings
- Lecture: "Learning About Food Allergies Together"
- "Piadina" Cooking Class
- Fun Time
- Tasting
[Lecturer]
Lecture: "Learning About Food Allergies Together"
Lecturer: Naoko Uehara, Public Health Nurse, Nurse, and Pediatric Allergy Educator at Yokohama City Minato Red Cross Hospital (Born in Gujo City, Gifu Prefecture)
[Biography]
2003: Graduated from the Nursing Department of the Japanese Red Cross Aichi Junior College (currently: Japanese Red Cross Toyota College of Nursing); transferred to the Faculty of Nursing at the Japanese Red Cross College of Nursing.
2005: Graduated from the Faculty of Nursing at the Japanese Red Cross College of Nursing; joined Yokohama City Minato Red Cross Hospital.
Working at the Allergy Center of the same hospital since 2010.
[What is a Pediatric Allergy Educator?]
They are medical professionals who provide guidance to patients with allergies using specialized knowledge. Professions include nurses, pharmacists, and registered dietitians.
[Lecturer]
"Piadina" Cooking Class
Lecturer: Chef Takaki Yamana
Executive Chef of "suscrea" (opened in Minami-Aoyama last November) and "KOKKO KURKKU."
Born in 1995. From Tottori City, Tottori Prefecture.
Worked at "Quintocanto" in Osaka for about 4.5 years, serving as sous-chef.
After training at starred restaurants in Italy, Spain, and other countries, he was appointed chef of "KURKKU FIELDS" and "perus" in November 2022.
■ Piadina
"Piadina" is a traditional thin flatbread from the Emilia-Romagna region of northern Italy. Long loved along the Adriatic coast, it is also called "Italian-style tacos" because it can be enjoyed with various fillings, making it a convenient local dish. It is usually made with wheat flour, water, salt, lard, or olive oil, but on the day of the event, we will use rice flour instead of wheat flour to accommodate wheat allergies, and participants will fill them with their favorite ingredients. In this project, by using this local dish "Piadina," which is not yet as widely known as other Italian dishes like pizza and pasta, and rice flour, we aim to harmonize with Japanese food culture and provide an opportunity for cultural exchange to enjoy the charm of diverse ingredients and the food cultures of both countries.
■ May 15: International Day of Families
"International Day of Families" was established by the UN General Assembly in 1993 to be commemorated every year on May 15, with the aim of raising awareness of issues related to families and encouraging appropriate action. The theme for the 2026 "International Day of Families" is "Families, Inequality, and Child Well-being."
■ Past Event Achievements
[1st Event] Held February 20, 2024: "Allergy Day" Awareness Event! A parent-child cooking class enjoyable even with a wheat allergy using popular rice flour. Making short pasta with "Hoshizoramai" rice flour from Tottori Prefecture. Hosted by: Tottori Prefecture Tokyo Headquarters. Co-hosted by: Japan Allergy Association. We made authentic rice flour short pasta and Tottori Wagyu Bolognese.
[2nd Event] Held April 4, 2025: 4/4 Rice Flour Day "Food Allergy" Food Education x Awareness Event. Let's make a one-of-a-kind pizza with parents and children! ~A cooking class enjoyable even with a wheat allergy using popular rice flour~. Hosted by: ASURX Co., Ltd. Lecture: Bunkyo Ward. We made authentic rice flour pizza using ingredients such as Tottori Wagyu beef.
■ Representative Comment
Tomomi Ike-buchi, ASURX Co., Ltd.
I came up with this project because there are many people around me who suffer from food allergies, and I have seen them struggle with their daily meals and lives due to their allergies.
This time, we plan to focus on deepening understanding of allergies not only for children with food allergies but also for those who do not have them. I believe that learning together regardless of the presence of food allergies, viewing food allergies as one of many individual characteristics, and accepting diversity will lead to the creation of a better society.
Also, I would like people to enjoy the harmony of cooking the Italian dish "Piadina," which is not very familiar in Japan, with the Japanese ingredient "rice flour," and feel the value of new "food." In commemoration of the "International Day of Families," I hope you will enjoy the "Piadina" made with rice flour with your family and friends.