Motoyoshi-sama: The impact has been immense. When we exhibited ramen at the Expo, we received so many heartwarming comments from customers with wheat allergies, such as, "This is the first time our entire family could eat together."

While allergen-aware meals are certainly important, I strongly realized that having the opportunity for the entire family to gather around the exact same dishes at the same table—and that "time" itself—holds immeasurable value. Even after the Expo closed, the desire to continue delivering those warm moments led directly to the continuation of this event.

Following our Christmas and spring events, participants told us, "It made me so happy to see my child eating with joy, so we came again." It has become an irreplaceable initiative for us as well.

Motoyoshi-sama: Traditional Chinese cuisine uses many seasonings containing wheat, so taking on the challenge of gluten-free cooking came with internal struggles. However, by boldly stepping away from wheat entirely and adopting an approach that utilizes rice flour across various dishes, we made many new discoveries.

For example, using rice flour significantly improves the "oil drainage" and "texture" of fried foods, bringing out the inherent flavors of the ingredients. Not only is it gentle on the body, but it also allowed us to uncover unprecedented possibilities for new Chinese cuisine. From our Kobe pork sweet and sour pork to our rice flour dessert crepes, I feel we delivered a menu that both adults and children could genuinely enjoy at this buffet.

Motoyoshi-sama: Regardless of the presence of allergies or differences in dietary lifestyles, we aim to expand the possibilities of the "joy of eating" for everyone. Through food education activities and more, we want to build a society where anyone can enjoy meals with peace of mind without worrying about those around them.

At Kenmin Foods, our corporate philosophy is "Bringing Health (Ken) to Everyone (Min)." Centered around "bihun (rice vermicelli)," "authentic Chinese cuisine," and "wheat-free," we will continue to help create warm memories around the dining table while sharing new food choices for the future.

本吉先生：影响非常巨大。我们在世博会出展拉面时，许多患有小麦过敏的顾客对我们说：“这是全家人第一次能够聚在一起吃饭”，收到了无数令人动容的反馈。

提供适应过敏的餐食固然重要，但更让我深刻体会到的是，“全家人有机会在同一张餐桌上享用相同的菜肴”以及这份“时光”本身具有无法估量的价值。世博会闭幕后，我们希望将那份温暖的时光延续下去的心愿，促成了这次活动的持续举办。

历经圣诞节和春季的举办后，参与的顾客纷纷表示：“看到孩子吃得开心的样子特别高兴，所以我们再次参加了。”这对我们而言也是一项无可替代的重要实践。

本吉先生：中餐传统上使用很多含小麦的调味料，因此对无麸质的挑战也伴随着内心的挣扎。然而，当我们毅然决定完全不使用小麦，并在各种料理中积极运用米粉时，迎来了许多全新的发现。

例如，使用米粉能极大地提升油炸食品的“控油度”与“口感”，使食材本身的原本风味得以突显。这不仅对身体温和，更让我们看到了前所未有的全新中国料理的可能性。无论是神户猪肉咕噜肉，还是作为甜点的米粉可丽饼，我都觉得这次的自助餐为大家呈现了一份无论大人还是小孩都能由衷享受的美味菜单。

本吉先生：无论是否有过敏症或饮食习惯的差异，我们都希望为所有人拓宽“享受美食乐趣”的可能性。我们也希望通过食育活动等，打造一个让任何人都能无需在意周围、安心用餐的社会。

我们健民食品秉持着“将健康（健）带给大众（民）”的理念。今后，我们将继续以“米粉”、“正宗中国料理”和“不使用小麦”为核心，在协助打造温暖餐桌记忆的同时，不断向社会传递面向未来的全新饮食选择。