[Faculty of Health and Nutrition] Kazushi Tani wins Grand Prize at the 9th Food Allergy-Friendly Meal Cooking Contest!

"Chewy Xiaolongbao made with rice flour," created by Kazushi Tani, a fourth-year student Faculty of Health and Nutrition won the top prize at the 9th Food Allergy-Friendly Food Cooking Contest, sponsored by the Nippon Ham Food Future Foundation.

The aim of this contest is to reach out to people who are dealing with food allergies, and it was open to entries from July to October 2023. A total of 468 entries were submitted in two categories, <A: Food Category> and <B: Snacks and Desserts Category>, from not only nutrition teachers, registered dietitians, and nutritionists across the country, but also people with an interest in food allergies.

The 20 winning entries will be posted on a food allergy-friendly recipe search site by the Nippon Ham Food Future Foundation, and cooking videos and recipe books will be published, making them widely available to those in need of food allergy-friendly recipes.
The top winners of the Grand Prize, Excellence Prize, and Special Jury Prize were invited to the awards ceremony on March 10th, and Tani was the recipient of the Grand Prize in the <A: Food Category>.

[Comments from the winning students]
Kazushi Tani, 4th year student Faculty of Health and Nutrition

I am truly honored to receive this award.
I believe that the recipes I created as part of my graduation research were only possible thanks to the knowledge and skills I learned at university, and I am extremely grateful to my supervisors.
Made with tapioca flour and rice flour for baking, it gives the crust a chewy and chewy texture.
The soup is made with dried shiitake mushrooms and chicken stock, making the most of the umami flavor. The main ingredient is chicken breast, seasoned with oyster sauce that contains no artificial seasonings, and we are confident that it has been created to be delicious, regardless of whether you have allergies or not.

[Comment from supervisor]
Professor Yoshizawa Minako Faculty of Health and Nutrition

Having food restrictions put in place can be quite stressful for patients, so developing recipes targeted at such diseases is an important task for registered dietitians.
This time, for the graduation research project, students developed recipes for meals and snacks that are completely free of eggs, milk, and wheat, making them suitable for people with food allergies.
I want students aiming to become registered dietitians to remember the importance of making food enjoyable for everyone.

Organized by: Nippon Ham Food Future Foundation Supported by: Ministry of Health, Labor and Welfare, Consumer Affairs Agency, Ministry of Agriculture, Forestry and Fisheries
Contest name: "9th Food Allergy Friendly Cooking Contest"

(Source: School Public Relations)