NINZIA to Serve 'NINZIA BOSAI' Disaster Preparedness Curry at Ritsumeikan University Event Commemorating 30th Anniversary of Hanshin-Awaji Earthquake

NINZIA Co., Ltd. (Headquarters: Chuo Ward, Kobe City; CEO and Chief Revenue Officer: Shigehiro Yotama) will provide 30 servings of its 'NINZIA BOSAI' disaster preparedness curry at the event 'Lessons from the Great Hanshin Earthquake: Sharing with the World,' to be held on June 22, 2026, at the Ritsumeikan University Institute for Disaster Mitigation of Urban Cultural Heritage.

This event marks the 30th anniversary of the Great Hanshin-Awaji Earthquake and aims to share the experiences and lessons learned from the disaster with audiences both in Japan and abroad. It is jointly organized by the Ritsumeikan University Institute for Disaster Mitigation of Urban Cultural Heritage, Yomiuri Shimbun Osaka Head Office, and JICA Kansai. The program includes a talk session featuring international students and researchers, as well as an interactive exchange session centered around the disaster preparedness curry.

Sharing the Lessons of the Great Hanshin-Awaji Earthquake with the World

The Ritsumeikan University Institute for Disaster Mitigation of Urban Cultural Heritage is launching a special initiative titled 'Lessons from the Great Hanshin Earthquake: Sharing with the World' to commemorate the 30th anniversary of the disaster.

From June 9 to June 24, 2026, in collaboration with the Yomiuri Shimbun Osaka Head Office and JICA Kansai, the institute will host a panel exhibition showcasing the insights gained by international students regarding the lessons of the Great Hanshin-Awaji Earthquake and disaster preparedness.

On June 22, a related program will be held, featuring a talk session and exchange event with international students, representatives from Yomiuri Shimbun, and members of the Ritsumeikan University Institute for Disaster Mitigation of Urban Cultural Heritage. Shigehiro Yotama, CEO of NINZIA, is an alumnus of Ritsumeikan University and operates his business with support from a university-affiliated fund. He will participate as a speaker and present the initiatives of 'NINZIA BOSAI.'

Providing 'NINZIA BOSAI' Disaster Preparedness Curry

NINZIA will provide 30 servings of its 'NINZIA BOSAI' disaster preparedness curry at this event.

During the exchange session, participants will have the opportunity to share a meal and discuss disaster preparedness, with the curry serving as a conversation starter.

Event Overview: 'Lessons from the Great Hanshin Earthquake: Sharing with the World'

Date June 22, 2026 (Monday), 17:00–18:30 (Doors open at 16:45)

Venue Conference Room, B1 Floor, Ritsumeikan University Institute for Disaster Mitigation of Urban Cultural Heritage

Target Audience Ritsumeikan University students, graduate students, and others

Organizers Ritsumeikan University Institute for Disaster Mitigation of Urban Cultural Heritage Yomiuri Shimbun Osaka Head Office JICA Kansai

*Curry servings limited to 30

About NINZIA BOSAI

NINZIA BOSAI is a line of disaster preparedness foods based on the concept of 'Active Rolling Stock'—enjoying emergency food as part of daily life rather than storing it solely for emergencies. By connecting disaster preparedness with everyday meals, NINZIA aims to promote sustainable disaster resilience habits. The company collaborates with corporations, local governments, and educational institutions to raise disaster awareness and implement disaster food solutions in society.

About the Ritsumeikan University Institute for Disaster Mitigation of Urban Cultural Heritage

The Ritsumeikan University Institute for Disaster Mitigation of Urban Cultural Heritage is a research institute dedicated to advancing research on disaster prevention and mitigation in historic cities. It conducts studies on disaster records, lesson preservation, disaster culture development, and risk reduction, while disseminating knowledge through collaboration with domestic and international research and governmental organizations.

About NINZIA Co., Ltd.

NINZIA is a company that explores the potential of konjac, a traditional Japanese plant-based ingredient, to enable everyone—regardless of dietary restrictions such as diabetes, obesity, or allergies—to enjoy eating and enhance their well-being. The company develops binding, shaping, and texture-creation technologies that do not rely on sugar, fat, or animal-based materials, branded as 'Texture Engineering Technology,' aiming to solve global health challenges through Japanese food technology.