Mikuni is proud to participate in the Chef to Plate Gluten Free Restaurant Awareness campaign during Celiac Awareness Month!
Chef to Plate is a program of the Gluten Intolerance Group (GIG), an award-winning nonprofit organization dedicated to educating and supporting persons with celiac disease and other gluten-related conditions. GIG leads this campaign annually during the month of May, throughout the US, Canada and abroad.
The Chef to Plate campaign raises public awareness of the challenges faced daily by persons living gluten free when making meal choices, including while dining away from home. Our participation helps GIG broaden the public knowledge by sharing facts and information about gluten-reactive conditions with our patrons.
– Gluten is the protein found in wheat, rye and barley. It is found in foods such as pasta, bread, pastries, and can be present, though less obvious, in many other products such as sauces, spices, and beer.
– Celiac disease affects 1 in 133 Americans (approximately 3.1 million) and 1 in 250 people worldwide. Non-celiac gluten sensitivity may affect as many as 6-7% of the population.
– Common indications include IBS-like symptoms, fatigue, infertility, bone disease, anemia and other symptoms affecting all body systems. Celiac disease can damage the small intestine as well as cause an itchy skin reaction.
Our menu offers gluten-free options, not only in the month of May, but year-round in an effort to make dining experiences for persons with gluten-related conditions easy and pleasurable.