米の粉|0-2

In Japan, where rice cultivation has been popular, dishes and sweets made from rice flour, such as dango, have been there for a long time.
Afterwards, technological advances were made in making rice flour grains smaller, and rice flour became able to be used as a substitute for wheat flour.
Rice flour has high nutritional value such as amino acids, and is gluten-free and does not cause allergies.
Foods made with rice flour have a chewy texture and are widely popular. In addition, Japan can increase its rice self-sufficiency rate by increasing its consumption of rice flour.
In this way, rice flour could be Japan's treasure food, but even if there is usually wheat flour kept in the home,
it is unlikely that rice flour is.
This raises the question of how many people regularly eat meals made with rice flour.
On our website, we would like to spread the word about the goodness of rice flour by focusing on its production process,
the types of rice flour, nutrition, connections with society, cooking methods, and hopefully spread its recognition overseas.
This will not only make meals richer, but also lead to improved self-sufficiency rates in Japan.

What is rice flour?

We explain the types of rice flour, grinding machines, uses, history, nutritional value, etc.

Current status of rice flour

We introduce the challenges faced by rice flour and our efforts to address them.

Interviews

People from companies involved in rice flour, students and parents of Shibaura Institute of Technology Kashiwa High School,
We have compiled interviews with DMM instructors.