Rice flour has its own unique charms and can be used as a substitute for wheat flour, whose price has soared in recent years. In order to increase Japan's food self-sufficiency rate, promoting rice flour as an alternative to wheat, is very important. Some issues that prevent the spread of rice flour include the lack of a well-established distribution system, high processing fees, and the lack of companies that mill rice flour in large quantities. If more consumers know this, and if the demand for rice flour rises, it will lead to the promotion of milling, distribution, and processing of rice flour. So what can we do to achieve this? First of all, we need to spread the word about rice flour by having our parents, classmates, and friends know about rice flour. Furthermore, by disseminating detailed information such as the specific dishes in which rice flour is used, its convenience, nutritional value, and the effort involved in cooking, we can help many people feel that rice flour is a more familiar ingredient. Also, in order to let producers know that the demand for rice flour is increasing, we can start asking supermarkets and bakeries questions like “Do you carry rice flour products?'' We can do this starting tomorrow. I learned that it is an important first step. I think the biggest advantage of rice flour is that it uses rice that can be grown in Japan and can be prepared using almost the same recipe as wheat. Additionally, advances in milling technology have made it possible to mill rice flour with fine, uniform particles similar to wheat. We would like to continue to expand the use of rice flour, which is full of charm and potential, and which allows us to consume more of Japan's rice and to reduce wheat imports.