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Many varieties of
Japanese rice flour

Japan has introduced new rice varieties of one after another.
Japanese rice flour (KOMEKO), also keeps evolving like
the diversity of rice itself. Outstanding Japanese processing
technology makes it possible to grind rice into flour
as fine as wheat flour,and thus to expand its usage
for various cookings and processed food.
Let’s enjoy high-quality Japanese rice flour
to produce tasty dishes and food.

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New Food Culture

Rice is the staple food of over half the world's population especicaly in Asia and the Pacific. Enriched in protein and amino acid, another key feature of rice is gluten-free.
According to research, the global gluten-free market is expending steadily, maily in the U.S. and European countries. Certified by the world's strictest gluten measuring standard, Japanese rice flour is 20 times stricter than FDA label regulation on gluten content. Various types with different qualities of rice, ranging from low-amylose to high-amylose rice are produced in Japan. Like the wheat flour, rice flours are classified as Cake/cooking (low-amylose), Bread (medium-amylose) and Noodles (high-amylose).

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    Nutrient components

    of rice

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    Features

    with the versatility of rice

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    Cooking characteristics

    of Japanese rice flour

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    Processing properties

    of Japanese rice flour

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    Functionality

    of Japanese rice flour

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    Other features

    of Japanese rice flour

  • 1

    Nutrient components

    of rice

  • 2

    Features

    with the versatility of rice

  • 3

    Cooking characteristics

    of Japanese rice flour

  • 4

    Processing properties

    of Japanese rice flour

  • 5

    Functionality

    of Japanese rice flour

  • 6

    Other features

    of Japanese rice flour

NEWEST RECIPES

  • MAIN

    MAIN

    Seafood Rice Casserole

    The white sauce in this recipe has many other uses. Rice flour prevents the sauce from getting lumpy and makes...

  • SIDE DISH

    SIDE DISH

    Crispy Sesame Potato Medallions

    Kneading rice flour into mashed potatoes while they are hot gives this medallions their soft texture. The dough can be...

  • SWEETS

    SWEETS

    Flaky and Chewy Chocolate Macarons with Rice Flour

    The secret for making beautiful macarons is to incorporate a French technique called macaronage, where the batter is folded in...

MORE LATEST

We have more than 100 delicious, flexible rice flour dish ideas with step-by-step and instructions to help you make quick, from homemade rice flour pasta to cookies and sponge cake.

Pregelatinizd rice flours
Cooking Videos

Pregelatinizd rice flours are produced from natural cereal grains, such as rice, subjected to hydrothermal processing during drying and milling.
It is used in the making of baked goods including bread, pastries, and others, Improving the texture of the food products which enhances the overall product output.

Introduction to Chef

Hiro Takahashi
Chef / Food Coordinator / Food Consultant Be Health Co., Ltd. President hiro-café

Thanks to job transfers of parents, she was exposed to various food cultures throughout Japan during her childhood. After graduating from university, while working for an IT company, she started to learn authentic cooking and became independent food coordinator. Because of her child's allergies, she devoted herself to dietary education, especially the use of rice flour. It has been 5 years since she became freelancer, and mainly active in company product development, regional business revitalization, recipe creation, video shooting, restaurant consulting, etc. She wrote 5 books, such as "Mai-nichi Rice Flour" published by Ikeda Bookstore.

Characteristics of
pregelatinized rice flour

staple

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Japanese rice flour cooking is an art and a science. The technical parts of cooking involve chemistry, mathematics and physics. It is symphony of taste, aroma and colors that tickles the senses. In this Corner, Japanese rice flour cooking teachers appear on the video to teach you the behind-the-scenes techniques and tips for making delicious foods. The recipes are simple and easy to make, using mainly ingredients found at home, so you can easily aim for an even better taste than usual! Let’s enjoy!

 

As a registered nutritionist, provides nutrition consultations for more than 18,000 people at business establishments, general hospitals, women's clinics, etc., and takes active part in event planning, lectures, product development, recipe development, etc. Appeares in many media and magazines including NHK "Good Morning Japan" and TBS "Meii no The Taikoban"
◎From the perspective of improving health, propose healthy rice flour dishes that can be made at home.

Mamiko Asano
Registered nutritionist
Mamiko Asano

After completing the master's program at Tokyo Kasei University Kaori worked as an assistant at the university, major in food service management and cooking science.Also involved in corporate recipe and product development as a freelance registered nutritionist after retirement.
◎Utilizing the experience of school lunch, suggest rice flour recipes for children with wheat allergies.

Kaori Nakatsugawa
Registered nutritionist
Kaori Nakatsugawa

Involved in developing food recipes for home appliances and food manufacturers, planning cooking events, providing lunch menus to nursery schools, training nutritionists, nutrition seminars for local governments and companies, dispatching instructors to cooking classes, etc.
◎Drawing from child raising experience, suggest simple rice flour dishes that can be cooked with children.

 

Rika Fukushima
Cook　/ Food Producer
Rika Fukushima

staple

Japancese rice flour standards

Japanese rice flour be used for bread, cake or noodles as flour milling technology has advanced. It is classified into three categories: “for confectionery and cooking”, “for bread” and “for noodles” in a user-friendly manner. The following video shows 8 types of recipes for Confectionery/Bread/Noodles. Please enjoy it!