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.
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).
NEWEST RECIPES
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.
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Curry & Cheese Crepes with Rice Flour
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Green Tea Savory Crepes with Rice Flour
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Healthy Homemade Baby Food with Rice Flour
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Korean Pancakes with Calamari and Kimchi
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Potato Croquettes with Seafood and Kimchi
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Salmon and Spinach Quiche with Soy Milk
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Fruit Tarts with Rice Flour
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Arrowroot Chocolate Churros with Rice Flour
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.
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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!
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!