A volunteer group that promotes rice flour, "Mie Prefecture Rice Flour Spreading Association," will begin selling rice flour from the prefecture "Miekomeko" to businesses on June 6. In anticipation of an increase in demand for gluten-free meals that do not consume flour, the company will sell the products to bakery shops, pastry shops, and restaurants.
President Minako Hirasawa is from the prefecture and is the president of Gem Foodies, a food-related consulting company in Tokyo. In response to his eldest son's allergy to wheat, he worked on spreading rice flour and established the association with volunteers last June.
The raw material Mizuhochikara is a rice flour variety developed at the Kyushu Okinawa Agricultural Research Center. It has more amylose than conventional varieties and finishes plumply. The company commissioned Matsuzaka's agricultural corporation "Tamazen" to produce and stuck to rice grown in the prefecture.
At restaurants in the prefecture, menu development using miekomeko is advancing. The “rice flour cafe Y × 3” in Tsu sells bread and sweets. Matsusaka City's "Cafe Hunky Dolly" will be fried, and Tsu City's "Yorokoba Shokudo Tsuten" will be used for pasta.
According to Mr. Hirasawa, a press conference held at the prefectural office, "celiac disease, which cannot eat wheat, has increased overseas, and gluten-free is in demand for foreign tourists." "I want to make rice flour with local varieties in the future," he said.
300 grams is 300 yen, 2 kilos is 1,000 yen, and 20 kilos is 10,000 yen [excluding tax]. 20kg includes postage. For inquiries and orders, go to the meeting = telephone 050  9086 =. We accept from 9 am to 6 pm on weekdays.