The Japan Food Product Overseas Promotion Center (JFOODO) showcased Japanese rice flour and its gluten-free Japanese rice flour breads at Natural Products Expo East 2019, the industry’s largest event on the east coast, held in Baltimore Convention Center.
The center has collaborated with their ambassador chefs to develop recipes for breads made from Japanese rice flour, suitable for health-conscious people in the US market. Chef demonstrations showed how to easily use the flour.
Japanese rice flour is made using advanced Japanese craftsmanship, which is distinguished by three outstanding characteristics stemming from its highly uniformly-sized particles:
- Healthy: Rice flour rises easily without additives, even though it is gluten-free, enabling eaters to make healthy breads and treats. (Baking conditions will differ by rice flour used.)
- Flavorful, soft and crispy: Made in Japan, a country with a rich rice-centric culinary culture, this rice flour is used to make bread and pastries that are crisp on the outside yet soft and moist on the inside. Hence, a melt-in-our-mouth texture with a faintly sweet aroma can be enjoyed.
- Easy to use: Rice flour made using techniques unique to Japan results in lump-free, easy to knead, and workable dough. Its moist, velvety feel lasts long after baking.
More than 3,000 attendees have tried the bread and 92% of them showed big interest in the fact that breads are gluten-free and very healthy, yet the taste is good. 100% of attendees who tasted the breads answered it was good in the survey.