Biodiversity / Food / Water

January 16, 2010


Japanese Industries Promote Rice Flour for Increase in Food Self-Sufficiency

Keywords: Food Government 

The Rice Flour Club, a group that aims to promote rice flour (ground rice powder) and expand its use throughout Japan, was established on October 6, 2009. The Club is one of the projects undertaken by Food Action Nippon, a national campaign expected to improve Japan's food self-sufficiency, and intends to publicize the good flavor of rice flour through the sales of food made from rice flour and the introduction of recipes, in cooperation with food manufacturers and distributors.

Japan's food self-sufficiency ratio has significantly declined since the Second World War, and is now only 41 percent in terms of calories. Because Japan largely depends on food imports, rice flour made from domestically grown rice is expected to be a useful method for increasing food self-sufficiency.

Rice flour, regarded as a typical ingredient of Japanese confectionery, now can be widely used for noodles, bread, cake and other wheat flour foods thanks to advanced milling technology. Foods made using rice flour feature a chewy texture and contain a good balance of amino acids, which are indispensable for human body. They are also expected to attract health-conscious consumers due to the rice flour's low oil absorbency.

The Club says that switching from flour made form imported wheat to flour made from domestically grown rice will decrease the food miles of flour food products and lead to more effective use of abandoned rice fields.

Daichi wo Mamoru Kai Opens Noodle Soup Shop Using Domestic Rice (Related JFS article)
Sasayama City Achieves Local Food Self-Sufficiency with Rice Bread in School Lunches (Related JFS article)

Posted: 2010/01/16 06:00:15 AM