So what’s “gluten-free”?

Gluten is a protein that is included in wheat, barley and rye. It is what makes the chewiness of bread and udon noodles.
Originally, it was a treatment for sickness or allergy, but many people now go on diets where they avoid products that contain gluten. It’s booming in the U.S. and is gaining popularity in Japan.
Foods that commonly include gluten are noodles such as udon, ramen and pasta; bread; cakes; and roux for curry and stew.
Substitutes for these products are soba noodles and rice noodles such as Korean bifun and Vietnamese pho or bean noodles. Breads made from rice flour or soy flour are also good replacements.
According to those who have tried a gluten-free diet, its benefits are that you feel well rested when you wake up, your skin is clearer, you feel less constipated, your immunity to illness increases, and you’re more able to control an overactive appetite.

Sprouted brown rice: the reason it is chosen is because it’s high in nutritional value

We use Sprouted brown rice made from Akitakomachi Rice

We don’t use any wheat or salt in our Gluten-free pasta.
Sprouted brown rice has higher nutritional value than regular brown rice as it contains natural enzymes.

Because this pasta is made from Sprouted brown rice,
you can eat it every day and stay healthy!

Gluten-free pasta made with Sprouted brown rice is perfect
for people who care about building a beautiful and healthy body

Serving suggestions

The four types to match the variety of cuisine

Manufacturing plants

There are 27 specific ingredients as well as shellfish that cause allergic reactions. We don’t bring them in to our facility.

※The 27 ingredients are shrimp, crab, wheat, soba (buckwheat), egg, milk, peanut, abalone, squid, cod roe, orange, cashew nut, beef, walnut,
sesame, salmon, mackerel, soybean, chicken, banana, pork, matsutake mushroom, peach, yam, apple and gelatin.

  • Shaping short pasta

  • Shaping long pasta

  • Drying short pasta

Quality control

We check our rice for radiation and residue pesticide, so that we can be sure it is safe to eat.

  • Immunochromatographic

    (Wheat, soba, egg, milk, peanut, shellfish)

  • Bacteria test

  • Radiation test

  • Residue pesticide test




Introductory article

  • 2016/3/18 日本食糧新聞

  • 2016/3/25 商経アドバイス

  • 2016/3/28 商経アドバイス
    米粉加工技術が結集 FOODEX

  • 2016/5/16 商経アドバイス
    地域の米粉取組事例 グルテンフリー

  • 2016/5/16 日経MJ
    玄米パスタなど あきたこまち生産者協会

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