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Report on the Rice Flour Conference 2025

On October 24, 2025, the Rice Flour Conference 2025 was held, organized by the Rice/Rice Flour Consumption Expansion Promotion Project. Approximately 90% of participants expressed satisfaction with the event, highlighting its success in promoting the use of rice flour.

The conference included presentations from notable speakers, such as Chef Hiroshi Tsujiguchi from Monseigneur Clair, culinary expert Hiro Takahashi, and Cotta's Executive Manager Takao Saito. They discussed the future prospects of rice flour and shared insights into new product development. Additionally, participants from various rice flour businesses gathered to share ideas and discuss advancements in the industry.

Overview of the Conference

The event focused on utilizing the newly developed "Rice Flour Communication Icon" by the Rice Co-Op, reflecting on its applications and potential. Experts emphasized the importance of community among businesses dealing with rice flour, aiming to explore future opportunities collaboratively. Continuous gatherings are planned to further promote the usage of rice flour.

Activities by the Rice Co-Op

The opening address was delivered by Eiichiro Saito from the Ministry of Agriculture, Forestry and Fisheries, where he articulated the collective efforts of rice flour companies. He expressed gratitude towards participants for their contributions, stating, "The Rice Co-Op exists because of you, and we will continue to pursue a bright future for rice flour."

Student Presentations from Niigata University

Students from Niigata University's Faculty of Economics also presented their findings on rice flour. They expressed their desire to collaborate with industry leaders, sharing, "Participating in this conference has been an invaluable experience, and we look forward to working together for the future of rice flour."

Discussion Panels

A significant part of the conference was a discussion titled, "Exploring the Potential of Rice Flour Utilization Through Surveys." Chef Tsujiguchi remarked, "Using rice flour seems to enhance the deliciousness of products." Takahashi added, "Innovations in distributing rice flour can significantly boost its consumption." These discussions highlighted the evolution of rice flour from a mere substitute for wheat flour to a cherished ingredient that enhances taste.

Towards the end of the event, attendees sampled sweets prepared with rice flour, experiencing firsthand the unique flavors and textures it can provide.

Group Discussions for Product Development

Following the discussions, workshops were organized where rice flour businesses collaboratively brainstormed and explored new product ideas. Topics included identifying potential hit products, experimenting with rice flour-based creations, and finding collaboration opportunities for product development.

Showcase of Innovative Products

Several companies presented their latest innovations:
1. Sweets Satsuki - Introduced a butter sandwich featuring soy milk cream, addressing common issues like gluten allergies.
2. dreamin - Unveiled a non-oil rice flour bagel catering to health-conscious consumers.
3. Nijito Mame - Showcased a rice flour and soy milk canele, emphasizing unique textures.
4. Mitake Foods - Highlighted an easy-to-make bread mix using rice flour for a delightful soft texture.
5. Kometora - Fascinated participants with a cream puff made from 100% fresh rice flour for an innovative eating experience.

Concluding Remarks

Throughout the day, remarks from chefs highlighted the expanding possibilities of rice flour. Chef Tsujiguchi stated, "We must collaborate to propagate the potential of rice and rice flour, connecting to Japan's rice farming heritage. We aim for a future where rice flour products are staples in restaurants."

About the Rice Co-Op

The Rice Co-Op is a community of experts sharing knowledge, techniques, and innovations in rice flour uses. Their goal is to raise consumer awareness and explore rice flour's applications creatively.

Call for New Members

The Rice Co-Op is excited to invite new members who share their vision of expanding the awareness and consumption of rice flour. Membership is free, and members can engage in various activities like workshops and product development.

About the Rice Consumption Expansion Project

This initiative, under the Ministry of Agriculture’s ‘Rice and Rice Flour Consumption Expansion Project,’ aims to strengthen Japan's food security while promoting rice and rice flour as sustainable crop options for the future.