✔ Expansion of consumption of domestically produced rice
✔ Realization of barrier-free food. Even if you are allergic to wheat, you can enjoy a table together
The reason why the word "social contribution" became a big part of my life was the development of okometo's popular product <Terraced rice BISCOTTI>
Strangely enough, at the same time as the development, the world was paying attention to "Japan's departure from rice".
Request from a farmer
"I want you to develop confectionery using local rice flour."
That's exactly the reality.
The amount of rice consumed by Japan will decrease.
Since there is a surplus of ⇒ rice, there is an option to "make it into rice flour" as a way to sell it.
The culture of using ⇒ rice as flour has not yet taken root in Japan, so there is little demand for it
Even if you use ⇒ flour, there will be a surplus of rice
"Just by using rice flour, the farmer will be saved!
As a chef, I can help people in this way by cooking.
Don't just cook, cook in a way that helps someone.
It was a feeling I didn't have when I was working in Tokyo.
* Currently, it is sold by taste.
Messages received from various people through SNS.
"I'm allergic to wheat, so this is the first time I've tried BISCOTTI!"
"There are not many gluten-free products, so I'm happy!"
"I'm looking forward to the next gluten-free product!"
The keyword is gluten-free.
People with severe allergies to wheat have difficulty eating out and must carefully choose commercially available products.
The versatility of wheat and its delicious taste are no longer in the realm of daily necessities.
Whether it's soy sauce, french fries, Chinese seasonings, or noodle soup, wheat is found in many of these products.
What can Okometo do?
I would like to think about [social contribution] through food and work as a social business.
That is the idea of okometo.