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okometo
With rice
Just a little bit more than usual
Gentle on the body
Life
1
Domestic rice is used.
Gluten-free.
2
It is a product that minimizes the use of additives.
Brand Owner
More about the Brand Owner
永塚真也
SHINYA NAGATSUKA
He trained at an authentic Italian restaurant in Kagurazaka and learned the basics of cooking.
After that, he worked as a manager and chef at a dining bar, an izakaya, a bistro, and a ramen shop before moving to Yamaguchi Prefecture.
In 2020, he was asked by a farmer Mr./Ms. to develop a confectionery using local rice flour, and developed "Terraced Rice BISCOTTI".
When I chose a gluten-free product with an awareness of barrier-free food, I received many happy words from people with allergies, and since then, I have been researching gluten-free in my own way.
In 2023, he will launch a gluten-free Italian bar ≪ rice flour lasagna specialty store, Comeraza≫ which is probably the first in Japan and the first in the world.
In 2024, OKOMETO Inc. will be established.
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Read More
Learn more about this brand
Why are we doing?
What are we doing?
Commitment to the product
Who are supporting us?
Why are we doing?
Auto-translated
✔ 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 Mr./Ms.
"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 make it a job as a social business.
That is the idea of okometo.
What are we doing?
Manufacture and sale of gluten-free products using domestic rice
Commitment to the product
・・・・・ Terraced rice rice BISCOTTI ・ ・
Gluten-free
Use of domestic rice
No oil, dairy ingredients, or white sugar
(Only when making summer tangerine peel, white sugar is used)
Aluminum-free baking powder used
Unique crunchy texture
・・・・Okome lasagna・・・・
Gluten-free
Use of domestic rice
Evolutionary Lasagna
Chewy texture
Who are supporting us?
・ Those who live a gluten-free life
・ Those who are concerned about the health of their bodies
・ Those who are working on a life with the SDGs in mind
・ Those who like lasagna
・ Those who are looking for rare products
All products
There are no products available for display
Products
All products
There are no products available for display
okometo
With rice
Just a little bit more than usual
Gentle on the body
Life
1
Domestic rice is used.
Gluten-free.
2
It is a product that minimizes the use of additives.
Brand Owner
More about the Brand Owner
永塚真也
SHINYA NAGATSUKA
He trained at an authentic Italian restaurant in Kagurazaka and learned the basics of cooking.
After that, he worked as a manager and chef at a dining bar, an izakaya, a bistro, and a ramen shop before moving to Yamaguchi Prefecture.
In 2020, he was asked by a farmer Mr./Ms. to develop a confectionery using local rice flour, and developed "Terraced Rice BISCOTTI".
When I chose a gluten-free product with an awareness of barrier-free food, I received many happy words from people with allergies, and since then, I have been researching gluten-free in my own way.
In 2023, he will launch a gluten-free Italian bar ≪ rice flour lasagna specialty store, Comeraza≫ which is probably the first in Japan and the first in the world.
In 2024, OKOMETO Inc. will be established.
Read More
Learn more about this brand
Why are we doing?
What are we doing?
Commitment to the product
Who are supporting us?
Why are we doing?
Auto-translated
✔ 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 Mr./Ms.
"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 make it a job as a social business.
That is the idea of okometo.
What are we doing?
Manufacture and sale of gluten-free products using domestic rice
Commitment to the product
・・・・・ Terraced rice rice BISCOTTI ・ ・
Gluten-free
Use of domestic rice
No oil, dairy ingredients, or white sugar
(Only when making summer tangerine peel, white sugar is used)
Aluminum-free baking powder used
Unique crunchy texture
・・・・Okome lasagna・・・・
Gluten-free
Use of domestic rice
Evolutionary Lasagna
Chewy texture
Who are supporting us?
・ Those who live a gluten-free life
・ Those who are concerned about the health of their bodies
・ Those who are working on a life with the SDGs in mind
・ Those who like lasagna
・ Those who are looking for rare products
All products
There are no products available for display
Products
All products
There are no products available for display
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