Wheat gluten is made by mixing whole wheat flour from Hokkaido and wheat gluten (domestic) and steaming it in a kettle. It is a wheat gluten that can be eaten safely and securely with 100% domestic ingredients and no additives. Whole wheat flour is made from whole wheat into powder. The difference from wheat flour is the same image as polished rice and brown rice. The flour you are used to seeing is white, but the whole wheat flour is brown because it is ground to the shell. Wheat gluten made with whole wheat flour is lower in calories and healthier than wheat flour. Our company was founded in Meiji 40 and has maintained a tradition of more than 100 years, and each one is handmade using the old-fashioned manufacturing method. Wheat gluten is rich in high-quality vegetable protein, is nutritious, easy to digest, preserves well, and is easy to cook. It is also recommended as baby food these days. This product can be easily used as an ingredient for miso soup or soup without rewatering. Also, if you put crushed wheat gluten in the hamburger instead of breadcrumbs, it will be plump and delicious.