≪ × new taste ≫ Japanese lasagna! Chewy texture! Evolutionary Lasagna "Okome no Lasagna" ～Japanese style lasagna！ ～ ☆ Evolutionary lasagna! ≪ lasagna × Japanese ≫ rice dough with a chewy texture! ☆ Gluten-free, even those who are allergic to wheat can enjoy it together! ☆ ≪ lasagna × ≫ taste made with Japanese miso and koji, so you can enjoy it with confidence from the elderly to children! ☆ Plenty of vegetables! It has a satisfying yet gentle taste! ☆ Using rice cakes to contribute to the expansion of domestic rice consumption! ・・・・・・・ commitment to "Okome no Lasagna"・・・・・・・ 　1. Glutinous dough made from domestic rice flour　 Rice flour dough has a chewy texture compared to wheat flour dough, and is characterized by the sweetness and umami of rice. In particular, the dough used in the rice lasagna is a gem that has been carefully selected! ◉ Uses custom-made dough from Alpha Electronics Mr./Ms., which manufactures "Umaimen", which won the JAPAN FOOD SELECTION Gold Award. ◉ The only ingredients for noodles are rice and starch. High quality with no additives, safe taste ◉ Completely gluten-free. Noodle making at a factory dedicated to rice flour noodles Moderate firmness and chewiness. We hope you will enjoy the difference from the dough made of wheat flour. 2. The theme is "ingredients that go well with rice cakes"　 We pursue the unique taste of dough made with rice cakes. In addition to the standard meat sauce, we have developed lasagna with a Japanese taste such as miso paste and salt koji. We offer Japan unique ≪ lasagna × ≫ evolutionary lasagna of Japanese . ・・・・・・・ the impetus for the development of "Okome no Lasagna・・・・・・・ The big trigger was the development of our product "Terraced rice BISCOTTI". GLUTEN-FREE BISCOTTI MADE WITH RICE FLOUR. How much will it sell? At the beginning of development, there were many doubts from those around us. However, when we started selling it, we were able to get many people, including people with wheat allergies, to pick it up because of its rarity. That's when I learned about the need for gluten-free and how it can make many people smile. After that, we repeated prototypes of gluten-free products using rice cakes, leading to the development of "rice lasagna". Why lasagna? I'm often asked, but the answer is simple: the developer loved lasagna. Other reasons include: ・ When I made a prototype using rice dough≪ I was able to create a new and delicious lasagna with a new and chewy texture of lasagna × Japanese ≫. ・To become a product that can contribute to the "expansion of consumption of domestically produced rice", which is attracting attention from the perspective of the SDGs and Japan's food self-sufficiency rate. "Okome no Lasagna" uses rice flour instead of wheat flour. We believe that expanding rice consumption will be a very important initiative in Japan in the future. By not using wheat, even those with allergies can enjoy lasagna together. We believe that "barrier-free food" can make many people smile.