TOKYO - With the decline of rice consumption in Japan, the farm ministry is encouraging the use of rice flour to make sweets as a way of expanding how the dietary staple is consumed.
Earlier this month, an event was held at the Ministry of Agriculture, Forestry and Fisheries introducing samples and products made from rice flour by 22 manufacturers from across the country, including those producing Western-style confectionery.
The event showcased various confectioneries, including cookies, baumkuchen and brownies, which contained varying amounts of rice flour -- from 10 to 100 percent.
Edelweiss Co., a confectionery company based in Amagasaki, Hyogo Prefecture, presented a traditional Spanish dessert called polvoron made with rice flour. Polvoron is a type of shortbread with a crumbly texture that traditionally uses roasted wheat flour.
"By using rice flour, we can skip the roasting process and give these sweets a Japanese twist," a spokesperson for the firm said.
Global demand for rice flour is growing because it does not contain gluten, which is believed to cause wheat allergies.
During a talk session at the event with renowned chefs and flour millers, the importance of raising awareness of the health benefits of rice flour was stressed, as well as its differences from wheat flour.
Farm minister Norikazu Suzuki attended the event and announced his goal of doubling the demand for rice flour from the 2025 figure to 130,000 tons by 2030, expressing hope that consumers would choose rice flour products because of their delicious flavor.
According to recent data from the Rice Stable Supply Support Organization, Japan's average monthly rice consumption per capita fell 6.1 percent, reaching a seven-year low of 4,435 grams during the year ending in March 2026.
In June, the House of Representatives passed a bill revising the law on the stable supply and pricing of staple foods to prevent rice overproduction. Suzuki pledged that the government would boost demand for rice flour and other rice products.
