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Not breaking down ingredients — but setting them free.
The revolution of Dry Low-Temperature Blasting Technology.
The barrier to both great taste and good health
The gluten-free market is projected to grow to $13 billion by 2032, and Japanese rice flour holds tremendous promise. However, a significant "barrier" has stood in the way of broader adoption.
The binding challenge
Conventional rice flour lacks the elasticity and stickiness of wheat gluten, making it extremely difficult to use on its own for bread or noodles. As a result, the industry has had to rely on thickeners and other additives to achieve the desired texture.
In fact, food professionals on the production floor have expressed strong concerns about the difficulty and quality of conventional rice flour: "When using poor-quality rice flour, the bread becomes crumbly and loses flavor. It is particularly difficult to make good rice-flour bread with coarsely milled or aged rice flour."
Without overcoming these fundamental challenges, a true food revolution is impossible. But we have found our own answer to break down that barrier.
Quality degradation caused by gelatinization (alpha-conversion)
In the mainstream "wet milling" process, hard rice grains are first soaked in water to soften them. During the subsequent milling, the grains collide with the machine walls and with each other, generating frictional heat. This raises the rice temperature to 70–80°C, effectively "cooking" it. This is known as gelatinization (alpha-conversion). Once gelatinized rice cools, it enters a state equivalent to "cold leftover rice" (beta-conversion or retrogradation) — resulting in the loss of nutrition and natural flavor, and causing a mushy texture.
Without overcoming these fundamental challenges, a true food revolution is impossible. But we have found our own answer to break down that barrier.
Maximize Ingredient Potential with Dry Low-Temperature Blasting Technology.
The answer came from an unexpected place: Japan’s traditional food culture and years of trial and error in the pursuit of exceptional buckwheat flour. The result is our proprietary "Dry Low-Temperature Blasting Technology" process (OGURA Milling Method). At its core, this technology mills raw materials in an "ultra-low-temperature environment below −20°C" using "absolutely no water." This completely prevents thermal denaturation, locking in the ingredient’s original nutrition, flavor, and aroma — without losing a single grain’s worth.
Features
Ours: Dry Low-Temperature Blasting Technology
Conventional: Wet Milling
Milling Method
Ingredients are milled through particle-on-particle collisions at ultra-low temperatures (below −20°C), without using water.
Ingredients are soaked to soften, then milled by repeated impact (e.g., hammers and pins).
Impact on Ingredients
No thermal denaturation — nutrition, flavor, and aroma are fully preserved.
Nutrition and flavor are lost through hydration and heat (gelatinization — the "cold leftover rice" effect).
Key Differences
A unique particle shape provides high water retention; ultra-fine milling (down to single-digit microns); highly uniform particle size; can mill nutrient-dense brown rice; and delivers high yield.
Low water retention; particle size in the hundreds of microns; inconsistent particle sizes.
Features
Milling Method
Ours Technology
Ingredients are milled through particle-on-particle collisions at ultra-low temperatures (below −20°C), without using water.
Conventional
Ingredients are soaked to soften, then milled by repeated impact (e.g., hammers and pins).
Features
Impact on Ingredients
Ours Technology
No thermal denaturation — nutrition, flavor, and aroma are fully preserved.
Conventional
Nutrition and flavor are lost through hydration and heat (gelatinization — the "cold leftover rice" effect).
Features
Key Differences
Ours Technology
A unique particle shape provides high water retention; ultra-fine milling (down to single-digit microns); highly uniform particle size; can mill nutrient-dense brown rice; and delivers high yield.
Conventional
Low water retention; particle size in the hundreds of microns; inconsistent particle sizes.
This innovative technology has produced three major breakthroughs that overturn conventional wisdom about rice flour.
1. Outstanding Water Retention: A miracle particle that replaces gluten
Under an electron microscope, our brown rice flour consists of ultra-fine particles measured in single-digit microns, with surfaces covered in countless irregularities created by collision energy — what we call the "burst shape." This complex structure absorbs moisture like a sponge, allowing dough to hold together with water alone.
2. Rich Nutritional Value: Brown rice flour as an "edible supplement"
Because no heat is applied, the nutrients in brown rice — especially heat-sensitive B vitamins — are preserved at remarkable levels. Our brown rice flour retains over 14× more Vitamin B1 and over 6× more Vitamin B6, and also contains GABA and oryzanol.
3. Superior Processing Stability: Quality that impresses the pros
We have fundamentally solved the problems of hardening over time, fading flavor, and difficulty in cooking. Professional chefs say: "This brown rice flour is completely different. I was able to create exactly the product I envisioned."
What do we want to achieve with our technology?
Through our proprietary technology, we aim to inspire a shift in how people think about food, and to support a society where everyone can always achieve Recovery.
1. Providing high-quality food materials and protecting the future.
2. Solving barriers to rice flour adoption: Addressing milling costs and quality challenges; establishing next-generation milling technology.
3. Contributing to health and food self-sufficiency.
4. Contributing to the environment and the SDGs: Reducing food loss and eliminating wastewater treatment issues.