Providing Overwhelming Technical Superiority and Expertise

The greatest benefit is gaining direct access to the unique, extremely challenging technique of "making noodles from 100% rice flour" possessed by Junji Kaneda, owner of Oganaya Koji Kome no Hana, along with the extensive know-how cultivated through years of trial and error.

Solving the Gluten-Free Challenge
Rice flour contains no gluten, so dough cannot be formed using conventional methods. Mr. Kaneda has perfected rice flour noodles (beimen) without additives. This advanced shaping and drying technology is also applicable to other rice flour product development.

Reduced Development Time and Costs
Mr. Kaneda's expertise allows you to bypass the countless failures and trial-and-error processes typically encountered when developing from scratch. This significantly reduces the time to market and R&D costs.

Proven Business Strategies Based on Success Stories

Junji Kaneda, owner of Komenohana, has a proven track record of successfully launching technically challenging products like "Beimen," a 100% rice flour noodle. The insights gained from this success are invaluable for new business ventures and restaurant openings.

For example, when opening a cafe and considering adding pasta to the menu, simply offering "Beimen" as a spaghetti noodle option allows differentiation as "gluten-free." This approach can be highly appealing to customers with allergies or those focused on health maintenance.

Market Understanding and Needs Assessment
We possess deep insight into Japan's gluten-free market and health-conscious trends, enabling us to provide precise advice on which products will gain acceptance.

Realistic Business Planning
Having navigated the entire process from R&D to manufacturing and sales, we can preemptively identify bottlenecks and risks in new ventures, supporting the development of realistic business plans.