Rice Experts

KAMEDA SEIKA’s Rice Research Center covers many topics including deliciousness, functionality, new materials, and production technology. Our studies of rice began in the late 1950s. We began a collaborative research with the Niigata prefectural government into the characteristics of rice and rice cracker production equipment. We mechanized the production of rice crackers, something that had previously been done manually, so that we could mass produce and reliably supply delicious rice crackers to more people. Now, we are actively engaged in collaboration with industry, academia, and government. We look one step ahead of our customer’s needs, aim to create new value in food, and work on research and development.

Rice Experts

Our first healthcare product in an area outside rice crackers, “Yume Gohan”, is our low-protein cooked rice product for people with chronic kidney disease. During our research into rice lactobacillus beverages, we discovered that these lactic acid-producing bacteria reduced the amount of protein in rice to around half. As a result, “Yume Gohan” was created in 1994. In addition, we launched “Fukkura Okayu” rice porridge, which has a moderate thickness and is soft enough that the grains can be crushed with the tongue, as a product to meet the needs of Japan’s aging society. We also found that the plant-derived lactobacillus K-1 obtained from rice that we originally developed can regulate intestinal action and has a skin moisturizing effect. Japanese sake lees-derived plant lactobacillus K-2 has an anti-allergy property that reduces atopic dermatitis and hay fever. We hope that we can find other applications as well.

We plan to apply the technologies and know-how that we have built up over the years through our studies, and to push ahead in the research and development of new functional rice-based foods related to health. As we take full-scale steps towards our goal of becoming a food business, we will enhance our research into technologies providing a high competitive advantage and will search for new ingredients other than rice as we work on R&D that will lead to future business growth.

  • Yume Gohan
    “Yume Gohan”
  • Fukkura Okayu
    “Fukkura Okayu”
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Our research into rice has continued since the 1950s. KAMEDA SEIKA does all that it can to learn about rice and is working hard to develop healthcare products