After trying many different brands from the United States, Europe to Japan, we finally found the best gluten-free pasta and noodles! The texture is not gummy or mushy, also won't break apart easily in cooking!
Good Texture. Corn-free.
Produced by a Japanese company with history of more than 30 years, all gluten-free pasta and noodles are made with sprouted brown rice from Ogata, Akita.
Texture is still springy and not powdery! Also without any genetically modified corn!
Sprouted GABA Brown Rice
GABA brown rice means sprouted brown rice. The germination process improves the nutritional content of the rice. Sprouted, unpolished brown rice contains higher levels of gamma-aminobutyric acid (GABA), magnesium, potassium and zinc, as well as the phytonutrients ferulic acid and gamma oryzanol.
GABA can have calming effect on overexcited nerve cells and help the brain to relax. GABA can help to reduce stress, relieve anxiety and improve sleep.
Free of 27 allergens
The Japanese manufacturing plant does not contain 27 ingredients that cause allergic reactions: shrimp, crab, wheat, buckwheat, eggs, milk, peanuts, abalone, squid, cod roe, oranges, cashews, beef, walnuts, sesame, Salmon, mackerel, soybeans, chicken, bananas, pork, matsutake mushrooms, peaches, yams, apples and gelatin.
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Japan Akita Ogata Village
Akita Prefecture has been a famous rice town in Japan since ancient times. In 1988, Ogata Village Akita Komachi Producer Co., Ltd. was officially registered, installed five rice finishing machines, and officially launched mechanized production to produce higher quality carefully selected rice and gluten-free pasta. The gluten-free pasta range has better texture than others and is very popular among users. Watch below to learn more about the pasta production!