What I Hope to Share Through Rice Bread
Even when there are foods you cannot eat, you can still enjoy food.
By making small, thoughtful changes to our everyday food choices, we can create a healthier, more comfortable life.
Through rice bread,
I hope to make eating freer and more enjoyable
-and to share food choices that care for both you and your family.
Why I Share Rice Bread
As a mother of four, I have come to realize how deeply the food we eat shapes our bodies and supports our health and well-being.
While raising a child with food allergies, I received a great deal of support from the people around me.
Even when there are foods someone cannot eat, a little understanding and thoughtfulness can make it possible to share a meal and enjoy time together.
Now, I want to be the one to tell those who struggle to find something they can eat,
“There is another option.” I hope to make that option available to everyone who needs it.
Above all, rice bread is delicious.
Whether or not they have food allergies, I want more people to discover just how delicious bread and bakes made from rice can be.
Making Rice Bread an Everyday Choice
When I visited Australia, I was surprised to find that cafés and restaurants naturally offered gluten-free alternatives, such as gluten-free buns and tortillas.
Instead of having to visit a special gluten-free restaurant, people can dine at the same place as their family and friends, with everyone choosing what suits them best.
I hope this kind of choice will become commonplace in Japan, too.
At KOMERU, I hope to bring rice bread to more places—not only through classes and sales, but also by working with shops, cafés, and restaurants.
I want rice bread to be enjoyed not only by people who cannot eat wheat, but also by those who can—
“Maybe I’ll choose rice bread today."
That is the kind of choice I hope to create.
My goal is for rice bread to become not something special, but one of the everyday choices at the table.
I also hope to share the delicious taste and unique qualities of Japanese rice with people around the world.
Rice bread is not limited to Japanese rice—it can be made with rice grown in different regions around the world.
Bringing the Unique Qualities of Japanese Rice to the World.
And Creating New Ways to Enjoy Rice in Every Region.
Expanding choices for those who eat, while supporting those who grow rice.
That is what I hope to do through KOMERU.
Profile
Keiko Suga ｜ KOMERU
Keiko Suga is the founder of KOMERU, where she teaches classes and sells rice bread and bakes while raising four children.
Certified by Shiori Leto, Inventor of Bread Made from Whole Rice Grains
Certified Instructor in Shaped Rice Bread
Certified Instructor in Rice-Based Sweets
Based in Hiroshima, through in-person and online classes, product sales, and events, she sharesnew food choices made from whole rice grains.。