It’s perfect for people who still want to
enjoy ramen, but are predisposed to obesity, and diabetic symptoms
Rice noodles made with
Hokkaido ingredients
low-
calorie
low-
sugar
abundant
dietary
fiber
If you have any of the following problems…
- I'm overweight and concerned about my appearance.
- I suffer from constipation and digestive issues.
- My blood sugar levels are high and so I need to limit my intake.
Even so, you might think…
we recommend
gluten-free ramen noodles,
which can
improve digestion,
overall health,
and even skin quality!
Superfoods for Beauty and Health「What is gluten-free ramen?」
We developed this product with the hope that people who cannot eat ramen because they are concerned about sugar and calories will be able to enjoy the delicious taste of ramen in Hokkaido's food culture.
It’s for people who aim to be health conscious, yet do not want to compromise on the quality of the flavor of regular ramen. We hope you will enjoy Hokkaido ramen, which is famous for its delicious taste in Japan.
Three key factors
for a healthy diet
POINT 01Hokkaido ingredients are made from raw materials and whole foods
The noodles are made mainly from rice flour produced in Hokkaido. Hokkaido rice is famous for its high quality and is regarded as one of the best quality rice grains in Japan. It’s widely regarded for its rich taste, flavor and nutrients.
Compared to wheat noodles, these products support a healthy diet with approximately 30% less calories and 22% less carbohydrates.
POINT 02 The soft and chewy texture is made possible by using domestically produced rice flour and starch
Not only rice flour produced in Hokkaido, but also Japanese domestic starch is used as an ingredient. The combination of rice flour and starch brings out the sticky texture of rice. The noodles have a soft and chewy texture that is unique to rice flour, making them very easy to eat.
The taste is mild and has few peculiarities, making it easy to combine with a variety of soups.
POINT 03Ramen restaurant in Hokkaido Gluten-free ramen developed by "Gantetsu”
The development of this product was born out of a common customer demand. People have often asked at Gantetsu restaurants and ramen festivals, "Do you have any gluten-free or vegan ramen?"
POINT 01Hokkaido ingredients are made from raw materials and whole foods
The noodles are made mainly from rice flour produced in Hokkaido. Hokkaido rice is famous for its high quality and is regarded as one of the best quality rice grains in Japan. It’s widely regarded for its rich taste, flavor and nutrients.
Compared to wheat noodles, these products support a healthy diet with approximately 30% less calories and 22% less carbohydrates.
POINT 02 The soft and chewy texture is made possible by using domestically produced rice flour and starch
Not only rice flour produced in Hokkaido, but also Japanese domestic starch is used as an ingredient. The combination of rice flour and starch brings out the sticky texture of rice. The noodles have a soft and chewy texture that is unique to rice flour, making them very easy to eat.
The taste is mild and has few peculiarities, making it easy to combine with a variety of soups.
POINT 03Ramen restaurant in Hokkaido Gluten-free ramen developed by "Gantetsu”
The development of this product was born out of a common customer demand. People have often asked at Gantetsu restaurants and ramen festivals, "Do you have any gluten-free or vegan ramen?"
Low-calorie gluten-free ramenHOW TO ENJOY
01
Boil water in a pot,
add noodles, and
cook for 4 minutes.
02
Prepare your
favorite soup.
03
Add the cooked noodles
to the soup and serve.
Joint development with proven companies!Jointly developed with a company
that has experience developing
gluten-free noodles in Japan
agricultural
cooperative
ROCK SPRING
Jointly developed with an assistant developer who has experience in developing rice flour products. The assistant developer, who has experience in rice flour development, strives to make as many agricultural products as possible.We have developed raw buckwheat noodles without using any wheat flour in cooperation with a joint venture.
SAPPORO
BAKUSHIN-DO
Co.
Jointly developed Gantetsu's wheat noodles, and with Sapporo Bakushindo Co. , a company with a proven track record of developing products that reproduce the flavor of buckwheat noodles without using buckwheat flour, so that people with buckwheat allergies can enjoy the flavor of buckwheat noodles.