Select by conditions

Flour of Iejima (Ie Island)

The scentful wheat made in the south island where the coal coral soil is.It is said that the soil of Iejima in Okinawa is the best for the growth of wheat, because it is neutral and have good drainage made from coal coral that is not solidified even dried after rain.
From long time ago, they have planted indigenous wheat which is used mostly as Tempura flour in private for avoiding linked failure of Iejima's dominant crops like sugarcanes and tobaccos.
Currently the wheat is reviewed as for industry, not only as for private and produced and sold in varieties for breads, not only an indigenous species.
HP http://gurutabi.gnavi.co.jp/sp/gourmet/cat4/iejimanokomugiko_okinawa/okinawa/all/