A bit of numbers; our self sufficiency of wheat is only 14% while rice is 100%.

Despite this, we have eaten more wheal year by year in forms of noodle, bread, and cakes.

Probably to sort out the gap between the supply and demand, Fukuokan farmers (and the local government) are keen to produce wheat locally. Actually, Fukuoka prefecture is Japan’s second biggest wheat producer after Hokkaido (though Hokkaido produces hugely more than Fukuoka).

The Fukuokan wheat have been used mainly for noodle, there is even a ramen-specialised variety called ‘Ra-mugi’(a compound noun of ramen and mugi, the Japanese equivalent of wheat). And from 2007 wheat that is strong enough for bread making has been produced.

Now we can get locally produced bread flour, though there are not romantic things like water mill that Elizabeth Daviditians would prefer.

Quite roughly speaking, the Fukuokan bread flour is not as strong as its Canadian or American counterpart, but it may (or some kinds of people believe that it) contribute for the local consumption of the locally produced products, and as a result, shortening our food mileage.