This is "quinoa" produced in Tokachi, Hokkaido. Quinoa has been called the "golden grain of the Andes," the "mother of grains," and the "main food of the 21st century" for its high nutritional balance since ancient times. It is classified as a low-GI food that does not raise blood glucose levels, and its lack of the bitter component saponin is liked well. Quinoa does not contain gluten, which is found in wheat and other crops, making it a gluten-free food. Even those with gluten sensitivity can eat it without worry. Until now, most of quinoa has been imported, but we have succeeded in producing safe, domestically produced products. We have obtained the exclusive rights to use a Dutch variety in Japan, enabling us to produce a large harvest and ensure a stable supply. Another advantage of quinoa is that it is more nutritious than ordinary quinoa. Since no pesticides are used, about 0.1% of wild "Japanese millet" is included in the product. The "Japanese millet" itself can be eaten as a minor grain, so there is no need to remove it. It is not harmful to your health.