Shaping a New Form of Deliciousness Through Nutritional Physiology

h＋diet is not just about being "body-friendly" in a vague sense; it is a shop that crafts sweets and bread rooted in sound nutritional physiology and nutrition science. Since the very beginning, I have constantly studied and updated my knowledge, reflecting these insights directly into every product.

The reason I entirely avoid not only wheat but also rice flour—which is widely used in conventional gluten-free baking—is to suppress rapid spikes in blood glucose levels caused by specific carbohydrate molecular structures (such as amylopectin) and to prevent the oversecretion of insulin. In maintaining our health, it is of utmost importance to foster an internal environment where each hormone is secreted in a well-balanced manner, without deficiency or excess; excessive stimulation from carbohydrates can be a cause of disrupting this delicate balance. Backed by this firm physiological evidence, I never use any sweeteners, including sugar. My starting point remains the days of immersing myself in research and repeating trial after trial, regardless of cost, driven solely by the desire to create something that truly resonates with the body’s mechanisms.

Another major commitment of mine is the pursuit of high-standard manufacturing techniques that absolutely prevent syneresis (the bleeding out of moisture) when products are frozen and then thawed.

Generally, when making sweets and bread without chemical additives like thickeners or emulsifiers, and while excluding core structural ingredients like wheat, rice flour, and sugar, the ability of ingredients to retain moisture becomes extremely weak. Consequently, during the freezing and thawing process, ice crystals tend to destroy the cellular structure, making syneresis highly likely to occur. This makes it a technically exceptional challenge.

At h＋diet, without relying on additives, I combine the pure physical and chemical properties of the ingredients themselves. I strive every day to achieve the reproducibility needed to keep the fresh-baked deliciousness and beautiful texture intact the moment it is thawed. Furthermore, I continue my daily research to develop techniques that can maintain this quality at an even higher level.

This level of quality could never have taken shape through my efforts alone. It is all thanks to our repeat customers who have believed in what I make since those unrefined early days and have provided me with candid feedback. It is because of the invaluable words you have given me that my commitment has led to the tangible growth of our products.

Having journeyed through many difficult times, I am filled with deep gratitude to be able to stay true to these standards today. I will continue to work humbly and steadily on my research and production, striving to bring you products that genuinely delight you.