With the hope that everyone can freely choose what they want to eat, regardless of whether they have dietary restrictions, “Katasumi” opened in a quiet backstreet of Nishi Ward, Sapporo, about a 7-minute walk from Miyanosawa Subway Station. It aims to be a welcoming place where everyone can take a moment to relax.
Inside, you’ll find gluten-free rice flour bread and treats made with carefully selected ingredients, including allergy-friendly options. This time, I spoke with the owner, Murai-san, about the thoughts and ideas behind the development of these products.
From Wheat Bread to a Gluten-Free Specialty Shop
“Katasumi” originally began selling wheat bread in May 2022 under the name “Shiki no Pan Katasumi.” However, while running the shop, its owner, Murai-san, was diagnosed with gluten intolerance. This led to a change in direction, with the shop shifting its focus to rice flour bread.
In May 2024, Murai-san began developing products centered on gluten-free and allergy-friendly options. Alongside online sales and wholesale, the shop also took part in an educational program for children run by「Coffee Carrot」a coffee shop in Eniwa, where Murai-san worked on creating products using rice flour.
Then, in spring 2026, Murai-san came across the property that would become the shop’s current location. Drawn to the character of the traditional Japanese house, believed to be more than 50 years old, Murai-san decided to open a physical shop.
For the renovation, Murai-san also took on DIY projects, using videos and other resources for guidance. One of the most challenging tasks was painting the exterior walls, which was completed with help from acquaintances.
The table inside the shop was also made together with the children from Coffee Carrot’s educational program. “We tried different things along the way, so I was really happy when we finally finished it,” Murai-san recalls.
Rice Flour Bread and Treats at Katasumi
In contrast to the bustle of the main street, this traditional Japanese house sits quietly along a backstreet. When you open the door, you’ll see a sign asking visitors to “Please come in with your shoes on.” Inside, the compact space has a warm, natural feel thanks to its wooden interior. It almost feels as though you’ve stepped into someone’s home.
On the table in the center of the room, you’ll find bread and treats made with rice flour from Hokkaido.
Rice Flour Bread
On the day of my visit, there were four varieties of bread made with Hokkaido rice flour: “Komeko Pan,” “Kokuseki Daizu Pan” (Black Soybean Bread), “Satsumaimo Pan” (Sweet Potato Bread), and “Autumn Vegetable Focaccia.” None of them are made with psyllium (※). In addition, three varieties, excluding the Black Soybean Bread, are made without any of Japan’s 29 specified allergens (the 9 mandatory and 20 recommended items).
※Psyllium (powdered plantago ovata husk) is an ingredient often used to help shape dough made with rice flour, which does not contain gluten. Murai-san says it is not used in the bread because it is high in dietary fiber and did not agree with the owner’s own constitution.
Rice flour bread tends to become firm over time, so the shop also provides instructions on how to warm it up for the best taste when taking it home. Here are a few of the items I brought back.
“Komeko Pan” (Rice Flour Bread)
When I broke it open soon after buying it, the inside looked wonderfully soft and fluffy. Tearing off a piece and taking a bite, I enjoyed a light, fluffy yet pleasantly chewy texture reminiscent of the dough used in steamed Japanese buns. The more I chewed, the more I could taste the natural sweetness of the rice, and it was delicious even without any toppings.
Its size is similar to a burger bun, so it would also be nice to use it for a sandwich with vegetables or your favorite fillings.
“Satsumaimo Pan” (Sweet Potato Bread)
I had frozen this bread and reheated it in a steamer for about five minutes before eating. Warming it brought back its soft, fluffy, and chewy texture. The naturally sweet, tender sweet potato paired beautifully with the dough, making this another bread that lets the ingredients speak for themselves.
Maishoku
“Maishoku” is an original product developed by Murai-san through much trial and error. It contains no added sugar and uses only one of Japan’s 29 specified allergens: soybeans.
The idea behind its development came from a desire to create a treat that could be enjoyed without sugar. Murai-san also wanted to combine not only rice flour but ingredients such as brown rice, vegetables, and soybeans, creating something that could be enjoyed as a snack while incorporating ingredients more commonly associated with everyday meals.
The name was chosen with the hope that people could enjoy it “at every meal.” Rather than reading it as beishoku, it is pronounced maishoku. Baked in a pound cake tin, its shape is somewhat reminiscent of a loaf of bread.
On the day of my visit, the variety available at the shop was made with burdock root.
The shop recommends warming it before eating, so I steamed mine for about two to three minutes. When I took it out, it was moist and fluffy. Breaking it open revealed an unusual texture somewhere between bread and cake, with a pleasant springiness.
As I took a bite, it seemed to gently melt in my mouth. Its pleasant, subtle sweetness comes from mirin (Japanese sweet rice wine seasoning), which pairs beautifully with the rice.
The shop also shares different ways to warm it on its official Instagram account, including using a microwave or steaming it in a frying pan. “Maishoku” looks like something that could work equally well as a snack or a light meal. It makes me want to try varieties made with other vegetables, too.
Rice Flour Treats
Katasumi also offers a changing selection of baked goods made with Hokkaido-grown Yukihikari rice flour. On the day I visited, I found two varieties: “Komeko no Kakera” and “Wa no Me (Sansho)”. Both are thin, crisp treats, but their flavors are quite different.
“Komeko no Kakera” (Rice Flour Crisps)
“Komeko no Kakera” is a baked treat made with simple ingredients such as rice flour and soy flour. Bread and baked goods made with rice flour tend to become firm over time. This product makes use of that characteristic: by rolling the dough thin, it achieves a delightfully crisp texture.
Its shape is also unique, with irregular pieces that bring to mind the moon or leaves. The name reflects its slightly firm texture, which sets it apart from ordinary cookies.
When I tried it, I found the sweetness very subtle, with a simple, gentle flavor. The thin, lightweight pieces are easy to nibble on, making it tempting to reach for just one more.
“Wa no Me (Sansho)”
“Wa no Me (Sansho)” is a more unusual treat, combining sake lees from Hokkaido with Japanese sansho pepper from Kochi Prefecture. It has a cheese-like flavor, complemented by the refreshing kick of sansho, making it a great savory snack to enjoy with drinks.
Even thinner than “Komeko no Kakera,” these crisps have an extra-crunchy texture. The sansho gives a sharp, peppery kick at first, followed by a tingling sensation that spreads across the tongue.
It’s a bold flavor aimed more at adult palates, but that distinctive sensation could easily become addictive. Sansho lovers may find it especially irresistible. They’re delicious on their own, but I think they could also be interesting served alongside something like ice cream.
Products Co-Developed with “Coffee Carrot Kids”
At Katasumi, Murai-san also takes part in an educational program run by “Coffee Carrot,” a coffee shop in Eniwa. Through this program, Murai-san works with the children, known as “Coffee Carrot Kids,” to develop bread and treats using rice flour.
Katasumi handles the production of the products they develop, which are then sold at the shop and other locations.
At “Shoku no Omoide Ichi,” a food event held in Sapporo in October 2026 featuring products free from eight major allergens, two of their collaborative creations were on sale: “Sweet Potato Chocolate” and “Curry Rice Crackers.” Both were originally ideas suggested by the children.
The development process wasn’t always easy. There were times when trial batches didn’t turn out as expected, and they even considered switching to a different product. Looking back, Murai-san said, “The children never gave up on the original idea and kept working on the same product until they completed it. I could really see how hard they had worked.”
On the day of my visit, the “Curry Rice Crackers” were not available at the shop, but “Sweet Potato Chocolate” was being served as an in-store snack.
「Sweet Potato Chocolate」
These bite-sized treats combine the gentle sweetness of sweet potato with the flavor of chocolate. They also pair nicely with coffee.
「Curry Rice Crackers」
These crispy tofu chips are seasoned with several kinds of spices. Their wonderfully crunchy texture makes them so moreish that it’s hard to stop eating them!
You can also read more about “Shoku no Omoide Ichi” in the article below.
Eat-In Menu
Since October 2026, Katasumi has also offered eat-in service, allowing visitors to enjoy its rice flour bread and treats inside the shop.
On the day of my visit, the menu featured a seasonal autumn vegetable open sandwich with a drink (¥1,350). It was made with rice flour bread topped with roasted vegetables—a lovely way to enjoy the flavors of the season.
The drink selection includes decaffeinated coffee from “Coffee Carrot” in Eniwa, Awa Bancha, a post-fermented tea from Tokushima Prefecture, and homemade drinks made with fruit and herbs. Alongside coffee and tea from producers connected to the shop, visitors can also enjoy homemade beverages featuring seasonal ingredients.
A selection of daily treats is also available. The autumn open sandwich was scheduled to be served until around mid-November, but the menu may change, so be sure to check Katasumi’s official Instagram for the latest updates.
Katasumi – Store Information
At Katasumi, you’ll find rice flour bread, the shop’s original “Maishoku,” and a variety of distinctive treats. Behind these products is Murai-san’s wish to share the joy of food with others.
Why not spend some relaxing time at Katasumi, a place where you can choose what you’d like to eat and take a moment to unwind?
Is there anything you’d like to say to our readers before we finish?
We hope to continue sharing the delicious possibilities of gluten-free food with everyone. We would be delighted if you could spend a relaxing moment at our shop.
※If you have a food allergy or require strict gluten-free precautions, please contact the shop in advance to confirm the ingredients and production environment.
| Name | Katasumi |
| Address | 6-15, Nishimachi-kita 16-chome, Nishi-ku, Sapporo, Hokkaido Open Map |
| Access | ・Approx. 7-minute walk from Miyanosawa Station (Tozai Subway Line) ・Approx. 12-minute walk from Hassamu-Minami Station (Tozai Subway Line) |
| Opening Hours | 11:30～17:00 |
| Opening Days | Saturdays, Sundays, and one weekday Please check the official Instagram account for the latest opening hours and closing days. |
| Parking | Approx. 1 spaces on the premises For details, please visit theOfficial Instagramaccount. |
| Payment Methods | Cash only |
| Seating Capacity | One table for two, plus tatami seating for 3–4 people. |
| Children | Welcome |
Official Social Media | Instagram https://www.instagram.com/katasumi_sapporo/ |
| External Website (Tabelog) | https://tabelog.com/hokkaido/A0101/A010204/1086023/ |
| Notes | Reservations not accepted |
