The OIST research team developed “Churaotome,” a new rice variety expected to help suppress post-meal blood glucose spikes. By leveraging genomic information, the team introduced the beneficial traits of resistant starch rice into a variety adapted to Okinawa’s climate and successfully cultivated and harvested it in Onna Village. As a health-promoting food, Churaotome is also expected to inspire the development of new products featuring locally produced Okinawan ingredients.