Rice is one of the most important staple food in Japan, but many people tend to eat wheat now.
Wheat use depends on gluten content. 90.4% of harvested wheat in Japan is low gluten, and is used for Japanese noodle (Udon) mainly.
But high demand of wheat is one for bread (high gluten content), only 3 % of its demand is harvested in Japan.
If you find high gluten flour made from Japanese wheat, you must buy it!