Rice Farm to Table
Rice Cultivation in Shimane
While staying in Japan during the summer vacation, I was intrigued by how children would eagerly ask for second and third servings of rice at meals. When I asked them why, their answers were simple yet profound - "It's sweet," "It's soft," "It's fluffy."
The secret behind this delightful rice lies in Shimane prefecture, known for its pure and clean water sourced from the Chugoku mountains and the temperature variations between day and night in the mountainous regions. As it turns out, Shimane prefecture produces tons of delicious rice, explaining the children's hearty appetite for it.
In this blog post, I dive into the world of rice cultivation in Shimane, with a special focus on the Fujitaka Farm in Kanagi town.
The Art of Rice Cultivation:
The process of rice cultivation begins in late March with the sowing of seeds. While the seeds are nurtured into seedlings, preparations for planting are made, including plowing the fields, adding compost and water, shaping the ridges, and ensuring the soil is ready for the rice seedlings.
From April to early June, the seedlings are transplanted into the fields. After planting, fertilization continues, weeds are managed, and the water conditions are constantly monitored.
Harvesting typically commences from late August to mid-October, followed by machine harvesting, threshing, drying, and milling.
Challenges and Initiatives in Rice Cultivation:
Rice cultivation comes with its share of challenges. Wild animals like boars can damage fields in search of earthworms, and sometimes even feast on the rice. Weed control is crucial to prevent pests and maintain the visual appeal of the fields. Unpredictable weather events like typhoons further add to the complexity, demanding constant care and attention.
Moreover, the aging population of neighboring farmers and the perception that agriculture is not a profitable career choice have put the survival of many fields at risk.
Fujitaka Farm has taken a proactive approach by involving children in the "Rice Field Art" experience. This initiative allows kids to engage in planting and harvesting rice, promoting a direct connection with agriculture. They design patterns in the fields, search for field creatures, and even make Onigiri (rice balls) from the freshly harvested rice.
Storing Rice Tips:
Proper rice storage is essential to maintain its quality. Store rice in a container that can be sealed, in a cool, dark, and low-humidity environment at temperatures below 59°F.
If the rice is organically grown or stored without pest-repelling chemicals, it's important to be cautious of temperatures above 68°F and increased humidity, which can attract insects.
If pests appear, remove the affected rice, rinse the remaining rice with extra water, and disinfect the container. You can also use natural insect repellents like dried red hot pepper or powdered Wasabi to prevent pests in the container.
Sharpening and Cooking Rice Tips:
Sharpening and cooking rice properly is key to achieving the perfect texture and flavor.
Begin by washing the rice with water, mixing it 2-3 times while the grains are most absorbent initially, then discard the water
Gently mix the rice using your fingertips in a back-and-forth motion about 20 times.
Repeat the process 1 & 2 for 2-3 times until the water appear slightly translucent.
Also in the summer, soak the rice for 30 minutes before cooking, while in the winter, a 1-hour soak is recommended.
Use tap water that has been left to stand overnight or soft water (hardness level below 100) or mineral water for cooking for the best results.
About Fujitaka Farm:
Fujitaka Farm, located in Kanagi town, Hamada City, has been at the heart of rice cultivation for over 20 years. They not only manage their own paddy fields but also take on challenging, less accessible fields in the neighborhood. Every year, they produce and sell over 100 tons of rice across an area of approximately 24 hectares. What sets Fujitaka Farm apart is their dedication to reduced pesticide and chemical fertilizer farming. In addition to rice, they also cultivate grapes like Pione and Shine Muscat and produce mochi (rice cakes) during the winter.
Lastly:
As I learned about the intricate process of rice cultivation and the dedication of those who bring this staple to our tables, I was reminded of my childhood when my mother would reprimand me for leaving even a single grain of rice in my bowl. It's a humbling experience to understand the efforts put into growing the rice we often take for granted.
One recipe they inspired me is Gobo no Karaage by using burdock roots with rice flour as they also grow burdock roots in their farm. Check the recipe.
interviewed Mr. Fujiwaka, the president
Fujiwaka Farm - www.fujiwaka.info
