Rice from the field to our table!

Japanese modern lifestyle

Hello, this is Yuko.

Autumn is the season for new rice. Rice can only be harvested once a year, so tasting new rice is a pleasure that can only be done this season.

Today I would like to talk about how rice is made and delivered to our homes.

The process of how rice is made

Do you know how rice is planted and harvested? When and where? Now, I will introduce how the rice is made! It starts right after the harvesting rice for next year’s rice.

October to March, Soil preparation

To make delicious healthy rice, it needs a lot of nutrition. During the winter, rice farmers make nutritious soil by giving “compost”, which is a comprehensive nutritional material, and “soil-making fertilizer”, which contains the ingredients necessary to strengthen the leaves and stems and give vitality to the roots.

When they mix compost and fertilizer early, it will be easier for the rice to absorb nutrients.

March, Rice seedling preparation

In spring, rice farmers make seedlings to be planted in the rice field. The point here is to make strong seedlings that can root immediately after planting rice in the rice filed and are resistant to diseases.

It takes about a month to grow into seedlings that can be planted, so prepare by calculating back from the time of rice planting.

April, Raise seedling and rice field preparation

While raising the rice seedlings, they also raise the rice fields.

Rice field revitalization is the work of sprinkling fertilizer, filling it with water, and digging up the soil with a machine to soften it. Prepare the soil to soften it so that it is easy to plant rice.

May, Rice planting

Rice is planted while carefully deciding the planting depth according to the rice variety and growing condition.

In the past, it is common to plant seedlings one by one by hand, but nowadays most of them are planted by machine.

Jun to July, Management of paddy fields and rice ears

After planting the rice, they adjust the water depth of the paddy field according to the growth of the seedlings.

In order to minimize the damage caused by diseases and insects, they closely observe the condition of the seedlings and weed around the rice fields. In addition, it is called “mid-drying”, and in order to remove the gas in the soil, the paddy field is drained and the entire paddy field is dried.

Careful management of growth is also a time when the fruit will change significantly depending on the weather, such as daylight hours and long rains.

August to September, Harvesting rice!

When the rice grows golden and the ears are packed with fruit and hang down under the weight, it is time to harvest.

Regardless of whether the rice is harvested early or late, the quality of the rice will be poor, so it is important to select the timing for harvesting rice.

The process of how rice is delivered

It takes a year to finally make rice! So now, how does the harvested rice reach us on our dining table from the rice farmers?

August to September, Drying and shipping

The harvested rice contains an average of about 25% water. If you leave it as it is, it will rot, so put it in a dryer to dry it.

When it is dry, remove only the rice husks that cover the rice with a huller to make brown rice. For dried brown rice, select only large ones with uniform grains and pack them in a bag before shipping.

September to October, Inspection

Brown rice shipped from rice farmers to agricultural cooperatives is carefully inspected and rated. The rated brown rice is stored in a cold warehouse controlled at a constant temperature.

October, Rice milling and polishing

The stored brown rice is transported to a rice mill factory and milled. It is packed after removing impurities and undergoing strict checks such as weight many times, and then transported to supermarkets and school lunch centers.

October, Sale

The sorted rice is sold as new rice. In this way, after a long journey, rice will reach us.

This is the old post regarding the new rice and how to cook rice. You can get more information about Rice!! There is a video which shows you step by step how to cook rice in the second one!

Best 3 popular rice brand!

New rice which has crossed the hands of many people, you want to eat delicious rice, right? I searched for popular rice brands in recent years.

No.3: Yumepirika from Hokkaido

Yumepirika is Hokkaido brand rice with luster, stickiness and sweetness. One of the popular things is that the price is not so high.

 

This is for Furusato nozei(tax). You can reserve the new rice ↓

No.2: Akitakomachi from Akita

Akitakomachi is a long-established brand rice that represents Akita prefecture. It’s actually developed from rice “Koshihikari”. That’s why Akitakomachi is sticky and plump like Koshihikari.

In addition, the rice does not harden even when cooled, making it ideal for lunch boxes. Akitakomachi is a little poorly absorbed, so it is recommended to soak it in water for a little longer.

No.1: Uonuma Koshihikari from Niigata

Koshihikari from Uonuma, Niigata is the Rice that represents Japan. It is said to be special among Koshihikari, is not only sticky, but also has a good scent of cooked food and sweetness when put in the mouth.

I’m glad that the deliciousness continues even after it gets cold or over time. The disadvantage is that it is expensive! Prices change depending on the place of sale, so it is recommended to look for a cheap place to buy;)

Extra addition: My favorite, Milky queen from Niigata

At last, I introduce my favorite rice brand, Milky Queen. Milky Queen is a rice born as a mutation of Koshihikari, and the most characteristic is stickiness like glutinous rice.

The sweetness that is characteristic of Koshihikari is also strong, and it is very satisfying to eat. It is also recommended for lunch boxes as it does not harden even when cooled.

Let’s find your favorite rice!

Did you have any rice you would like to eat? October is especially the season when all rice is delicious.
Please try to find your favorite rice;)

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