Rice production in Japan is one of the most important in the country, rice is a vital part of the Japanese diet, even in breakfast. Until recently Japan produced more than 4.63 million hectares, but this is decreasing because most farmers are over 65 years old.
But rice is still very cultivated in Japan. Rice paddies occupy much of the interior, alluvial plains, slopes, wetland, coastal bays and even cities. Japan is among the 10 largest producers in the world, producing up to 10 million tons per year.
How is rice grown in Japan?
Rice has been grown in Japan for over 3,000 years. In the Edo period production was a measure of wealth for a lord. Currently there are 1.8 million families who grow rice in Japan. Hokkaido is the region that produces the most in the country.
To be successfully cultivated, cereal needs plenty of water to keep room temperature within proper intervals, so in Japan it is grown in terraces or small fields full of water that keeps constantly moving. The grain is harvested when it is golden and dry and when the water has been completely drained by the plant and soil.
The purpose of the article is to talk just a little bit about planting or cereal. The grain is a very broad subject, with it it is possible to make flour, mochi, onigiri, sushi, drinks like sake and several other things. Most recipes on the Japanese menu require this famous grain.
Rice fields in Japan
Hanis from southern Japan avoid making noise when they are in the fields, as they believe that the spirits of rice paddies are easily frightened and, as they flee, can cause the infertility of the land. Since ancient Japan, throwing rice at newlyweds is an act that represents plenty vows to the new couple; this custom then passed to the West, being today very common in Portugal. (source: wikipedia)
The fields are beautiful, and give a certain charm the city and the countryside. The Video of our friend Santana shows some of the rice production and the beautiful fields, from the beginning to the harvest: