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  • We start this episode in Ueno

  • at Inaricho Aizawa rice shop

  • They sell rice from 24 prefectures

  • both in shop and online

  • This is the owner, Toshiyuki Aizawa

  • Welcome! Thank you for coming!

  • His shop is full of bag of rice

  • and he knows a great deal about the subject

  • and I had a lot of question about Japanese rice

  • There is a lot more to talk about with AIZAWA san

  • First, I head to a rice paddy for TAUE

  • at one of top Japan's SAKE makers, "DASSAI"

  • "DASSAI"'s rice comes from HYOGO prefecture,

  • north of KOBE

  • The area is perfect for rice, used in SAKE

  • Joining me were area locals, and school children

  • interested in learning more on the old tradition

  • of rice planting

  • A good pair of boots really helps

  • if you're standing for hours in the paddy

  • and that paddy is more than just water

  • Every step you take.....you sink in about

  • 20cm or something like that

  • So this is where rice grows

  • gross

  • The most popular variety of rice used for SAKE is called

  • and it's pre-grown before being re-planted in the paddy

  • Pinch off several stems of the root

  • and submerge the stem into the mud

  • keeping the top above water

  • It seems easy to do, but....

  • It's really a skill when you have to

  • fill in an entire paddy

  • How do they do it?

  • They are way ahead of me

  • They must have some sort of secret power or

  • a secret style...

  • that I don't know about

  • Their rows are absolutely perfect

  • What are we doing wrong?

  • Not many people plant rice by hand these days

  • It's more of an opportunity to keep the old way

  • and bring the community together

  • That's one of the importance of rice in Japan

  • Rice paddies are teaming with life

  • From frogs and beatles

  • to some of the more dangerous looking creatures

  • A farmer called me to show me one of them

  • A snake

  • Japanese snakes aren't (generally) poisonous but...

  • No snakes were harmed in filming this episode

  • Here is a policeman trying TAUE for the first time

  • They are so fast

  • Planting by hand

  • A skill the old timers still have

  • They move with skill and accuracy

  • Sharing a day together planting rice

  • was a great memory

  • So much so, that when I eat rice

  • I'm reminded of the hard work required

  • to make each bite

  • It's also a reminder of the overall importance

  • of rice to Japan

  • What a day

  • As you can see, I got my hand dirty

  • and that's sort of the point

  • You get to feel the earth

  • you get to touch the rice

  • you put it into the ground and see it grow

  • and that has kind of a spiritual meaning

  • These days you don't have to get your hands dirty

  • We've got machines for that

  • The rice planting machine is awesome

  • It's built to weather the deep mud

  • It gets loaded up,

  • and plants the rice seedling evenly

  • without wasting space

  • What took a full day

  • with group of people planting by hand

  • now takes less than an hour

  • with one machine

  • I wanted to harness this power

  • and give it a try

  • No one is going to turn over an expensive piece of equipment

  • to a beginner like me

  • without some training

  • It's like a car with many levers and controls

  • Slowly bring the steering wheel back

  • Step on the pedal and

  • plant the rice as you advance

  • ready?

  • ok!

  • Let's go!

  • like this?

  • My greatest worry was swerving

  • and not maintaining a straight line

  • This isn't the Indianapolis 500, but...

  • It's still a lot of fun!

  • Using this lever

  • Now the line starts over there

  • Did he say speed up?

  • Let's go!

  • more?

  • more??

  • more????

  • take the pedal off

  • Ahhhhh!

  • Who's in control??

  • Who's in control???

  • This is really cool!

  • I just don't want to crash it

  • One of the coolest thing I've done in Japan

  • Rice planting with a machine

  • I can understand more of the significance of rice

  • It's part of Japan's soul

  • in bowls to eat

  • in the SAKE to drink

  • grown in the sun

  • given to gods for worship

  • and used in ceremony and prayer

  • This is my neighbor, Mr. SEIICHI

  • and he's been eating rice, all of his life

  • He's 94 years old

  • so that's a lot of rice

  • How has it changed since the early 1900s?

  • So, eating a 100% white rice

  • was a real luxury back then

  • Rice is harvested

  • and the product looks like this

  • It still has the husk on it

  • loaded with vitamins and minerals

  • Aizawa san takes 2kg from the bag

  • Then puts it in a machine

  • Most people do this

  • because not only tastes better,

  • but increases the shelf life

  • This is the white rice we often see in Sushi

  • or by itself on the breakfast lunch or dinner table

  • We weigh it again

  • and now, it's only 910 grams

  • Losing more than half of its weight

  • Cooked in a SUIHANKI, or Rice cooker

  • It's ready to be eaten

  • Aizawa-san turns it

  • then serves it in a bowl

  • He recommends chewing it 30 to 40 times

  • before swallowing

  • because the saliva enhances the flavor

  • and improves digestion

  • So, when you come to Japan

  • and get a bowl of rice to eat

  • or drink it as a SAKE

  • don't forget the significance of rice in JAPAN

  • Every grain is important

  • Good to the last bite

We start this episode in Ueno

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日本大米的故事:神奇的糧食★ONLY in JAPAN #35。 (The Story of Japanese Rice: The Amazing Grain 日本酒への道「米」★ ONLY in JAPAN #35)

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    林宜悉 發佈於 2021 年 01 月 14 日
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