What is ”Certified Appraiser in Paddy Field Environment”?
Unfortunately, it was pouring on the day of the interview. We originally planned to go to the rice field to observe the last reaping, but instead ended up inside. We interviewed ”Hiroshi Watanabe” who also has the title, Certified Appraiser in Paddy Field Environment . This is a qualification designated by the Shokumi Kanteishi Kyokai (The Rice-based Diet Taste Surveyor Society). A Certified Appraiser in Paddy Field Environment discloses and explains, in simple terms to the general public, how safe a rice paddy field is, through observing the living organisms there.
”Water” is most important for Rice
Shokumi Kanteishi Kyokai (The Rice-based Diet Taste Surveyor Society) website explains in the description for ”Certified Appraiser in Paddy Field Environment”, that ”The basic factor is the ”water.”” It explains that water is the key to good rice, and therefore they evaluate the water used for the rice fields.
To back this up, Watanabe also mentions that ”Good quality water is essential for good rice”, an advantage for Akita rice. ”Here, we are surrounded by the Kurikoma mountains, and this is a region of heavy snow. Yuzawa-City is situated upstream of Omono river, and blessed with clean water and a climate that has a tremendous temperature gap, making it perfect for growing rice. Yuzawa-city is home to many high quality rice producers, awarded in rice contests throughout Akita. Plus of course, the quality of the earth. He speaks of the importance of increasing the amount of microorganisms by using organic fertilizers with minerals and microelements, which become nutrients for the plants.
The best tasting ”rice” in Akita
We also learned that water is an important element when cooking rice.
”It’s important to rinse and wash the rice in cold water. Soft mineral water is also recommended. The rice’s first encounter with water is the most important. Rinse it fast and throw the water away. Unless this is done quickly, the rice will absorb the dirt and odor. When washing, use fingers.” Moreover, rice that is reaped during the hot, steamy summers is very fragile, as the surface layers are thin. Be cautious not to over-polish the rice grains. Watanabe is also a ”Rice Cooking Appraiser” and is a ”rice” professional. Currently, he is busy with research in creating the perfect rice for sushi, with the Tokyo Olympics as his goal. And above all, he is a rice farmer. With Akitakomachi as his main brand, he also makes Yumeobako and Hitomebore. His present main concern is global warming. The gap between hot and cold temperatures is essential for growing good rice, and global warming presents a threat. Yet, he is devoted to rice making. After our interview, we received a letter from Watanabe. We found out that his rice had been awarded the top prize in ”The Best Rice Representing Prefectures of Japan” in a contest held by the Shokumi Kanteishi Kyokai (The Rice-based Diet Taste Surveyor Society). In other words, his rice was chosen as the best rice in all of Akita.
Lush rice fields created by the waters of Akita. Delicious rice unaffected by global warming、and rice cooked to perfection. What a moment of bliss!
