Rice lovers may be familiar with the name ”Nitamai” since it won the Gold Prize in the “全国米・食味分析鑑定コンクール” in 2005.
There are two sources for its great taste.
The first is the water. The spring water flowing into the rice paddy is from a river so clear that ”wasabi”, a plant which needs very clear water, grows along the river.
Next is manpower. The rice paddies are prepared without the use of any chemical fertilizers. Furthermore, 4 sections do not even use herbicides. We asked how weed is eliminated, and we were tole they do not even incorporate duck farming. All weeds are pulled out by hand. It is overwhelming.
Great Flavor of Rice
To further enhance the flavor, harvested rice is dried under the sun by a method called “hadeboshi”. The temperature difference of this area adds depth to the flavor of rice.
The drying process is also strenuous. A frame made of bamboo and wood about 3 meters high called “hade” must be assembled for the harvested rice to be hung. Truly tasty rice is produced by expending the time, effort, and manpower.
After we were shown the rice paddies at Ecchan Farm, we were served rice balls made from Nitamai rice produced there. The rice ball had no ”nori, just white rice. The taste made us appreciate living in Japan.
