Nothing beats the power of nature
”I think the best rice is grown by using natural organic fertilizers on soil, and letting the soil nurture the rice,” says Katsuhiko Kasahara of Kasahara Farm in Uonuma-city, Niigata. This is what he thought when he actually came to face to face with the power of nature. ”If you let the soil rest for two years, you don’t need fertilizers to grow good rice. I was honestly surprised. Replant failure happens not only in crops grown in fields but it happens to rice fields too.” Kasahara Farm owns vast rice fields. Looking off to the distance Nakata says, ”Yes, I see what you mean by power of nature. Clear water flows from the mountains there and the extreme difference in temperature of this area. Furthermore, you are very careful with the soil.” Then Kasahara says, ”Even if I am careful, the rice from that field may taste better than the rice from this field. One can never stop learning,” he chuckled.
From golden grain of rice to cooked rice
We interviewed during the harvesting season. Nakata binds a towel around his head and helps out. He has no choice but help as there will be delicious rice afterward. He who does not work, neither shall he eat. Nakata follows instructions to operate the binder and reap the crop. The stalks are then sun-dried on rice drying rack to lock in the flavor in each grain of rice. Is it alright if some parts of the husks are still green?” Nakata asks while looking at the color of the rice hull. Yes, this is the perfect timing. With just a little bit of green.” The rice is cultivated with care, harvested at perfect timing. Being here, we are reminded that we, the consumers see rice that are already milled without knowing how much effort and care the farmers put into growing rice so delicious.
Rice after labor. Heavenly bliss.
”Cooked rice” at last. Steam rises from the pot. The rice is served into the rice bowl, Nakata immediately takes a bite. ”I like how the flavor spreads out and you can taste the rice in the end. This is exactly how the rice tastes.” The rice is accompanied by ”Kenchin” soup and ”tsukemono” pickles. Sheer bliss. Every one of our staff oohs and aahs over how delicious the rice is but Kasahara scratches his head and says, ”The cooked rice turned out better during the practice run yesterday.”
