 The factors affecting good rice production are climate, soil, sunshine, and water. The taste of rice is affected by even the slightest difference in the factors even in seemingly similar places. We have been looking for truly delicious rice, visiting the best sources and building up connections with the farmers of the highest quality rice.
As a result of tasting more than 100 varieties of rice, we found that the rice grown in different paddy fields, even in the fields next to each other, taste amazingly different.
The variation was due to the various methods of farming. In Japan, each region has a standard method for cultivation (kanko-saibai) which is the most popular method in the region. Usually, this method employs the use of agricultural chemicals, since they save a lot of time and energy in farming.
However, there are farmers who have been attempting for years to devise original methods without using agricultural chemicals. These farmers study and develop their own systems of farming, taking care of the treatment of the soil.
It is not easy to continue yearly rice cultivation with full passion. To reduce agricultural chemicals, for example, farmers have to spend a lot of time weeding. Measures to prevent disease also have to be taken. Naturally, not a few farmers in small villages abandon their fields because their efforts don't pay high enough economic rewards.
Delicious rice is the fruit of passionate effort by farmers who are willing to make special efforts. We support such earnest farmers.
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