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
japanese crash diets, 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? 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
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