From Field to Table; A Story of Japan's Rice Culture - Henderson Edition

In most countries, rice is planted in spring and harvested in autumn. The practice requires the field to be first swamped with water, then the seedlings are laid, after which the plant is left to mature before harvesting. Through this time-intensive process, much dedication from the Japanese farmers and value placed on rice in Japanese society can be noted.

Rice is the staple of Japanese cuisine; it may be used either as a staple food or as an ingredient. Instructions specify rice must be served plain so the flavor and texture come out. The simplicity hides acres of complexity in growing and preparing rice, reflecting what is perhaps an important general philosophy in Japanese cuisine: to emphasize simple preparation so the natural goodness of ingredients comes out.

While this perhaps is most easily recognized in the simple bowl of rice accompanying most meals, this food’s versatility really comes to life in the various dishes in which it is used. It is used as the main ingredient in sushi; it becomes a sweet dessert on its own in mochi and brews into sake, a traditional Japanese rice wine. Of these dishes, each one makes known a different attribute of the rice, from its stickiness in sushi to its fermentability in the sake.

In Japan, rice carries with it a meaning is deeply cultural, rooted in the land by history, religion, and social structure. It was once a medium of exchange and a measure of wealth but today occupies a central place in religious rituals and festivals.

The Shinto religion treats rice as a holy grain; many rituals involve the offering of rice to the kami, and one of the Emperor’s first tasks annually is to plant rice in the Imperial fields as a symbolic action of his spiritual leadership of the nation.

Rice still forms a part of Japanese food today. With increased westernization of Japanese diets, however, rice remains as a core staple of daily consumption among most Japanese people.

Such an appreciation for rice does not stop at the dinner table. Painting and literature use rice fields as a symbol to express the beauty and tranquility of the Japanese countryside. The entire cycle of rice cultivation, from sowing to harvesting, is accompanied by festivals and customs which have deeply attached the Japanese nation with this vital grain.

Japan is entangling itself in such problematic situations as the aging of farmers and depopulation of rural areas, both of which place the future of rice cultivation in jeopardy. On the other hand, underline diffusing initiatives for organic farming and the reinvigoration of rural communities in order to uphold this rich tradition.

Also, Japanese cuisine, mainly sushi, has acquired worldwide popularity and is in large part responsible for the international demand for Japanese rice. This international recognition is not only increasing these exports but also increases further their importance associated with the upkeep of quality and tradition in cultivation carried out by Japanese rice growers.

From field to table, Japan’s rice culture explains its richness in cuisine and culture. A story of tradition, innovation, respect for nature, and the search for perfection, it is. And this is a story which goes on, hammered by the trials and possibilities which the present brings.

With every dish and ingredient having a story, rice in Japan is another of those stories—a small story it goes straight to the heart of Japanese culture, Japanese cuisine. So next time you indulge in rice or have sushi, reflect on the history of this modest grain from field to table.