Koshihikari Rice

Snow Country has a proud gourmet tradition and central to this is the rice production of the region. As we approach the end of summer we are getting close to rice harvesting season, and everywhere you look, the rice fields are covered in green. A common image used is the the green sea: gusts of wind move the mature rice plants as if waves are passing through them. The four seasons are an important part of life in Japan and it is a beautiful time to visit Snow Country.

The Koshihikari strain of rice is grown in many parts of Japan but the rice grown around Uonuma is highly prized and frequently commands the highest price in Japan. One of the main reasons for this is the  due to the snow. As the snow melts in spring, all that crisp, pure water floods the rice field and helps produce such a tasty end product. The frequent rains of early summer and hot, humid temperatures afterwards provide ideal growing conditions.

Rice has always been an important crop in this area. It stores well over the snowbound winter and is also the base for many of the important products of the area such as sake, rice crackers and the different mochi sweets. The stalks of the rice plant are used to make tatami and in times past were also used to manufacture over garments, headwear and footwear for use in the snowy months. It is easy to see why it is highly revered in these parts.

The rice farmers work hard all summer and autumn but the snow buries their workplace for half the year (something many modern workers should pray for) forcing them to pursue other lines of work. If you find yourself in Snow Country for winter there is a good chance that your minshuku owner, lift operator or ski instructor has had a hand in producing that delicious bowl of steaming koshihikari rice you tuck into a lunch time. The deep, leathery tan is normally a good indicator.