Courtesy of FWT2013 Group 5 member students.
Koshihikari is the crown jewel of Japanese short-grain rice, noted for its sweet, nutty taste and slight stickiness; it is especially suited to sushi. Its name means “light of hi.” Koshi is an old province of Japan, a stretch of land that lines the coast of the Sea of Japan and covers the birthplace of koshihikari, Niigata prefecture, as well as the place it took root, Fukui prefecture. Hikari, “light,” refers to the grain’s polish and its translucent quality.
In Japan, rice planting usually starts in the spring, cultivation in the summer, and harvest in the fall. Japan is wellknown as country with high amount of rain. Because of that, the rice cultivation in Japan is considered as wet cultivation.
In the spring, farmers start to prepare for the ricefield so that it is ready to be planted. The farmers use tractors and fertilizers to make land ready to be planted. After that, the farmers will water the land and keep the same level of water on the land. It is very important to maintain the depth level of water, because farmers will plant the rice by machines so that the rice seeds can be planted neatly.
As the rice continues to grow, farmers will be busier with water management and pest control. Water management is important because rice needs a lot of water to grow. The water will vanish slowly as the rice grows. Water quality in Japan is usually in good quality, the farmers usually withdraw the water from rivers, irrigations, or reservoirs. In addition to that, pest control is also important to avoid ricefield from weeds and bugs. Farmers in Japan usually use herbicides to control bugs and weeds cutter to control weeds.