Japanese live on rice. I eat rice at least once a day. I eat delicious rice everyday which is grown by my family. Rice culture is one of the oldest cultures in Japan. It goes back to the Yayoi Period.
My grandfather is a farmer. He has about 60 are fields. There are a lot of processes to make rice. I would like to talk about how to make rice through my experiences dividing into some progress.
I begin Japanese rice with “sprouting”. Putting out rice sprouts is not achieved by merely sow on the soil. Rice farmers use unhulled rice which is called “Momi-gome (もみごめin Hiragana, 籾米 in Kanji” or “Momi” in Japanese as seeds. They are soaked in salt water first to place on water not to float all Moni-gome. After measuring the specific gravity of salt water, some Moni-gome float on the surface of water and others sink into the bottom. Only submerged Moni-gome is used as seeds (light Momi-gome doesn’t sprout). Then they are washed with water and soaked in water again. As the last stage of sprouting Momi-gome, they are disinfected with special liquid which has sterilizing power, and soaked in it about 2 days. The temperature of the water must be 32 degrees, and it stimulate Momi-gome to sprout. My grandfather use bathtub to keep the temperature, which is nice for Momi-gome and bad for him because he cannot use bathroom for 2 days. This work is acted in the middle of April, waiting for warm weather in spring.