In Japan, local rice is considered to be of particularly high quality, because a lot of work goes into the cultivation and harvesting of rice. In traditional rice cultivation, harvesting is mainly done by hand with sickles. On larger cultivated areas, combine harvesters can be used – Japan is a leader in the use of these specially made combines for rice harvesting –, but this is not possible on smaller rice fields and on the slopes. The panicles are then dried in the sun or in drying facilities and then threshed. After threshing the “brown rice” is dried and cleaned. Then the skin of the brown rice is removed from the rice grain and “white rice” is produced.
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