Rice is a very important food for Japanese people. Rice cultivation is done in 2 seasons in a year. April to June and August to October. Time lines might slightly change between northern, central and southern Japan.
Paddy fields can be seen across Japan and size of the fields keep increasing as we travel towards country sides. While getting closer to cities, obviously, available area for cultivation become lesser. Still, we can see small fields being cultivated, in the gaps between buildings and houses.
Japanese people eat rice at least once in a day. Many of the popular dishes in Japan also include rice as an important component. For example, rice is part of Sushi, chahan (fried rice), curry rice etc.
Rice cultivation and harvesting are highly mechanized and automated in Japan. Harvesting is done using machines which cuts the crop and separate the rice on the go. Collected rice is transferred to vehicles which take the load to warehouses for processing.
Processed rice is made available in super markets, usually, in packets of 5 and 10 kgs. Price of rice usually ranges from 300-400 JPY per kilogram.
Rice is usually cooked in electric rice cookers. Rice comes out a little sticky which makes it easy to take with chopsticks.
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