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Latest newsletter: "Rice"

November 01, 2018

Here is a Haiku written by Ryuta Iida who was a Haiku poet living in
20th century.
"Shinmaitoyu Yorokobino Kasukanari"
Interpretation: After reaping, I can gratefully enjoy my rice this year
again. The subtle scent of freshly cooked rice hangs in the air and
it is incredibly joyful to smell it. It is truly worth working hard."

Sticky short grain rice is commonly consumed in Japan. Different to the
long grain rice, it has a unique elasticity and stickiness. It is
usually cooked in a rice cooker, not boiled but steamed with the proper
quantity of water and it makes the perfect softness. When you fill newly
polished rice in a rice bowl, the individual grains stand up and shine.
You can fully enjoy the texture of stickiness and the sweetness which
grows with every chew. The shipment time for rice is between September
and October. Eating new rice is a supreme luxury for Japanese people
which can be gained only during this season.

Read the full article:
Gratitude for autumn harvest: Rice

Translation by: Hitomi Kochi, reviewed by Chan Yee Ting

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