October Harvest

Started to harvest some edamame this week. Edamame means "twig beans" as the pods grow in clusters from short twigs attached to the main stem. Edamame is the name used in English nowadays, but in fact edamame are just immature soy beans. They are boiled lightly in the pods and then eaten mostly as a type of "bar snack", though I read that in the West they are served at expensive Japanese restaurants. I prefer to let the beans grow full term when they become Kuramame, black beans. The crows took most of the beans I planted, so I tried starting some in pots and they succsessfully transplanted, so that's the way I'll do it next year.

Still picking tons of tomatoes, peppers, and eggplants. Eggplants grow so easily and are so prolific that people don't know how to use them all and many just rot in the gardens. The best way I have found to preserve them is with this Sri Lankan Eggplant Pickle recipe. It's a lot of work, but well worth the effort.

Rice Harvest

The rice harvest has been underway for a few weeks now. Mostly it's done on weekends or holidays, as most rice farmers have full time jobs doing something else. Some people use combine harvesters that cut the rice and strip the grain in one operation, and some just cut the rice and let it dry.

Temporary drying racks made from Giant Bamboo are a common sight now.

In a village up in the mountains near Iwami Ginzan, the farmers build an unusual support to hold the drying rice. people come from all over to photograph it.

The rice is taken to the mill building that every settlement has. The motors hum non-stop for weeks as the rice is hulled. Behind the shed the rice husks collect into piles. The husks are used as mulch in our vegetable gardens.

It is often said that Japan's grossly ineffecient rice harvest is funded by the LDP as a way of wooing the rural vote - a rural vote can be worth 3 or 4 city votes-, but I think there is another reason. The money the farmers receive doesnt stay with the farmers, it ends up in the coffers of the zaibatsu. Rice farming is completely mechanized, with every farmer owning many pieces of equipment, often only used once a year. As well as the equipment manufacturers, the chemical companies also make a fortune as Japanese farmers use a LOT of chemicals.

Mountain Whale

Looking into the eye of a whale..... a Mountain Whale,..... which is also known as inoshishi,.... a wild boar. It was called mountain whale as a way to circumvent the proscription against eating meat. A whale is a fish and therefore exempt. Rabbits are classified as birds for the same reason.
Monks and buddhist priests, and devout buddhists, ate no meat, but most Japanese ate any meat they could get,... frog, snake, badger,.... dog was popular in Edo.

Inoshishi are classified as a pest as they destroy many gardens. My own gardens have been raided several times. Last autumn my neighbor set a trap next to one of the tracks that the boar were coming out of the forest on. In 3 months he caught 3 full-size boar.

We no longer have a hunter in our village, so a friend from another village was called and he dispatched the beast with one shot.

The tail is cut off so a small bounty can be gotten from the town council.

I have read that in parts of Japan many boars are killed as pests but the carcasses just burnt.

Round here inoshishi meat is prized, and from each one caught I got a leg and the ribs. Fresh boar meat is tender and very tasty.

I caught these little guys on the road a few years ago. They were just standing, waiting for their mom who was down in the rice paddy. Maybe one of these little cuties, a few years older, was what we ate :)

Millet harvest

Harvesting pearl millet right now.

When I was a kid, millet was what you gave to the budgie! Later I discovered a health-food cookbook from the 1930's that had a recipe for millet souffle that I made often, so I was pleased to try and grow some millet.

It grows easily, and very quickly, reaching a height of 3 metres in a couple of months.

Once its cut and dried, then the hard work of threshing must be done.

For all the pseudo-religious waffle one hears in Japan about rice, its worth noting that for most of Japanese history most Japanese ate little rice. A porridge made of 5 grains, rice, wheat, 2 types of millet, and "beans" was the staple, and of these millet has the longest history in Japan. It was grown by the Jomon a thousand years before the Japanese came to these islands.

We use it added into bread, and it also makes an excellent broom!! This one is still good after a years use.

Shiso

This plant is a volunteer in my garden every summer. Known sometimes as Beefsteak Plant in English, but also by its Japanese name of Shiso, it is a member of the mint family. There are 2 species of shiso, green, and red. Anyone who has had sashimi will know green shiso as its leaves are the bed on which the sashimi lays. It is also used in salads, cooked as tempura etc. Red Shiso, pictured above, is used to give umeboshi and pickled ginger its distinctive purple color. It also makes a fragrant, tasty lemonade.
Boil the leaves for about 5 minutes, strain, add sugar to taste and then let cool. Add citric acid (lemon juice) and store in the fridge.