By JUN UEDA/ Staff Writer
September 24, 2023 at 12:48 JST
Red ears of red rice plants shine under the setting sun in Soja, Okayama Prefecture, on Sept. 19. (Jun Ueda)
Ears of red rice, a type of ancient grain, are dyed vermilion and shine in the setting sun in a rice paddy in front of Bicchu Kokubunji temple in Soja, Okayama Prefecture.
Redrice Co., a producer and processor of red rice, has been cultivating the site near the temple’s five-story pagoda, designated by the central government as an important cultural asset, for the past 10 years in an effort to make the grain a more common fixture of daily dining fare.
The red part is the ear of the plant, and the best time to see the rice field is until the end of September, as the tips of the ears gradually fall off as the rice plants grow.
About 3 tons of red rice are expected to be harvested in November. The grain will be processed into rice flour, udon noodles, rice cakes, and other products. It will also be served in lunches at city-run schools.
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