[2023 harvest] Naturally grown Isehikari rice by Kazuhiro Matsumoto

Matsumoto-san working on naturally grown rice in Asakura

Kazuhiro Matsumoto has been farming for generations in Asakura city, located in the southeast of Fukuoka prefecture. After conventional farming and organic, pesticide-free farming, he has been practicing natural farming since 2007.

Matsumoto is nationally known as a producer of naturally grown Sasanishiki rice, but in addition to Sasanishiki, he also produces Asahi Ichigo and Ise Hikari.

Isehikari, also known as "God's rice"
Ise Hikari is a type of rice that originated in the Kanda area of ​​Ise Shrine.

At Ise Shrine, the Kanname Festival is held from October 15th to 25th. This is an event in which the first newly harvested rice of the year is offered to the gods in gratitude. The rice offered to the gods at this Kanname Festival is called sacred rice, and for many years "Koshihikari" was offered. However, in 1989 a typhoon struck the Ise region, destroying all of the koshihikari rice in Kanda. Among them were just two stalks that stood upright, thick and sturdy. As they looked different from the koshihikari rice that had been grown up until then, they were examined in detail and found to be a new variety. This would later become "Ise Hikari."

For many years afterwards, Isehikari was considered to be divine rice and was not allowed to leave the temple. Then, at the Kannamesai festival, Isehikari came to be offered to the gods instead of the koshihikari that had been used until then. Isehikari was truly a miracle rice that was brought about by the damage caused by the typhoon. Isn't it truly "rice given by the gods"?

Isehikari has a light taste with a strong sweetness
The taste of Isehikari is between Sasanishiki and Hinohikari, and is characterized by its moderate texture and subtle sweetness. It is delicious even when cooled, and is perfect for children's lunch boxes and onigiri. You can still taste the sweetness of the rice even in its light flavor.

 

Rice balls made with naturally grown Isehikari rice. The original taste of the rice stands out.

This year marks the fourth year of natural cultivation of "Mr. Matsumoto's Isehikari," and we continue to collect seeds directly from the natural growers.

He says, "To share seeds with us is to connect life. I think that is the most important mission. That is why I go directly to the growers when I ask them to share their seeds." Mr. Matsumoto's earnest attitude is to connect seeds through human relationships. I was struck by his straightforward personality.

 

Matsumoto's naturally grown Isehikari rice. The rice is thicker and sturdier than the typical Koshihikari rice. When I went to hear about natural farming from Matsumoto, he cooked the naturally grown rice in a stove. We waited patiently for several minutes. When the lid of the stove was opened, a large cloud of steam rose up in the air under the cold sky.

Matsumoto-san cooks naturally grown rice in the hearth. A delicious smell fills the air. The cooked rice is fresh and glossy, and after one bite, the only thing that comes to mind is "delicious!" With miso soup made with natural rice miso (containing Matsumoto-san's potatoes and carrots and onions grown by a naturally grown producer in another prefecture), naturally grown pickled scallions, and roasted seaweed made with acid-free processing from Izumi, the 8 cups of cooked rice was gone in no time.

Matsumoto's naturally grown rice cooked in a hearth was so delicious that I couldn't help but exclaim, "It's delicious!"

One Mind and One Technique
Matsumoto, who values ​​connections with consumers and personally hosts farming experiences and discussion meetings with consumers, strongly advocates that "natural farming should not become just about technology. Natural farming producers are consumers before they are producers. That's why I think it's important to live in harmony with nature not just in agriculture, but in all aspects of life, including food, clothing, and shelter."

Natural farming is said to be about "developing people, soil, and seeds." Matsumoto says, "Not only is it important to develop the soil and seeds, but the underlying idea - developing people - is the most important thing," and he lives his own life in harmony with nature.

"When consumers look at the fields and crops, they can tell how the producers live and think. Therefore, I would like to always think of myself as a consumer and continue to practice a life in harmony with nature."

Finally, we asked Matsumoto about his dreams for the future. "Eventually, I would like to develop this place into a more natural cultivation environment and open it to children and local people. I also want to make it a place where the next generation can have a variety of experiences interacting with agriculture and nature." Matsumoto's passion as he talked about his dreams gave us the sense that there is a definite possibility that they will come true in the not-too-distant future.