quinta-feira, 22 de junho de 2017

SABORES VEGANOS DO JAPÃO - Conhecer os principais  fatores que distinguem a qualidade e o sabor originais do arroz japonês - Episódio 14 (Parte 6) | 2016-2017 - A TASTE OF JAPAN: as mini-séries originais da BIOVEGAN PORTUGAL ®
      
A TASTE OF JAPAN: THE ORIGINAL MINI-SERIES.

EPISODE 014 - CLASSIC VEGAN SUSHI (Part 6):

THE ABC OF VEGAN SUSHI INGREDIENTS:

ORIGINAL JAPANESE RICE FROM THE GROUND UP 3: "HARVEST TIME, MACHINE TIME"

In the last episode, we have mentioned that the rice and the rice quality that it's eaten in Japan is totally different from the one that we are normally used to eat and to appreciate in the rest of the world. In this one and in the next ones we are going to evaluate these parameters, and to understand why they really exist.

This episode begins with the rice harvesting, that normally is made by the end of the summer, about 150 days after the starting of the first germination process. These final weeks of the rice growing and ripening process are very important, as the plants and the new seeds will reach the full maturity inside the husk and also its natural drying process, that allows that the new rice will have at harvest time the proper drying and highly reduced humidity.

Before the first rains arrive then, and after the final weeks of field drying the new rice is then harvested, taken to be air-dried completely by traditional or machine methods, then it's husked and cleaned, bulk packed, and then it's ready to be stored and distributed.

THE NEW CROPS AND THE FRESH YOUNG RICE:

This new rice is called as fresh rice, young rice, or new crop rice, and it's considerate and classified generically in Japan as the first and the highest quality that rice can have, in terms of rice itself and independently of which rice, type or variety it might be. This standard of freshness is valid for a period of 3 up to 6 months, since the different varieties have different timings to reach its peak of whole full flavor, aroma and taste, as the balance between the bran (that is full of fresh oils, fibers and whole nutrients) and the inner white grain fully develops and stabilizes.
In this episode's video, we can see how the rice harvesting, hulling, husking and bulk packaging is done by a Japanese family, an image that is very common in the thousands of medium and small farmers and producers that cultivate rice in Japan.

Thanks for watching,

The original BIOVEGAN ® Trademarks.

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All video credits to:


 HARUTO FUKAYA

At Youtube: 

https://www.youtube.com/user/HarutoFukaya/videos

quarta-feira, 7 de junho de 2017

SABORES VEGANOS DO JAPÃO - Japonica ou arroz japonês: aprender como a plantação do arroz é feita e quais as proveniências de origem das diversas variedades - Episódio 14 (Parte 5) | 2016-2017 - A TASTE OF JAPAN: as mini-séries originais da BIOVEGAN PORTUGAL ®
         
A TASTE OF JAPAN: THE ORIGINAL MINI-SERIES.

EPISODE 014 - CLASSIC VEGAN SUSHI (Part 5):

THE ABC OF VEGAN SUSHI INGREDIENTS:

"ORIGINAL JAPANESE RICE FROM THE GROUND UP: 2 
- IN THE LAND OF THE VOLCANOES"

When the first phase of germination until seedling is completed, the planting of rice begins with the transplanting of the seedlings from the mats or seedbeds to the flooded rice paddies, and depending on the region, these 2 processes usually take place from end of April or early May until late June.

Why this calendar variation?


Well, although in the normal maps is not possible to apprehend it a first, the real fact is that Japan being geographically an archipelago spread between more than 6000 islands, its real size or extension from North to South is more than 3000 Km long, within the latitudes between 23-24ºN and 46-47ºN of the Northern hemisphere. For our european notion of distances, this size or length is almost the same as an equal distance between Faro in Algarve to Edinburgh in Scotland, also with almost the same range of latitudes, temperatures, seasons and climates.

In the same way, and by knowing how the weather and temperatures do variate in Europe, it's possible to extend a similar geographical parallelism with the 8 regions of Japan, and to know more or less how the seasons variate in temperature and length. So, in terms of rice why then does not Europe produces any rice like Japan? The answer is simple, since rice is a particular type of cultivation, that needs flooded flat fields, almost like lakes with approx. 20-30 cm (1 feet) of water to grow. Not only this makes that rice be a special type of crop, as these types of country's natural flat fields have to exist or if not they have to be man made or man created, like for instance the mountains rice terraces. In that way, the geography of Japan and its flat areas are naturally ready or have been long adapted for rice planting, from almost sea level until altitudes of around 1400m.


Apart from that, it's also necessary to exist a gigantic amount of water able to be stocked just to prepare these fields, in order that they be ready to start the plantations of the different cultivars by the beginning of summer. A cultivar is the basic grouping of cultivated varieties of a certain specie or of a type of plants, and the term results from the association of the words cultivated (specie) and (plant) variety. When combined and applied, in the case of rice it normally represents the best type of rice plants that became "better fit or adapted" to a specific geography, zone, to the flooded water and the soil temperatures and type, to the terrain altitudes, to the sunlight exposure, etc.

It's important to remember that Japan is an Archipelago made of islands with a strong percentage of volcanic origin, having approx. 100 volcanoes and being some of them still very active and expelling regularly lava, gas, ashes, etc. Considering that volcanoes and volcanic activity are in fact the original "mother and father of many lands", this makes that nowadays the existence of this type of activity also acts as a sort of a "natural mega fertilizer", both by rain effect and soil concentrations, that act in association with the mountains and forests natural year-round self-renovation and its resulting (eco-organic) green and auto-composting.


The association of these natural conditions with man's domestication of nature makes that not only one but several different types and varieties of rice be cultivated in the 8 regions of Japan, and the most used and well known of them will be focused on the next episodes. It will a
lso be described why the rice and the rice quality that it's eaten in Japan is totally different from the one that we (as the rest of the world) are normally used to eat and to appreciate.

 In this video, we are going to learn how to plant some rice...

Thanks for watching,

The original BIOVEGAN ® Trademarks.

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All video credits to:

ONLY IN JAPAN

At Youtube:

https://www.youtube.com/user/ONLYinJAPANWAORYU/videos