How rice is Grown & Harvested in Japan I Modern Japanese Agriculture Technology

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Rice production is important to the food supply, with rice being a staple part of the Japanese diet. Japan is the ninth-largest producer of rice in the world. The rice seasons in Northern Japan last from May–June to September–October. In central Japan, it is from April–May to August–October. In southern Japan, the rice season is from April -May to August–September. About 85% of the 2.3 million farms in Japan plant rice yearly. Improved varieties of japonica rice are grown in almost all prefectures in the country. The most widely planted variety is Koshihikari.

In wet-rice agriculture, seeds are sown in small seedbeds; the seedlings are then transplanted one by one to prepared paddy fields. While the plants are maturing, they must be kept irrigated, but as the rice ripens the fields are drained.
The rice is then harvested and threshed by hand. Wet rice agriculture is labor-intensive, meaning that many people are required to do the job. Labor is particularly important when the fields are prepared, seedlings transplanted, and again when the rice is harvested.

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