Key Facts
• On September 16, students in Kitakyushu threshed rice they cultivated themselves.
• The activity used traditional foot-operated threshing machines from the Edo and Meiji periods.
• Students harvested the ‘Yume Tsukushi’ rice on August 29.
• Approximately 20 kilograms of rice were threshed during the event.
• Students also used a ‘tōmi’ to clean the rice using wind power.
• A second grader described the experience as “painful but fun.”
• A sixth grader noted the difficulty of maintaining rhythm and applying the right force.
• The rice will be made into rice balls and shared with the local community.
• Kazuo Hase, who taught rice farming, hopes this inspires future farmers.
• The event aims to increase children’s awareness of food and agriculture.
Summary
On September 16, elementary school students in Kitakyushu, Japan, participated in a hands-on rice threshing activity using traditional tools. The event, held annually to promote food awareness, involved threshing ‘Yume Tsukushi’ rice harvested by the students in late August. Using foot-operated threshing machines from historical periods, the children faced challenges but gained valuable insights into traditional farming. They also used a ‘tōmi’ to clean the rice, further appreciating the labor-intensive processes of the past. Approximately 20 kilograms of rice were processed and will be shared with the local community as rice balls. Kazuo Hase, who guided the students, expressed hope that some might pursue farming in the future, contributing to Japan’s agricultural sustainability.
