Pottery Artist Ritsuko Moore shares her Bizen Yaki experimental work. She wraps her pieces with rice straw (top left), and she loads them to the Noborigama kiln (bottom left). Full of curiosity and excitement, their new appearance is revealed after 70 hours (right). As you see, the rice straw wrap remains in the final presentation as a dark brown stain. This is the natural organic color of rice straw!
© EunYoung Sebazco
Another way to use the rice plant is for Japanese traditional New Year decorations. On the house entry door or on the porch to prevent malicious spirits from entering, a special knitted rope is made from rice straws called Shimenawa (しめなわ, 注連縄). Rice Straw: This brings hope for a good harvest season, Tangerine: Continue great descendants, Pine tree twig: Works against evil spirits, Mizuhiki: Traditional Knot, Hope for great connection and Shide: Paper Deco, Symbol of a sanctuary. Great Workshop Conducted by Master Florist Yumi Ichihashi of Baum at Globus Washitsu.
Slightly roasted nuka
Dried kelp (Kombu)
Vegetables (Cucumber, Carrots, Radish, etc)
1 Mix the salt and roasted nuka powder together in a container.
2 Add water, a little at a time, until you have a fairly dry paste.
3 Submerge kombu (kelp) and chilli in the paste (being careful not to break the chilli and release the seeds), and pat down the surface of the paste until smooth.
4 wipe the excess paste from around the edge with clean damp cloth.
5 Cover with a lid. Keep in a cool and dark place in the kitchen (or refrigerator) . Stir the paste at least twice a day, three times in hot weather.
6 After a week, the paste should be ready to use and have a slightly sour smell to it like sourdough starter does. Remove the chilli and kombu.
7 Place the slightly salted vegetable into the nuka paste.
8 After a week, They will be ready to eat.
* You will need to add nuka powder when you see the moisture on paste or when you place new vegetable or lose the pickle from the nuka paste.