another way to use…

© 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.


Pink Glow

© EunYoung Sebazco

cherry blossom rice

Once a while cooking rice with cherry blossom pickle (Sakura-Tsuke) stimulates my appetite. This tasteful Sakura-Tsuke is usually the first in my pickling season. The floral scent and mild saltiness bring me back to spring season all year round with a pink glow. It’s perfect to recall the Sakura season from time to time. Bless for what beautiful mother nature creates.

Nothing goes to waste

© EunYoung Sebazco


I have explored about the rice plant more and more. Who knew dry rice straw has been using as Japan’s oldest pottery making technique which is called “Bizen ware“. Rice straw wrapped around pieces creates red and brown scorch marks while in woodfire. Ceramic Artist Ristuko Moore is trying Bizen Yaki with Rice Straw from NY! I can not wait for her Bizen Yaki.

55% refined rice

© EunYoung Sebazco


These brilliant educational tools were provided from Melotti Farm in Italy. Davide Mantovani is the one of educators from Melotti Farm and created these tools. He has given wonderful classes for school groups using these tools. The two clear containers demonstrate each milling process. The photo on the right is 100% paddy rice and will separate to hull, green, bran, broken rice and rice. Each of the contents will be used differently, letting nothing to go to waste!  It is amazing to see the amount of work that goes into the 55% white rice, which mainly consumed by humans. The others are consumed by animals and used in other byproducts, Wow, I deeply appreciate rice farmers for their hard working.

Rice season starts!

© EunYoung Sebazco

rice seeds

Rice season starts! (Early May)

I have been involved with the rice project at Randall’s Island Urban Farm since 2011. My small curiosity had got me into starting to grow Rice plants, which are still the first known rice paddies in New York City. With my grandmother’s tutorage and my horticulture bible, we had a successful rice season and harvest. We have had some challenges and small issues, but we have improved and are excited to have the 4th Season. This year, we are growing Italian rice; “Carnaroli” and “Vialone,” which are from Melotti’s Farm. I look forward to seeing different varieties of rice growing in our rice paddies at the Urban Farm.

KOME, The Art of Rice


Exhibition “KOME- The Art of Rice” in 21_21 DESIGN SIGHT.  Directed by Shinichi Takemura cultural anthropologist and Taku Satoh graphic designer.

“Amid the turning point of the lifestyle and values ​​and global environment rapidly changing, positioning of rice as a staple food also fluctuates, in this exhibition, and look back with fresh eyes the Invision of rice that forms the foundation of our culture will continue. And, as a major issue to be undertake in society as a whole, we will think of everyone with visitors its vision.”