Here in the inaka, rice fields are woven into the scenery like squares on a patchwork quilt. The need for a calendar is obviated by their narrative of the seasons; glassy strips in early spring, neon sprouts in summer and golden ears by the end of autumn. Kyushu is where paddy cultivation is believed to have begun in Japan some 3,000 years ago. Since then, the grain has endured a long and complex history in the country, and although consumption has declined in recent years, it is still considered a cultural and an economic staple.
The Japanese word for cooked rice, gohan, literally translates to ‘honourable food’, emphasizing the esteem in which the crop is held. In Misato town, a special festival is held on the first Sunday in July to honour the fields and pray for a good harvest.