“We are really blessed to live in an area where people are enthusiastic about their food,” says Haruka, who has a ready smile and a shock of dark hair. “We’ve had inquiries about getting the rice hulls to make pillows, mattresses, and fertilizer. There were a couple chefs who wanted rice to make sake.
Jason and Haruka met in 1996 at an English language school in Yokohama, Japan. They moved to the Japanese countryside to run their own school in 2001. Jason says that gardening together there for 7 years made them more aware of the food they ate. “I wanted to step out of the consumer role that is pushed on us and play an active role as a producer,” Haruka says. So they moved to North Carolina to become farmers. They began working on land set aside by Piedmont Biofuels as an organic farm incubator, later buying their own land nearby. A spot of ground at the bottom of a slope on their property stayed too wet for growing vegetables, so Haruka said, “Let’s grow rice.”
Growing rice organically requires a greater degree of farming skill than conventional growing, because there are fewer options for fertilizing and pest management, says Fugen Dou, Ph.D., an assistant professor at Texas A&M AgriLife Research and Extension Center at Beaumont. He notes that the acreage in conventional rice has fallen due to recent water shortages in Texas and price competition from imports. But the land devoted to organic rice nationally is at 50,000 acres and rising. Dou, who has begun a $1 million, 3-year study of organic rice growing, says that “demand for organic rice keeps increasing and production is unable to meet demand, even with imports of organic rice from Asian countries.”
Photos: Kyle Pearce
An internet and catalog search turned up no rice seed options until they found ‘Koshihikari’, a Japanese rice variety sold by Kitazawa Seed Co. Developed in the 1950s, this semidwarf, early-maturing variety of short-grain rice commands top prices in Japan. To corner the market, Japanese growers tried unsuccessfully to keep seed of the variety from being sold outside the country. It is frequently used for sushi and also makes a good risotto.
The theme of The One-Straw Revolution is about working with nature, rather than fighting it. Jason and Haruka embraced Fukuoka’s notion of farming as a spiritual practice. They also gained practical ideas from the book, like coating rice in wet clay so birds wouldn’t eat the seeds when they broadcast them in May. And from Hmong farmers from Laos who had settled in a nearby county, they learned how to harvest rice kernels by hand in September.
With grant money from Rural Farm Advancement International, a group that aids small farmers using money from the tobacco settlement, they bought a Japanese-made rice-hulling machine a bit bigger than an old desktop computer. Jason hopes that soon there will be enough local rice growers that they can share equipment like the rice huller, which removes the inedible outer sheath. He knows of only two other farmers in North Carolina who follow the same approach to growing rice.
Beyond rice, the Oatises also grow Asian varieties of herbs and vegetables, such as Japanese parsley, mizuna, daikon radishes, Thai bottle gourds, Japanese cucumbers, and sweet ‘Shishito’ peppers. Their greenhouse production features in-ground crops such as tomatoes, turmeric, and ginger. They bring a skillet to market so they can share samples with customers. They also have a 30-member community-supported agriculture operation (CSA) in winter and sell to restaurants year-round.
The Oatises believe in taking a philosophical approach to life and to farming—an approach that embodies the ebb and flow of nature. In summer, they have a strict rule of only doing farm work from dawn until they break for lunch. Lunch itself may take a pleasurable couple of hours. In the afternoon, they are free to read or go swimming. Some afternoons they do some nonfarm work; last year Jason built a porch at a leisurely pace. But they feel that spending every daylight hour working on the farm isn’t sustainable for their emotional and physical health. Jason says the afternoons-off policy has “made farming really enjoyable for us.” And their rice sales have made eating locally really enjoyable for their customers.
Originally published in Organic Gardening Magazine, December/January 2014