The green paddy fields in Tomida have turned yellow in September.
From September to late October, the small harvest machines, adapted to the size of Japanese fields, are then running through, harvesting the delicious rice, that will become “donburi”, “goheimochi”, “sake”, “kankaramochi”, “onigiri” and many other dishes. Some elders are still harvesting by hands their small field, some others are taking care of the rice straw that is used to make traditional “zori” (shoes) and “mino” (to protect the back during agricultural work). With the ageing population in rural area and the reluctance of selling land , such agricultural activities are unfortunately threatened.
It is also the time for “Imohori” or harvesting “satsuma imo” or sweet potatoes – that let some black marks on the hand – and “sato imo” or taro – that have really big leaves. Local “nashi” and Fuji apples are also ready to be savored !
Soon, the mountains behind this bucolic scenery will turn red, meaning the last moments of Autumn that is called “kôyô”.