6 Comments
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Ariel Kao's avatar

Wow what a beautifully written and informative piece!! I just got back from Taiwan two days ago, from Jiaoxi, Yilan specifically ◡̈ visiting all my family (who were traditionally farmers and still cultivate crops) so this really hit home. Just captured a lot of those 稻田 you talk about with my Fujifilm here: https://www.instagram.com/p/DHd5iVxTHr4/?img_index=2

I'm so grateful to you and the whole team for shining a spotlight on Taiwanese heritage, it's so important and means so much!

Julie's avatar

Learned so much from reading this! All my life I thought 水稻 just referred to the structure of the rice paddy. Can’t wait to try some of these rice varieties!

Marion Rollings PhD's avatar

How would you cook these beautiful rices in the Tatung? I am loving mine :)

Marion Rollings PhD's avatar

I had bought a bag of Taiwan rice last year and was so surprised that it was short grain and as good as or perhaps better than the California grown japonicas. I so much appreciate your sharing about your trip and the education about Taiwan rice. I see more Taiwan rice in my future (just bought a big bag of Japanese rice). Thanks so much for your writing, your videos, show and your store!

Brandy Reed's avatar

This was a fantastic read. I could also watch the video of the rice being planted for 4 hours straight. Thanks for sharing!