Making of “HARUYA Morning Porridge” Harvesting section ②

Making of “HARUYA Morning Porridge” Harvesting section ②

100 years Japanese traditional architecture, HARUYA offers the opportunity to be familiar with Japanese culture through Japanese staple foods ‘rice’. Delivered from HARUYA own rice field, with salt for Ise Jingu, tasting grace of rich four seasons of Japan, HARUYA Morning Porridge is for you.

The long rice-making process has finally harvesting section. We carefully harvested the rice one by one, grateful to the harvest of this year’s rice grown with the blessings of the sun, water and soil, and the farmers who have taught us so far. The harvested rice will be served in all HARUYA in Kyoto and Nara after dedication to the NINAMESAI Festival on November 23rd.

Currently, HARUYA is planning to escort customers this wonderful rice-making time ext year. A number of traditions dating back to the myth of the Japanese staple “rice”. We hope that guests will continue to enjoy the traditional Japanese culture at the HARUYA.

HARUYA Morning Porridge

Delivered from HARUYA own rice field, with salt for Ise Jingu, tasting grace of rich four seasons of Japan, “HARUYA Morning Porridge” is for you.

The articles about HARUYA Morning Porridge　＞

The articles about “Making of HARUYA Morning Porridge”

Making of HARUYA Morning Porridge・Seedling section　＞

Making of HARUYA Morning Porridge・Planting section　＞

Making of HARUYA Morning Porridge・Weeding section　＞

Making of HARUYA Morning Porridge・Harvesting section①　＞

Making of HARUYA Morning Porridge・Harvesting section②　＞

　
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