Making of “HARUYA Morning Porridge” Harvesting section ②

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. […]

HARUYA Morning Porridge ‘Cha Gayu’

HARUYA Morning Porridge ‘Cha Gayu’

  HARUYA Morning Porridge ‘Cha Gayu’   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. Other articles on […]

Making of “HARUYA Morning Porridge” Harvesting section ①

Making of “HARUYA Morning Porridge” Harvesting section ①

  How to make “HARUYA Morning Porridge” Harvesting section ①   The 100 years traditional architecture, HARUYA cultivate “Morning Porridge” rice in the HARUYA own rice field without pesticides. Next week, the harvesting season is finally underway, and the HARUYA own rice field is brilliantly growing golden ears. Prior to mowing, dig a ditch on […]

Plum Rice Porridge of HARUYA Morning Porridge

Plum Rice Porridge of HARUYA Morning Porridge

4 different tastes of 100 years traditional architecture, ‘HARUYA Umekoji’, has the opportunity to be familiar with Japanese culture through Japanese staple foods “rice”. Plum Rice Porridge is called ‘Ume-gayu’ and written as 梅粥. We hope you enjoy the classic in Japan with the grace of the rich four seasons. HARUYA Umekoji 4 different tastes of […]

Weeding section of How to make “HARUYA Morning Porridge”.

Weeding section of How to make “HARUYA Morning Porridge”.

We met a small tadpole in the HARUYA own pesticide-free rice fields in fresh green leaves of early summer. In order to improve the growth of rice, weeding that takes place 10 days after rooting. About every 10th day, we will weed three or four times until harvest. With our slogan “Link the past, present and the […]

Planting section of How to make “HARUYA Morning Porridge”.

Planting section of How to make “HARUYA Morning Porridge”.

100 Years classic architecture, HARUYA, starts cultivating “HARUYA Morning Porridge” rice, which can be eaten every morning, without pesticides in HARUYA own rice field. Today is the day of rice planting. Succeeding seedlings were planted one by one in rice fields. From now until November of harvest, we will keep watching while repeating the grass […]

Seedling section of How to make “HARUYA Morning Porridge”.

Seedling section of How to make “HARUYA Morning Porridge”.

Japan’s rice-making is more than just taking a large amount of food. In HARUYA, we are starting to make rice from seeds in own rice fields. We can have the morning porridge at [HARUYA Umekoji], 4 different tastes of 100 years architecture in Kyoto. Touch the Earth Treat humans as humans. There have been no […]

HARUYA Morning Porridge

HARUYA Morning Porridge

4 different tastes of 100 years Japanese architecture, [HARUYA Umekouji] has the opportunity to be familiar with Japanese staple foods “rice”. Beans has been said to have the power of amulet. [HARUYA Morning Porridge] depends on the grace of the rich four seasons of Japan. We hope you enjoy the classic in Japan. HARUYA Umekouji […]

Azuki porridge

Azuki porridge

100 years Japanese architecture, Machiya ‘HARUYA Umekouji’ will hold a party for the guest with ‘Azuki porridge’ served for a limited time only from January 24th. “The boughs that bear most hang lowest.” As well as being a staple food of Japanese people, rice is familiar with symbolizing Japanese spirituality, such as Japanese alias “Mizuho […]

Nanakusa porridge

Nanakusa porridge

A hundred years Machiya guest house ‘HARUYA Umekouji’ will hold a party for the guest to have ‘Nanakusagayu’ served for a limited time only from January 7th to 10th in 2019. Origin of Nanakusa porridge It is a custom that seven kinds of typical winter vegetables in early spring are made porridge. Each of the […]