Database: Rice Production

The agricultural season begins in the very first days of the new year (around February 15, corresponding to the Chinese New Year), with a village ritual performed by the local shrine's caretaker. The ritual, called jiokoshi, involves giving the field its first spade strike to "wake up the earth." Following this auspicious moment, the work can begin.

Peasants plow the field, but rice field are flooded part of the year and have loose soil, so this does not require heavy labor. A plow pulled by an ox is sufficient. In the spring, after weeding, comes the transplanting of rice. Rice seedlings are planted in the newly flooded rice fields. In autumn, rice is harvested, and peasant women separate the grains from the stalks by beating the sheaves with flails.

The farmers set aside part of the harvest for their families, and women generally sell the rest in local markets. Rice was a versatile product widely consumed as grains, rice cakes (mochi), or sake. Additionally, it was used as straw to make hats, raincoats, mats, tatami mats, and other items. Finally, rice was also considered to be the best for tax purposes. Rice was stored in the lords' castles or the merchants' warehouses, while peasants stored it in barns near their home. The lords' share served as payment for their samurai who owed a fief rent. Part of the rice harvest was bought by merchants who sold it in major markets across the country. There were many local markets similar to Ōtsu; however, the Osaka market established in the mid-17th century would become the most important market for the rice trade.