Participating in the Harvest at Oonaka-o Rice Terraces

In October, when the beautiful terraced rice fields of Nagasaki glow with a golden hue, we at ONE DEJIMA took part in the culmination of the rice-growing season: the harvest. This event, held over two days on October 5th and 12th at the Oonaka-o Rice Terraces, was part of our ongoing community contribution activities.

Rice terraces, which evoke the classic scenery of rural Japan, are unfortunately becoming more difficult to maintain each year due to challenges such as an aging population, a declining birthrate, and issues with productivity. In response to this reality, ONE DEJIMA has partnered with the Oonaka-o Rice Terrace Preservation Association to protect these vital local assets. Our employees, along with their families and friends, have come together to deepen our community ties through farming, creating a space to learn from nature.

Reaping with Gratitude Under the Autumn Sky (October 5th)

The first day of our event, October 5th, was dedicated to the main event of the terrace owner program: the rice harvest. We were blessed with clear and pleasant autumn weather from the morning, drawing a large number of participants.

The daytime temperature soared well above 30°C , unusually warm for October, and the bright sunlight made it feel even hotter. Despite the intense heat, every participant, sickle in hand, diligently worked to cut down the golden, fully-ripened stalks of rice.

The harvested rice was promptly bundled with straw and hung on “Hasa”—bamboo racks constructed for sun-drying.

Alongside the work, it was heartwarming to see children chasing frogs and dragonflies, enjoying a delightful interaction with nature. Their joyful cheers echoed across the terraces, a precious experience that is hard to come by in the city.

Harvesting the vast terraces by hand is a monumental task. To speed things up, we eventually brought in the modern convenience of a reaping machine, which rapidly cleared an area that would have taken us more than 30 minutes to finish.

Once all the rice was cut, it was left to dry on the Hasa for about a week. This is a traditional method to reduce the moisture content of the unhulled rice from around 25% at harvest to about 15%. This process prevents mold and preserves the quality of the rice.

After a rewarding day of work, we all gathered for lunch, sharing stories and laughter. A meal under the open blue sky is truly special, and we ended the day with smiles of fulfillment.

On this day, our terraces yielded approximately 120 kg of “Nikomaru,” a rice variety that grows well even in warmer climates, based on the weight of the unhulled brown rice.

From Every Grain to the Dining Table: Threshing and Milling (October 12th)

A week after the harvest, on October 12th, we gathered for the final steps: threshing and milling the sun-dried rice bundles. After a week of drying, the rice stalks had turned a brownish color.

First, we took the bundles down from the Hasa and fed them into a thresher. While the machine efficiently separated the grains from the stalks, we all called out to one another to proceed with caution and ensure no hands were caught in the machinery.

Next, the collected grains were moved to a hulling machine. With a loud roar, its rubber rollers spun, expertly separating the hard husks from the brown rice. Finally, the brown rice was put through a milling machine, and at last, the beautiful white rice that we are all familiar with emerged.

After all the work was done, the members of the Preservation Association treated us to warm tonjiru (pork and vegetable miso soup) and freshly made onigiri (rice balls) using the new rice. Our hungry stomachs were filled with the warm hospitality of the local community and the bounty of nature, making for a truly enjoyable time.

The harvested rice was also distributed to the terrace owners, and we at ONE DEJIMA were finally able to receive the fruits of our labor—rice that we had carefully nurtured with the invaluable help of the Preservation Association.

活動を終えて

この一連の農作業を通じて、社員同士のコミュニケーションが活性化されたことはもちろん、最近入社したメンバーが他の同僚と打ち解ける素晴らしい機会となりました。中には家族ぐるみで参加する社員もおり、企業活動の枠を超えた有意義な時間となりました。

最後になりますが、手厚いサポートと温かいおもてなしで私たちを迎えてくださった大中尾棚田保全組合の皆様に、心より感謝申し上げます。

ONE DEJIMAは、今後とも地域に根差した交流活動を積極的に行い、社会との繋がりを大切にしてまいります。