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Changing preferences, changing methods
Mr. Takemata kneeling down with measuring and marking tools in his autumn wheat field. 99.10.04/ Temperature: 4C/ Weather: Partly cloudy /Wind Direction: SW
Start: Urimaku Bridge, Shikaoi/Latitude: 43 10 12 N/ Longitude: 142 58 59 E Destination:Karikachi Highland/Latitude: 43 09 53 N/ Longitude: 142 48 22 E
Distance Traveled: 21 kmMaking my way through the north edge of the town of Shintoku, mountain ranges to the north and southwest created a picturesque backdrop to the broad fields surrounding me. A farmer in a white hard hat helmet, high boots, and a bright red uniform sped around on a motorcycle leading cows into a corral. A middle-aged couple worked together stacking harvested beans in piles to dry.
This is one of the busiest times of year for farmers in Hokkaido. Many different types of beans, buckwheat, and potatoes are all being harvested. At the same time farmers are preparing strawberries seedlings, bean seeds, planting wheat and spraying their fields to prevent winter diseases Everywhere I turned farmers were either out in their fields harvesting or preparing their fields for winter.
Kneeled in a field of autumn wheat was Mr. Takemata , one of the farmers who I happened upon today. He appeared hurried in his light blue denim jacket and pants, quickly measuring off 10-meter lengths with tall markers along his field. The markers set up now will help guide the tractors through the snowy field come wintertime.
A small puddle in a harvested field, a water hole for thirsty birds. When I asked Mr. Takemata if he knew any clever farming tricks similar to the dried corn I came across in Ashioro,(see Wisdom report #015), he replied, "I mean no offense to the women you met in Ashioro, but we can't do what she does. I have memories of eating dried corn like that in the winters when I was a kid. When I was young we lived by the lantern and preserved food like the woman you spoke about."
"What makes you so positive that you can't continue this?" I asked. "Nowadays we grow different types of corn. We tried to dry them but the corn kernels are too small. The old Urutoukibi had only eight rows of kernels. Peter cornnd honey-bun corn which we eat today are no good for sun drying. Now we use the freezer to store our corn," he replied.
Mr. Takemata continued, "So, we haven't continued to dry corn but we do still preserve other food in our cellar. Since the cellar is in the ground, things like pumpkin, potatoes and Japanese radishes can be stored without freezing or rotting. No sunlight gets in and air only gets in when people take stored food out. I have never thought about this until now. Our cellar plays a similar role as our refrigerator."
Methods of old are being replaced by those of a new generation. The change in types of corn has been brought about by changes in the preferences of corn eaters. More people today want soft, sweet corn rather than the harder urutoukibi. Tricks of preserving food have also changed with peoples' preferences, not to mention technology. Mr. Takemata has combined his traditional cellar and the modern freezer to suit the tastes of his family.
Mr. Takemata reminded me that as our preferences change, humans continue to think up new innovations. It is the compilation of such preferences and innovations that create our daily lives. The preferences of tomorrow will create our future.
Greg
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