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Ariel Kao's avatar

Wow what a beautifully written and informative piece!! I just got back from Taiwan two days ago, from Jiaoxi, Yilan specifically ◡̈ visiting all my family (who were traditionally farmers and still cultivate crops) so this really hit home. Just captured a lot of those 稻田 you talk about with my Fujifilm here: https://www.instagram.com/p/DHd5iVxTHr4/?img_index=2

I'm so grateful to you and the whole team for shining a spotlight on Taiwanese heritage, it's so important and means so much!

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Julie's avatar

Learned so much from reading this! All my life I thought 水稻 just referred to the structure of the rice paddy. Can’t wait to try some of these rice varieties!

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Jen + Wes @crazythickasians's avatar

I loved reading this Lisa!

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Marion Rollings PhD's avatar

How would you cook these beautiful rices in the Tatung? I am loving mine :)

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Marion Rollings PhD's avatar

I had bought a bag of Taiwan rice last year and was so surprised that it was short grain and as good as or perhaps better than the California grown japonicas. I so much appreciate your sharing about your trip and the education about Taiwan rice. I see more Taiwan rice in my future (just bought a big bag of Japanese rice). Thanks so much for your writing, your videos, show and your store!

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Brandy's avatar

This was a fantastic read. I could also watch the video of the rice being planted for 4 hours straight. Thanks for sharing!

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