稲架掛け(はさがけ) hasagake

　刈り取った稲を、天日と風によって乾燥させるこの方法は、はさがけと呼ばれる伝統的な方法です。刈り取ってすぐの籾(もみ)の水分は20～25％もあり、このままでは水分が多すぎてお米が変質するので15％くらいになるまで乾燥させます。もみは、味も良くなり、砕けにくくなるそうです。

　This method of drying the harvested rice on a rack in the sun and wind is a traditional method called hasagake in Japanese. The water content of the paddy rice immediately after cutting is as high as 20 to 25%, and if it is left as it is, the water content will be too high and the rice will deteriorate, so they dry it until it reaches about 15%. This will also make the rice taste better and less likely to crumble.