The Japanese have long been using flowers as ingredients for their cuisine. These include the chrysanthemum, rape, safflower, and cherry blossoms. In the Heian era (794-1185), it is said that aristocrats held feasts during which they drank "Kikuka-shu," Japanese sake in which chrysanthemum blossoms had been soaked. This was reported to contribute to a longer life span. These days, flowers are a traditional part of various local cuisines. The Japanese Cuisine section of this issue of Farming magazine focuses on recent trends in flower dining here.

Rape blossoms cover fields with yellow petals in Japan’s southerly Kyushu region in January, and in Japan’s northerly Hokkaido region during the period of May through June. The areas in between also boast of numerous rape blossom fields. Many people travel to see the flowers when they are in blossom. In the past, many rape blossoms could also be seen around paddy fields throughout Japan. Because of that, the sight of rape blossoms in fields stirs a nostalgia harbored in the minds of many Japanese people.

Rape blossoms are grown to produce oil from the seeds, as well as to eat and to decorate. Rape, which is planted in autumn and blossoms in early spring, is often used as a rotation crop with potatoes and wheat. The Japan government has been subsidizing rape farmers, but the subsidies might be ended this year. Should that occur, it would become difficult for farmers to make ends meet in rape blossom farming, and they may end up having to give it up. In that case, Japan would become fully dependant on imported rape.

With the food self-sufficiency ratio still on a declining trend in Japan, the government’s agricultural policies and subsidies have a large influence on farmers’ crop decisions. Another issue demanding greater attention these days is the health impact and safety of the food we consume. Depending on developments related to these matters, the scenery of Japan’s countryside, represented in part by rape blossoms, could be in for some big changes.