Welcome to "Learn Japanese from the News."

In this program, we'll learn Japanese and about the country through Japanese news stories.

Our headline for today is:

Farmer Uses Ducklings to Grow Rice Without Chemicals.

"Aigamo" are so cute!

Chiara, have you ever seen "aigamo?"

Yes, I've seen them...

and I think they're some kind of duck, but I'm not exactly sure...

exactly what they are.

So the "aigamo" is a cross-breed of "magamo" - a mallard,

and "ahiru" - a domestic duck.

But before we listen to the story in Japanese, let's go over some key terms.

"nooka."

farmer.

"tanbo."

paddy field or rice field.

"ine."

rice plant.

OK, try to follow along.

Uyama Chiaki, a farmer in the town of Iinan in Shimane Prefecture,

grows rice without using chemicals.

When you don't use chemicals, you get more weeds and pests that interfere with rice production.

For this reason, he releases what are called "aigamo" ducks into his rice paddies

and has them eat the weeds and pests.

This year, on May 14,

he released 100 "aigamo" ducklings into his rice paddies.

About 20 people gathered to help him release them into the rice paddies.

The ducklings seemed to be enjoying a pleasant swim on the paddies,

and could occasionally be seen eating weeds and other things.

The rice paddies will be ready for harvesting in September.

Aww, so this farmer has a little squad of "aigamo" ducklings patrolling his fields,

eating pesky bugs and weeds and protecting the rice - which is very cool and very eco-friendly.

Right.

In this context the word "kusuri"
refers to agrochemicals.

Releasing ducks into paddy fields
as an alternative to using chemicals

is called the aigamo method.

Now, let's review the following sentence from the story.

The ducklings seemed to be enjoying a pleasant swim on the paddies,

and could occasionally be seen eating weeds and other things.

Now read along with me.

"tori tachi wa tanbo no naka
o kimochi-yosasoo ni oyoide

tokidoki kusa nado o tabete imashita."

So sensee, what is the key phrase here?

The key is the phrase
"kimochi-yosasoo ni."

This phrase combines
the adjective "kimochi-ii" with "soo."

Of course, we have no idea
how the ducks are actually feeling.

But this is a phrase we use when
we speculate based on visual cues.

When adding "soo" to the adjective "ii,"

we change "ii" to "yosa,"
and it becomes "yosasoo."

So "kimochi-ii" becomes
"kimochi-yosasoo."

Yes, but "ii" is a little bit of a special case.

Generally for adjectives that end in "i," such as "takai" or "oishii,"

you would drop the "i" and add "soo." So it's "takasoo" or "oishisoo."

Exactly.

With words that don't end in "i,"
like "hima,"

you simply add "soo" to the end.

So it's "himasoo."

Sensee, we can also use "soo" with verbs, can't we?

Yes.

We add it to verbs to express
speculation, just like with adjectives.

Take this bag, for example.

It's big, isn't it? What do you think?

I see, so you could say,

"Kono kaban wa takusan nimotsu ga hairisoo desu."
(This bag looks like it could hold a lot of stuff.)

Yes.

With the verb "hairimasu," you drop
the "masu" and add "soo."

So it's "hairisoo."

You're speculating based on visual cues.

But we can use "soo" with verbs
in a different way.

How about this?

Ah!

"Kaban ga ochisoo desu."
(The bag looks like it's about to fall (off).)

So, it hasn't fallen yet.

But just by looking at it, you can see
that it might fall at any moment.

You're making a prediction about
the immediate future.

Here's another scenario.

Let's say your boss asks you
when you will finish a certain task.

"Nanji goro ni owarimasu ka?"
(What time will you finish?)

"Gogo go-ji ni wa owarisoo desu."
(I think I will be done by 5:00p.m.)

Chiara just used the expression
"owarisoo."

She considered the amount of work
and how much time she has.

And she speculated about
when she will finish.

She's predicting the near future.

OK, to sum up, when we use "soo" with a verb to make an educated guess about the future,

we can speculate about what might happen at any moment,

as well as what might happen in the near future.

Tokunaga-sensei, "arigatoo gozaimashita."

"Arigatoo gozaimashita."

Inside Japan.

So here we've prepared two different varieties of rice, freshly cooked.

So Chiara, see if you can tell the difference.

"Itadakimasu."

"Doozo."

OK, how is it?

It's got very large grains, and it's very chewy.

There's a nice sweetness to it.

Very, very good.

Let's try the second one.

It's completely different.

This one's much lighter, pleasanter, and it has a lesser but equally pleasing sweetness from the first one.

I had no idea that rice varieties would taste so different.

Right.

Rice is a staple food for Japanese people, and we can be very particular about it.

Take a look at this.

Japanese farmers have used selective breeding to cultivate rice varieties

that are suited to the climate and topography of each region.

Competition among rice producers has further driven the creation of new varieties with distinct characteristics.

Today, there are over 900 registered varieties.

Nishijima Toyozo recommends choosing rice that matches the type of meal you're cooking.

To go with Japanese cuisine,

you want rice that is not too sticky,
not too sweet, and not too soft.

So Akitakomachi, Nanatsuboshi,
and Tsuyahime come to mind.

With Western-style cuisine,
dishes tend to have a rich flavor.

So you want rice that can
hold its own.

Koshihikari, Yumepirika, and Ichihomare
are the varieties I recommend.

These days people are interested
in tasting and comparing varieties.

If you do that, I'm sure you will find
one that is your favorite!

At home, I personally use a donabe clay pot.

I think it makes the rice fluffier, and the taste fuller.

Now that is impressive dedication!

Now, of course, in an average household in Japan,

most people use an electric rice cooker,

which is designed to give perfectly cooked, fluffy rice every time.

Right. But actually, as long as you have a pot and stove,

you can enjoy freshly cooked Japanese rice.

Check this out.

Today we're cooking 300 grams of rice, enough to serve three people.

First, rinse the rice, drain it, then swirl the rice gently with your fingers.

Next, let it soak in water for at least 30 minutes.

Then set it over medium heat for 10 to 15 minutes.

Once all the water has evaporated, turn to low.

When you hear it crackling,

turn the heat off and let the rice steam for 10 minutes.

And there you have it!

Oh, I love that.

And this is a great way to make a perfect bowl of rice without having to use an electric cooker.

Because not everybody has one of those.

So at home you should give it a try!

OK, and that's all for today.

We'll see you next time.

See you soon.