Haneji Akaho


Red rice (Haneji Ako) cultivated in Nakandakari, Tamaki District, Nanjo City, is distinguished by its red rice grains with high tannin content.
Nakandakari was rich in natural springs, and rice farming was actively performed. However, after the war, the number of rice farmers declined significantly as many farmers began producing sugarcane in response to the drought, and rice cultivation is now only done in a few places in Okinawa.
The Nakandakari Inasakukai (rice cultivation community) was founded in 2017 with the goal of reviving the species and cultivation, as well as the linked historical culture.
Nakandakari was rich in natural springs, and rice farming was actively performed. However, after the war, the number of rice farmers declined significantly as many farmers began producing sugarcane in response to the drought, and rice cultivation is now only done in a few places in Okinawa.
The Nakandakari Inasakukai (rice cultivation community) was founded in 2017 with the goal of reviving the species and cultivation, as well as the linked historical culture.

Cook with white rice, adding 1 tablespoon Haneji Akaho for every 1 cup. The color would be a beautiful light purple.

According to legend, the Ryukyu Islands' rice cultivation began at Ukinjyu/Hainjyu (water springs) in Nakandakari, which has long been a sacred site. Here, on the first day of the Horse after the Lunar New Year, the "Ueda Ugan" ceremony is conducted in order to pray for a prosperous crop. Incense sticks, rice, and awamori are presented, and local men meticulously plant rice in the paddies, hoping for a bountiful harvest.