The Quest to Save the ‘King' of Japanese Rice From Rising Temperatures

Amid climate change concerns, Japanese scientists are urgently working to protect the nation's favorite rice variety against rising temperatures. At a research center in Niigata, a key area for rice production, they discovered a DNA pattern in some rice resistant to heat. The goal is to incorporate this genetic trait into Koshihikari, a top-selling rice variety in Japan for over four decades.

Koshihikari suffered during last year's record-breaking summer heat, leaving its grains cloudy and brittle, and severely impacting farmers in Niigata. Typically, around 80% of Niigata's Koshihikari receives a top-tier grade, but last year, it fell to below 5%, causing significant economic strain.

Globally, agricultural practices from grape growing in France to cocoa harvesting in Africa face challenges from increasing heat. In Asia, rice farms in Vietnam and Thailand are similarly affected. An analyst emphasized the need for heat-resistant rice varieties due to water scarcity and temperature rise.

Japan's poor Koshihikari harvest led to rice shortages, prompting supermarket panic and appeals for government intervention. This urgency drives scientists at the Niigata Agricultural Research Institute to focus on developing heat-resistant Koshihikari, adapting their research timeline as extreme temperatures arrive sooner than expected.

Farmers, such as those in Uonuma, Niigata, hit by soaring summer temperatures, are exploring options like Shinnosuke, a resilient rice type introduced a decade ago, to mitigate losses. While Shinnosuke survived recent heat waves, it faces issues such as susceptibility to fungus and consumer taste preferences.

Despite the challenges, many farmers are hesitant to switch from Koshihikari, which has long provided dependable income. Older farmers, nearing retirement, see little incentive to change. However, there's hope that Koshihikari can be enhanced to withstand heat.

Researchers are crossbreeding Koshihikari with heat-resistant varieties, aiming to replicate Koshihikari’s qualities while enhancing its resilience. This process, taking over a decade, is being accelerated to meet modern climate demands.

Their goal is a Koshihikari as flavorful as the original. Promising candidates are tested for quality traits like stickiness, moisture, and taste. Once a suitable variety is found, Niigata farmers will receive its seeds for cultivation.

This year, the institute has examined numerous hybrid samples in search of the ideal DNA sequence. Success hinges on a delicate blend of scientific effort and perhaps, a little divine assistance.