”Eating Corn"
My corn in the garden is doing okay although the weather is unstable. I noticed that only two of my corn plants look ready with brown corn silk. I decided to eat them with my husband. The rest of the corn is still not ready. The corn was very delicious but not very big. One is a pretty good size and the other one is small. As you can see they look pretty healthy-looking.
I love corn very much. I mean I love to grow it, watch it, eat it, drink it, take a photo of it, also draw it. They are beautiful vegetables. By the way, usually, people called corn in Japanese "Toumorokoshi". However, people called them "Toukibi" in my hometown Hokkaido, Japan. I heard that some other areas in Japan also called them "Toukibi." There are some stories where someone says, corn is originally from China (Tang) in the 16th century. That's why people literally call them "Tang(Tou) Proso Millet (Kibi)"="Toukibi." People thought Tang's corn looked like proso millet. Hmm... interesting! Additionally, Ainu, Japanese Indegenous people call it "Kimi" in the Ainu language. Wow... this is also interesting as well.
When I picked corn by myself when I was at elementary school. I was in shock. They were way taller than me. They looked very healthy and alive. I never forget that first experience of touching living corn in the cornfield. It's very meaningful for me to see all of the processes. For example, of course, I appreciate farmers, someone who takes care to put in the store. However, if I take care of all processes by myself until I eat it, my whole body feels the process. Maybe I am overreacting about this or not. Although, I download the whole history of corn when I eat it from my garden because they started from small corn seeds!
"とうもろこし（とうきび）を食べる”
庭のとうもろこしは不安定な天気の中、ぼちぼち育っています。たった二本だけですが、そろそろ食べごろになっているのに気がつきました。主人と相談したのち早速食べてみることにしました。他のとうもろこしはまだまだ時間がかかりそうです。そんなに大きくはないですが、とてもおいしかったです。一本はけっこういいサイズ感で、もう一本は小さめです。写真でもわかるように、おいしそうな見た目です。
わたしはとうもろこしが大好きです。育てる、観察する、食べる、飲む、写真を撮る、絵に描くなど色々楽しめます。とても美しい野菜です。ところで、故郷の北海道では”とうもろこし”のことを”とうきび”と言います。北海道以外の地域でもそう言う地域があるようです。諸説あるようですが、とうもろこしが１６世紀に唐（とう）から入ってきた時に、とうもろこしが黍（きび）に煮ている穀物だという事で、”とうきび”と言うようになったとのこと…。面白い！ さらに、アイヌ語では”キミ”と言うそうです。それも面白い！
小学校の時に初めてとうもろこしを自分の手で摘みました。びっくりしたのを覚えています。そのとうもろこしは、すごくしっかりと生きていたのです。あの時自分よりも背が高いとうもろこし畑で、生きたとうもろこしを触った経験を忘れることがありません。わたしにとって全行程を把握するということは結構大事です。もちろん農家や関係者の方には日々感謝していますが、自分で全ての作業工程をこなすと、わたしの体がその全行程を記憶します。大袈裟かもしれませんが、自分で育てたとうもろこしを食べるときに、たった一つの種から育った全ての過程を自分がダウンロードしているかのように感じます。
Pretty corn
かわいらしいとうもろこし
Small corn and big corn.
小さいとうもろこしと大きなとうもろこし
They look healthy.
健康的なとうもろこし。
All from my garden. They are irregular but delicious.
畑からとれた野菜。形がさまざまでも美味しい。
About Proso Millet 黍についてはコチラ：https://en.wikipedia.org/wiki/Proso_millet
My Site: My Site: https://koto-art.wixsite.com/mysite-1
In rainy season, I love to eat corn 🌽
Thank you for your comment. That sounds cool, rain and corn!
Yeah 😊