The little green shoots in the foreground are the cut, harvested rice plants that sprout again, but which will die off when the frosts come. Rice fields are then left fallow for the winter.
Here a local farmer thins out seedlings in the neighboring field for his next vegetable crop: a long, white winter root called a daikon (大根). I am not a good cook by any means, but I do make a pretty good stewed daikon (ふろふき大根), and it tastes very nice on a cold winter evening. It takes several hours to gently boil in a mixture of Japanese fish stock (dashi; だし) and the water used to wash the rice, and then is topped with a special kind of miso paste. OK, well, it tastes much better than I perhaps make it sound. I always know that when this farmer starts pulling his daikon that I had better get to the store soon because the roots will be at their peak flavor.