unhulled rice, (kokuji)
籾 centers on rice in its natural, unprocessed state: unhulled rice, still in the husk. It is a kokuji created in Japan for this specific agricultural concept.
籾 is a Japanese kokuji combining 米 (rice) and 刃 (blade), likely suggesting the idea of rice that still needs to be processed or cut from the husk.
Rice 米 beside a blade 刃: imagine unhulled rice that still needs the blade to remove the husk.
For もみ, picture a mound of unhulled rice: the word 'mound' sounds like もみ, and the rice is still in its natural husk.
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