The Joy of Farm-to-Table Udon

Tetsuo Shimizu, a Japanese farmer and restaurant owner, reflects on the satisfaction he finds in preserving a family tradition and way of life. 

Consider yourself warned: the following documentary will both inspire you and leave you craving udon.

The Perennial Plate, a travel series about sustainable food, goes international in its third season, beginning with a culinary journey through Japan. The latest episode introduces Tetsuo Shimizu, a farmer and restaurant owner who specializes in udon noodles. He grows wheat and buckwheat on his small farm and makes the noodles by hand according to a family recipe. "There is a very clear system," Shimizu reflects looking out at his field. "A system by which you eat what you see." His philosophy goes beyond food to finding satisfaction in what he does. "Not that I am a serious Buddhist, but if happiness spreads from what I am doing, I am happy." 

The Perennial Plate was created by Daniel Klein and Mirra Fine, who also shoot and edit the episodes. Check out more episodes from the series on the Atlantic Video channel, and don't miss the kaleidoscopic introduction to their Japan series below. 

For more information about The Perennial Plate, visit http://www.theperennialplate.com/.

Kasia Cieplak-Mayr von Baldegg is the executive producer for video at The AtlanticMore

Cieplak-Mayr von Baldegg joined The Atlantic in 2011 to launch its video channel and, in 2013, create its in-house video production department. She leads the development and production of original documentaries, interviews, and other video content for The Atlantic. Previously, she worked as a producer at Al Gore’s Current TV and as a content strategist and documentary producer in San Francisco. She studied filmmaking and digital media at Harvard University.

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