The Joy of Farm-to-Table Udon

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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/.

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

Cieplak-Mayr von Baldegg's work in media spans documentary television, advertising, and print. As a producer in the Viewer Created Content division of Al Gore's Current TV, she acquired and produced short documentaries by independent filmmakers around the world. Post-Current, she worked as a producer and strategist at Urgent Content, developing consumer-created and branded nonfiction campaigns for clients including Cisco, Ford, and GOOD Magazine. She studied filmmaking and digital media at Harvard University, where she was co-creator and editor in chief of H BOMB Magazine.

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