The Joy of Farm-to-Table Udon

By Kasia Cieplak-Mayr von Baldegg

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/.

This article available online at:

http://www.theatlantic.com/video/archive/2012/11/the-joy-of-farm-to-table-udon/265168/