The Art of Making Japanese Udon Noodles

As we often write, food is an excellent lens for looking at, and learning about, a culture.

Perrenial Plate takes us to Japan and introduces us to Shimizu San, a farmer living in a small town outside of Tokyo where he grows wheat and buckwheat and has been making udon noodles for the last 45 years, preserving not only culture, but a connection to the place that he loves. In that process, a simply beauty emerges.

“There is a very clear system. A system by which you eat what you see.”