Japanese noodle culture in the U.S. is evolving to a point where there are all kinds of custom varieties hitting the market and we’re getting to know our ramen chefs on a first-name basis. Elsewhere, soba noodles are getting steamed and gaining steam, and now there’s this Perennial Plate video, which depicts Shimizu San, a man who’s been hand-making udon noodles the same way for the last 45 years. The chef grows his own wheat, which has a season, and mills it too. In addition to being beautiful, this video could be yet another noodle lesson for us: In other words, everyone is udon it, so why can’t we?
Episode 106: For Udon and Country [The Perennial Plate]