An Udon Story

Shimizu San opened a restaurant to sell what he grows on his farm and keep the land from being developed, especially to make udon noodles.

Shimizu San opened his small restaurant to sell the goods he was growing on his farm, especially to make his own udon noodles from the wheat he was growing. By keeping the land in production, Shimizu is hoping to protect it from being developed and save his family’s plot of land for the future.

For Udon and Country from The Perennial Plate on Vimeo.


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