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.
About the Book
Step into the world of Scandinavianish with NØRTH. From Swedish comfort classics to Danish smørrebrød and new twists on Nordic flavors, this cookbook invites you to explore the rich taste of the North in your own kitchen.
All recipes are presented with both imperial and metric measurements. Available in premium paperback, and for instant download for tablets, phones and computers.
$9.99
Works on all devices and screens
$39
Premium paperback, 185 pages
