Making udon noodles is serious business. Upon first glance, it seems like a country pasta dough (flour, water, salt) but this is a dough you have to work. So much so, you actually need to use your feet to flatten it out.
In this video you'll see this traditional technique performed by a farmer and chef outside of Tokyo by the name of Shimizu San. He's been making noodles for the last 45 years. But he does it for more than just the chewy texture; he makes noodles so he can keep farming, and he keeps his farm going so he can hold onto the beauty of his hometown.
A delightful man with a delightful story. This video will make you long for udon.
Watch the Video
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