Video Of The Day: The Making Of Udon Noodles

by Elizabeth Seward on

“For Udon and Country” from The Perennial Plate on Vimeo.

It’s easy to think of udon noodles as just another delicious kind of food, but, as with most food, there’s more to the story than what winds up on your plate. This film by The Perennial Plate focuses on Shimizu San. He’s been making udon noodles for the last 45 years at his farm in a small town outside of Tokyo. He not only makes the noodles from scratch, but he grows the wheat for them, too. The footage is beautiful as well as the music. It only takes five minutes to understand udon noodles on a completely different level. Enjoy!

Video: From Japan With Love (And Dashi)

by Elizabeth Seward on

The Perennial Plate’s Daniel Klein and Mirra Fine did an excellent job with this short film featuring Japan, “From Japan With Love (And Dashi)”. The video, which I first saw on Laughing Squid, highlights the food and sights of Japan. This footage is beautifully spliced together and backed up with cool music, too! But be warned: some of the food preparation footage, as you might suspect, is a little graphic for those who may not want to connect the dots between their food and the animal from which it came so swiftly. With that said, it’s worth the watch, enchanting and currently persuading me to hop on the next flight to Japan.

Video Of The Day: ‘Samsara’ Captures Imagery From Across The Globe

by Libby Zay on

Today’s Video of the Day is an exclusive clip from “Samsara,” a new movie featuring mesmerizing scenes from more than 20 countries. Filmed over a period of five years, the footage covers sacred grounds, disaster zones, industrial sites and natural wonders, demonstrating that human’s life cycle mirrors that of the rest of the planet. The film’s title is a Sanskrit word meaning “the ever turning wheel of life.”

Although it is a documentary, Samsara has no dialogue or descriptive text. Instead, the viewer is encouraged to find inspiration from the images on screen and musical score in order to make their own interpretations. Director Ron Fricke and producer Mark Magidson sought out to make the film in order to capture the “elusive current of interconnection that runs through our lives.” In other words, the filmmakers hoped to encapsulate the essence of a subject, not just its physical presence. They traveled across the globe in order to make the film, including the Kilauea Volcano in Hawaii, a village in Ethiopia, Chateau de Versailles in France, and a doll factory in Japan.

Samsara will be shown on the big screen in select cities starting Friday, August 24. For a full schedule of screenings in the United States, click here. You can also watch the theatrical trailer after the jump.

Why You Want To Eat At Wendy’s In Japan

by McLean Robbins on

No, it’s not because the french fries are more delicious than the ones at McDonald’s. Wendy’s restaurants in Japan have added two new luxe items to their menu, a Lobster Surf & Turf burger and a Premium Caviar & Lobster sandwich.

Burger Business (yes, that’s an actual website) reports that the sandwiches will go for about $16 USD. If you just cant choose, they’re also offering a Garden Sensation salad with lobster and caviar for around $20.

This isn’t the first time Wendy’s has used the Japanese market for unique offerings. The chain left the country in 2009 and returned in 2011, offering dishes like a foie gras and truffle burger and an Iberian bacon chili deluxe hamburger.

What do you say? Is it worth the trip to Japan to score some discounted lobster?

*An earlier version of this article stated that Wendy’s returned in 2001. Thanks to commenter Sarita for noting that time travel is not yet possible.

Japan’s Newest Summer Treat: Cream Puff With Soy Sauce Ice Cream

by Jessica Festa on

For those interested in creative cuisine, look no further than Japan. Last week, we told you about Tokyo’s traditional Eel Day and how they prepare this special dish. Now, a Japanese confectionery company has come out with a cream puff filled with soy sauce flavored ice cream.

“It’s a mixture of soy sauce and ice cream, producing a well-balanced salty, yet sweet, ice cream, which is perfect for the summer,” said Kunihiko Shirokawa at Tokyo-based confectioner Hirota, one of the developers. “We are planning another product for the autumn.”

According to Reuters, Hirota joined forces with Yamani Soy Sauce Co to create the unique flavor. The best part? A portion of the proceeds goes toward helping Rikuzentakata, a city flattened by massive waves.

Seki Kinya, head of Tokyo entrepreneurial consulting firm Big Apple, arranged the collaboration after volunteering to help clean up the city after the disaster. Along with the donation from each sale, the partnership is also helping local business, as Yamani Soy Sauce Co is located in Rikuzentakata.

[Image via palindrome6996]