Nihon Essay Essay The family head of "Hinode Seimenjo", established in 1930, lives in Udon all year round / Osamu Miyoshi

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"Hinode Seimenjo" continues for three generations in Sakaide City, Kagawa Prefecture. As a manufacturer of noodles, only one hour, from 11 : 30 to 12 : 30 on weekdays, is served with udon noodles. There is a huge line of enthusiastic fans from all over the country. The aim of the third generation head of the family, Osamu Miyoshi, is to make noodles delicious without adding anything. Flour is blended according to the weather and humidity, and the noodles are made in the best condition for the day and time. There are only four types of noodles that are served in the store : hot, cold, lukewarm, and with raw egg. There are many people who come from far away for this simple bowl. "I can't do anything better than udon," says Mr. Miyoshi. "Without being decorated, without getting lost, face the noodles directly. How is a bowl that makes people like udon come? A documentary non-fiction that records the backstage of an unknown noodle factory.