Jon Tanimura has been traveling around the world, making udon - Japanese noodle made of wheat flour. Since the beginning of his unique "nomad lifestyle" 3 years ago, Jon has visited over 24 countries, hosting udon parties to well over 5000 people.
Now he has put together his unique travel stories into a book.
Highlight
- Jon's unique style of travel has allowed him to dig deeper into the various cultures of the world
- Every country has its norm
- He hopes to inspire people that "there are various ways to live"
Jon's journey began right here in Australia on December 2016.
"When I learnt that the flours of Sanuki Udon (Udon from Kawagawa prefecture) that I specialize were from Australia, I thought it would be a great place to start my trip"
Having spent his teenage years in the US, and feeling a little displaced in the society of Japan, Jon was also in search for a place that he belonged.
Jon was in Bolivia when the corona pandemic hit, and before he could take his flight back home to Japan, the borders were quickly shut and the country entered a strict lockdown.
"I was only allowed out once every week, on a Tuesday morning to get all my essentials"
After finally arriving home on a chartered flight, and no longer able to travel, Jon decided to put his unique travel experiences into a book.
"I wanted to share with the world what I saw and experienced"
Jon's experiences are unique, due to the very nature of his work - making udon using locally sourced ingredients, in people's homes and kitchens.
"It allows me to go deeper into their homes and experience their cultures like no other", and this is the very reason Jon is in love with his journey.
Jon's udon noodles are served both hot and cold, with various toppings Source: Jon Tanimura
The main ingredients of udon are flour and water, both readily available anywhere around the world, yet the final product, like its texture varied quite differently throughout the world.
"The flours in India for example are usually used for naan and chapati, and are slightly brownish in colour"
Jon's udon noodles are often tweeked at different locations. Even the slightest difference in mineral content of the tap water made udon making difficult in some countries. "In such cases, I had to buy mineral water"
But this makes his travel "that bit more fun" as well.
Not only does Jon's udon recipe evolve with travel, Jon's knowledge of the various cultures grow as well.
"One of the most unique experience was when I visited a Jewish family who strictly followed the kosher. I normally prepare the dough before visiting the homes, but this particular family wanted to see every process, and know every ingredient, otherwise they would not eat my udon"
Jon says he has learnt that "every country has its normal"
Jon provides udon making experience to the homes he visits Source: Jon Tanimura
Enjoyed by young and old, the climax is often the stomping process.
" I have travelled the world, but I am yet to see "stomping" in any cooking. So this is one unique experience that I always provide"
For the traveling udon maker, this is also an opportunity to talk about his culture and his experiences as well.
The stomping of udon dough is always a crowd favourite Source: Jon Tanimura
John's ebook, "Living by Making Udon While Traveling the World: The Nomadic Way of Life of a World Traveling Udon Maker," was released this month and summarizes the world he has seen over the past three years.
He hopes that the book will help people see that "there are various ways to live" , that you can see the future in a more flexible way.
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