Udon (2006)

Abandonada inesperadamente por su novio, una joven norteamericana llamada Abby (Brittany Murphy) se encuentra de repente sola y sin saber qué hacer en la ciudad de Tokyo.

Sentaro tiene una pequeña pastelería en Tokio en la que sirve dorayakis. Cuando una simpática anciana, Tokue, se ofrece a ayudarle, él accede de mala gana, pero Tokue demostrará tener un don especial para hacer la salsa "an", el ingrediente esencial para estos postres. Gracias a su receta secreta, el pequeño negocio comienza a prosperar. Con el paso del tiempo, Sentaro y Tokue abrirán sus corazones el uno al otro para revelar viejas heridas.

Fleeing heartbreak in the big city, Ichiko returns to Komori, her rural hometown. She battles summer's rain and humidity, bakes her own bread, grows hothouse tomatoes and tills the fields. During autumn, the time for pickling and preserving fish and sweet potatoes, Ichiko begins reaping rice and recalls her departure five years before.

En el sótano de un edificio de oficinas de Tokio, Jiro Ono, un maestro de sushi de 85 años, trabaja incesantemente en su prestiogioso restaurante Sukiyabashi Jiro. Su hijo Yoshikazu se enfrenta a la presión que supone suceder a su padre y hacerse cargo de tan legendario restaurante. Entretanto, Jiro persigue incansable su búsqueda de la pieza de sushi perfecta. (FILMAFFINITY)

Ichiko vive en Komori, una pequeña aldea del nordeste de Japón. Se mudó a la ciudad en una ocasión, pero se sintió perdida allí y regresó. Sin supermercados ni tiendas de comestibles cerca, para vivir en Komori es necesario alimentarse de la tierra. Ichiko cultiva su arroz, trabaja la granja y prepara comidas con alimentos de temporada recolectados en las montañas y campos vecinos.

When eight men are assigned to live 14,000 kilometers from home in inhumanly cold conditions, food becomes their new existence.

A couple decide to relocate from Tokyo to the northern island of Hokkaido where they settle and establish a bakery and café called Mani. One cooks. The other bakes. Everyone walks out happy.

A restaurant opens at midnight. Both the menu offerings and personality of the owner draw a series of flawed patrons including Tamako, whose boyfriend has passed away, live-in worker Michiru, and ruckus-raising Kenzo.

The Master’s late-night diner welcomes a woman troubled by funeral fans, an elderly scam victim, and a noodle delivery man struggling with love.

Sachie abre el restaurante Kamome en Helsinki. La especialidad del menú son bolas de arroz onigiri. Sin embargo, su único cliente es Tommi, un finlandés obsesionado por el anime Gatchaman. Un día dos chicas japonesas llegan para ayudar a Sachie. El número de clientes se incrementa gradualmente, pero parece ser que el restaurante solo atrae gente con problemas, a quienes las conversaciones con Sachie y sus sabrosos platos les servirán de ayuda.

Yasutake Shingo is a newspaper reporter whose only redeeming feature is his earnestness. He meets Matsunaga Chie, who attends a music college, and they start dating. Each day becomes all the more bright and enjoyable for Shingo because of the lively Chie. She loves to laugh, sing and eat. After one and a half years, Chie is employed as a music teacher. One day, Shingo is informed that Chie has breast cancer. After thinking about it, he decides to share a lifetime with her and proposes. His proposal gives her the courage to undergo surgery which she had been mulling over. One day, Chie starts to teach 5-year-old Hana the “important things in life” such as laundry, cleaning and cooking. She thinks that even if she is no longer around, her daughter and husband will be able to live.

En el mundo de los asesinos a sueldo jamás se debe cruzar la línea que separa el trabajo del placer. Maleek Bishop es una máquina de matar, un animal lleno de ira y con el arma siempre a punto. Su destreza en el oficio le hace formar parte de una banda de asesinos profesionales de elite. El problema surge cuando su jefe le encarga que vigile a su chica y Bishop se encuentra dividido entre el amor que siente por ella y la lealtad que le debe a su jefe.

The story of a mom whose son healed from all allergies and asthma after consuming raw milk, and real food from farms. It depicts people all over the country who formed food co-ops and private clubs to get these foods, and how they were raided by state and local governments.

Taeko, una profesora urbanita un tanto estresada, llega a un pequeño hotel junto al mar para pasar unas vacaciones. Regentado por el excéntrico Yuji, frecuentado por Haruna y espiritualmente inspirado por la misteriosa Sakura, el lugar funciona como un pequeño microcosmos donde los móviles no funcionan, echarse la siesta es casi obligatorio y la vida transcurre entre helados de judía roja, gimnasia matutina en la playa y cenas a base de langosta.

In Ramen Heads, Osamu Tomita, Japan's reigning king of ramen, takes us deep into his world, revealing every single step of his obsessive approach to creating the perfect soup and noodles, and his relentless search for the highest-quality ingredients.

Kosuke is 31, and tired of his hometown where nothing happens. On a whim, he departs for New York with dreams of making it big. 6 months later, he straggles home... defeated, and saddled with debt. Awaiting him are his old friends, a caring sister, a disgruntled father ...and a bowl of noodles. Namely, "udon" noodles. The town is built around udon, sustained by udon, nationally famous for udon.

After a bad breakup, a young woman returns to her hometown and opens a menuless restaurant. A young woman in her mid 20's becomes so heart broken she loses her voice. To recover, the woman decides to go back to her hometown and stay with her free-spirited mother whom she has not been very close to in the past. The young woman then decides to open a restaurant which accepts only one customer a day, allowing for thoughtful preparation for that customer.

Leo, a young Japanese college student, travels to Hawaii and eventually falls in love with Maray, an older Japanese-Caucasion woman.

Wataru, his woman Kotoe and daughter Shiori are ranchers and dairy farmers in Hokkaido in northern Japan. He is following in his father's footsteps. A visiting chef cooks an unforgettable meal with his ingredients, which prompts the family to open their own restaurant and reproduce the magic.

Every day, people would queue for over two hours for a bowl of ramen. What’s the celebrated chef’s secret ingredient? There is no secret ingredient. In fact, as most fans of Taishoken believe, it’s the charisma of owner Kazuo Yamagishi that attracted people from all around Japan to his modest shop. His personality and love for his craft, combined with a precise mélange of flavours, combined to create perfection in each ramen bowl. This heart-warming documentary is not just for noodle fans, but for anyone who loves to be inspired by passionate people.