You drop a ball. You drop a key. You drop a piece of lead. They each slip from your hand and tumble to the ground. But you have an orderly mind (you're a physicist) and, to you, falling things don't seem haphazard — they seem neat. The unruly world has rules, laws. So instead of saying "Bummer!" you say, "Of course! How beautiful! How logical!"
Traditional Japanese cuisine, known as washoku, is now an intangible cultural heritage, according to the United Nations.
Tofu, mochi and miso are a few examples, but it's the buckwheat noodle, or soba, that many consider the humble jewel of Japanese cuisine. It's not easy to find in the U.S., but one Los Angeles woman is helping preserve the craft of making soba.
In a cooking classroom off a busy street in L.A., Sonoko Sakai is teaching about the simplicity of making buckwheat noodles.
"Basically, soba is only two things: flour and water," Sakai explains.