On Aogashima Island, 360km south of Tokyo, there are no restaurants that serve lunch. Therefore, residents mainly eat lunch at home, and the employees of a Tokyo construction company eat lunch made by the dorm mother. When the regular ferry cannot make it to the island for extended periods, Ms. Sato picks wild plants, and makes ingenious use of them to cook delicious dishes.
At the central part of the island, many people steam vegetables and fish with geothermal heat, while they work on the fields. We look into the slow but blissful lunchtime on this small island.
