Healthy Hakko: The Fermented Culinary Arts of Japan, PART 3 – FERMENTED

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January 29th, 2021 @ 9:00 am - January 31st, 2021 @ 9:00 pm EST

Cost: Free
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Healthy Hakko: The Fermented Culinary Arts of Japan, PART 3 FILM


Take a deep dive into the world of fermentation with Chef Edward Lee as he travels the globe to learn from experts on fermented food and drinks to answer the single question, “What is fermentation?”. Through profiles of kimchi, kombucha, miso and pickles we begin to understand that it isn’t just the process, but the results that keep us wanting more. Fermented looks at how a tradition can give rise to a contemporary trend, and helps us realize the culture and history of fermentation is in all of us, even in our modern era of refrigeration and canning, where food is in abundance. Complimenting this film, is the talk with Sandor Katz, fermentation revivalist and Koji specialist Shiori Kajiwara, as well as the other short documentary Katsuo-Bushi by Yu Nakajima.

  • This documentary will be screened online in Canada only. Register below to receive a private link to view the film during the event dates.

Directed by Jonathan Cianfrani
2017, 67 minutes

Look deeper, get a little dirty, and go ahead and find the beauty in rot. In the feature-length documentary FERMENTED, author and chef Edward Lee goes on a journey to better understand how the ancient process of
fermentation is used in modern times by visiting artisans and chefs around the world. Chef Lee is joined by an all-star cast of characters, including chefs Stuart Brioza and Dominique Crenn, bread mastermind Chad Robertson, craft brewing leader Nick Floyd, and fermentation guru Sandor Katz, to talk, share ideas, and cook with fermentation in mind. (Don’t miss a chance to hear Sandor Katz and Shiori Kajiwara talk about Japanese ferments)

Edward travels across the Pacific Ocean to the Japanese countryside to meet with artisans who maintain traditional methods of making soy sauce and miso. The originals, time capsules, profiles of fermentation in it’s most unaltered and ageless form. As we meet these craftspeople and watch them work a timeless trade we begin to understand the risk they face. The processes they’ve kept alive for ages could disappear in future generations as technology and scale become paramount. The risk of the commoditized cannibalizing the crafted. As Chef Lee’s exploration of the world of fermentation comes to a close, we are left with the question of if the world is
at risk of losing the old ways for the new, and if that happens, what would it mean for the future?


The Japan Foundation, Toronto would like to thank director Jonathan Cianfrani for his generous support for the virtual film screening of his film.


Trailer here >

CHEF EDWARD LEE (Host & Writer) is a Brooklyn-born chef and restaurateur based in Louisville, Kentucky. He grew up in a Korean household, surrounded by fermented ingredients. These ingredients shaped his palate and
inspired him to learn, cook, and write about food. His perspective on flavor and technique is the film’s doorway into the wide world of fermentation. Lee has made numerous television appearances including The Mind of a Chef (PBS) and as a contestant on the ninth season of Top Chef. He is a four-time James Beard Foundation Award nominee and
currently owns three restaurants in both Louisville, KY and Washington, D.C.

JONATHAN CIANFRANI (Director & Editor) is a director, producer, and editor on the EMMY® and James Beard Award-winning The Mind of a Chef (PBS). For the last five years he has documented chefs around the world,
constantly seeking out new ways to connect them share their culinary passion to a food-loving audience.


Audience Award for Best Documentary / Houston Asian American Pacific Islander Film Festival
Best Documentary Food Cultures Award / Festival Internazionale di Cinema Cibo & VideoDiversità
LSFF Grand Prix / Life Sciences Film Festival

Seattle International Film Fest
Napa Valley Film Festival
San Diego Asian Film Festival
Philadelphia Asian American Film Festival
Victoria Film Festival …and many more

HEALTHY HAKKO Talks and Discussions

Jan. 15-17 > Dr. Eric Rath (premodern dietary culture) and Dr. Greg de St. Maurice (cultural heritage and food)

Jan. 22-24 > Dr. Victoria Lee (fermentation science in modern Japan) and Dr. Stephen Lyman (Epidemiologist and Shochu expert)

Jan. 22-24 > Kaori Ishii (director of the film The Genealogy of Sake) and Michael Tremblay (Sake Samurai, Sake sommelier)

Jan. 29-31 > Sandor Katz (fermentation revivalist, author and educator) and Shiori Kajiwara (koji specialist, Koji Flowers, Hidamari)


HEALTHY HAKKO Documentary Films

Jan. 15-17 > Dashi, Essence of Japan & Shoyu, the Secrets of Japanese Cuisine Directed by Shohei Shibata

Jan. 22-24 > The Genealogy of Sake Directed by Kaori Ishii

Jan. 29-31 > Katsuo-Bushi Directed by Yu Nakajima

Jan. 29-31 > Fermented Directed by Jonathan Cianfrani


January 29th, 2021 @ 9:00 am
January 31st, 2021 @ 9:00 pm
Japanese with English Subtitles
Event Category:


The Japan Foundation, Toronto
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