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DTSTART;TZID=America/Toronto:20160723T130000
DTEND;TZID=America/Toronto:20160723T160000
DTSTAMP:20260605T024017
CREATED:20160623T201936Z
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SUMMARY:Drop-in Docs: Three films by Shohei Shibata
DESCRIPTION:Saturday afternoon drop-in film series: Three films by Shohei Shibata\nStop by our seminar room on Saturday\, July 23 and Saturday\, August 6 for screenings of three award-winning documentaries by Shohei Shibata. Stay for one\, two or all three films!\nFree admission\, no reservation required. \nDashi\, Essence of Japan & Shoyu and the Secrets of Japanese Cuisine\n2015 Shizuo Tsuji Award of Gastronomy\, Japan\n2014 2nd Prize\, Japanese Documentary award\, 88th Kinema-Junpo Movie Awards\, Japan\n2014 Outstanding Documentary of the Year\, Association of All Japan TV Program Production\n2014 Ministry of Communications Prize\, Japan. \nGrandma’s Eternal Forest\n2013 Best Anthropology Concern Award\,  SICHUAN TV FESTIVAL\, China \n2013 Best Japanese Environmental Film\, Japan Wildlife Film Festival\, Toyama\, Japan \n2012 Honorable Mention for Cinematography\, CINE Film Festival\, Montana\, USA\n2012 Silver Prize\, Documentary Category selected by Hoso Bunka Foundation (HBF)\, Japan \n\nJapan\, Man and Nature in Harmony: Dashi\, Essence of Japan\n2014\, 49 minutes\, English and Japanese with English subtitles \nFor centuries\, the Japanese have learned to draw from the treasures of nature; their cuisine distills the very best from the country’s oceans\, mountains and forests. Dashi is the bedrock of Japanese cuisine. Deceptively simple\, master chefs have jealously guarded its secrets for centuries. Its development came about as a result of a historical event that triggered a “food revolution”: Buddhism arrived in Japan 1500 years ago\, prohibiting the consumption of meat. The Japanese quickly sought other sources of umami taste and found it in dashi. \nSaturday\, July 23 and Saturday\, August 6: 1:00 pm SEMINAR ROOM \n\nJapan\, Man and Nature in Harmony: Shoyu and the Secrets of Japanese Cuisine\n2014\, 49 minutes\, English and Japanese with English subtitles \nThe Japanese discovered that a humble mould spore could transform soya beans into shoyu\, the soy sauce that is a pillar of Japanese cuisine. Sprinkle it on rice and the rice changes into sake… This mould is a tiny organism called Aspergillus oryzae and mysteriously\, it exists only in Japan! We travel to the imperial city of Kyoto\, where the ancient craft of brewing shoyu is preserved. This delicate process begins in spring and requires a whole year to mature the soy sauce. The shoyu brewer knows it is all a question of balance and harmony…\n\nSaturday\, July 23 and Saturday\, August 6: 2:00 pm SEMINAR ROOM \n\nGrandma’s Eternal Forest\n2012\, 49 minutes\, English and Japanese with English subtitles \nGrandma Kuniko Shiiba\, aged 87\, is an amazing lady: she is the last person in Japan who continues to practice a traditional and sustainable form of slash-and-burn agriculture that dates back more than 4000 years. After clearing a section of her forest\, she grows four successive yearly crops of buckwheat\, Japanese millet\, adzuki beans and soybeans\, then lets forest grow wild again for 26 years before starting a new crop cycle. For a whole year in her forest\, we learn from Kuniko about medicinal plants\, mountain and fire spirits\, the cycle of life and the forest’s unique regenerative powers. \nSaturday\, July 23 and Saturday\, August 6: 3:00 pm SEMINAR ROOM \n 
URL:https://tr.jpf.go.jp/event/shohei-shibata/2016-07-23/
LOCATION:The Japan Foundation\, Toronto\, 2 Bloor St. East\, 3rd Floor\, Toronto\, ON\, M4W 1A8\, Canada
CATEGORIES:Film Screening
ATTACH;FMTTYPE=image/jpeg:https://tr.jpf.go.jp/wp-content/uploads/Shohei-Shibata.jpg
ORGANIZER;CN="The Japan Foundation%2C Toronto":MAILTO:info_jftoronto@jpf.go.jp
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