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DTSTART;TZID=America/Toronto:20210129T090000
DTEND;TZID=America/Toronto:20210131T210000
DTSTAMP:20210128T213952Z
CREATED:20210107T072205Z
LAST-MODIFIED:20210128T213952Z
UID:50773-1611910800-1612126800@tr.jpf.go.jp
SUMMARY:Healthy Hakko: The Fermented Culinary Arts of Japan\, PART 3 - KATSUO-BUSHI
DESCRIPTION:Healthy Hakko: The Fermented Culinary Arts of Japan\, PART 3 FILM\nKatsuo-Bushi \nWashoku (Japanese cuisine) benefits from premium raw ingredients and skilled chefs\, but the distinctive umami flavor essential to many washoku dishes is especially dependent upon the processors who dry\, smoke and ferment skipjack tuna. While most processors have industrialized production\, the finest artisans continue to meticulously follow age-old methods. \n\nThis documentary will be screened online in Canada only. Register below to receive a private link to view the film during the event dates.\n\n\n  \nKatsuo-Bushi\nDirected by Yu Nakajima\n2015\, 25 minutes\nDocumentary \nThis documentary captures the time-consuming\, multi-stage transformation of skipjack tuna (bonito)\, into Katsuo-Bushi\, one of the most essential ingredients in traditional Japanese cuisine. From trimming\, drying\, fermenting and the smoking process\, we get a look at the traditional craft while it adapts to the changing trade and environment. \nEach block of Katsuo-Bushi is carefully handcrafted by many skilled artisans. The process takes several months\, from catching a bonito until the flavorful shavings are served on our tables. \nWe love to hear how you enjoyed the film\, please complete a short questionnaire here > \nTrailer here > \n \nMore information detailed information about the filmmaker and staff of Katsuo-Bushi click here > Katsuo Bushi DETAILS \nAWARDS & FESTIVALS \nTokyo International Documentary Film Festival 2018 \nTrento Film Festival 2018\, Italy \nMatsalu Loodusfilmide Festival 2017 \nJapan Festival Canada 2017 \nBruxelles Environnement 2016 \nIDFA 2015\, Panorama Program Official Selection  –  Amsterdam\, Netherlands \nAFI DOCS 2015\, Short Program Official Selection  –  Washington D.C. USA \n\nHEALTHY HAKKO Talks and Discussions \nJan. 15-17 > Dr. Eric Rath (premodern dietary culture) and Dr. Greg de St. Maurice (cultural heritage and food) \nJan. 22-24 > Dr. Victoria Lee (fermentation science in modern Japan) and Dr. Stephen Lyman (Epidemiologist and Shochu expert) \nJan. 22-24 > Kaori Ishii (director of the film The Genealogy of Sake) and Michael Tremblay (Sake Samurai\, Sake sommelier) \nJan. 29-31 > Sandor Katz (fermentation revivalist\, author and educator) and Shiori Kajiwara (koji specialist\, Koji Flowers\, Hidamari) \n  \nHEALTHY HAKKO Documentary Films \nJan. 15-17 > Dashi\, Essence of Japan & Shoyu\, the Secrets of Japanese Cuisine Directed by Shohei Shibata \nJan. 22-24 > The Genealogy of Sake Directed by Kaori Ishii \nJan. 29-31 > Katsuo-Bushi Directed by Yu Nakajima \nJan. 29-31 > Fermented Directed by Jonathan Cianfrani
URL:https://tr.jpf.go.jp/event/katsuo-bushi/
LOCATION:Virtual
CATEGORIES:Film Screening
ORGANIZER;CN="The Japan Foundation%2C Toronto":MAILTO:info_jftoronto@jpf.go.jp
GEO:43.6710978;-79.386063
END:VEVENT
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DTSTART;TZID=America/Toronto:20210129T090000
DTEND;TZID=America/Toronto:20210131T210000
DTSTAMP:20210117T185312Z
CREATED:20210107T072248Z
LAST-MODIFIED:20210117T185312Z
UID:50780-1611910800-1612126800@tr.jpf.go.jp
SUMMARY:Healthy Hakko: The Fermented Culinary Arts of Japan\, PART 3 - FERMENTED
DESCRIPTION:Healthy Hakko: The Fermented Culinary Arts of Japan\, PART 3 FILM\nFermented \nTake 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. \n\nThis documentary will be screened online in Canada only. Register below to receive a private link to view the film during the event dates.\n\n\n  \nFermented\nDirected by Jonathan Cianfrani\n2017\, 67 minutes\nDocumentary \nLook 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\nfermentation 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) \nEdward 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\nat risk of losing the old ways for the new\, and if that happens\, what would it mean for the future? \nCopyright 2017 / ZERO POINT ZERO PRODUCTION \nThe Japan Foundation\, Toronto would like to thank director Jonathan Cianfrani for his generous support for the virtual film screening of his film. \n  \nTrailer here > \nhttps://vimeo.com/210788221 \nABOUT THE HOST\nCHEF 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\ninspired 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\ncurrently owns three restaurants in both Louisville\, KY and Washington\, D.C. \nABOUT THE DIRECTOR\nJONATHAN 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\,\nconstantly seeking out new ways to connect them share their culinary passion to a food-loving audience. \nAWARDS & FESTIVALS \nAudience Award for Best Documentary / Houston Asian American Pacific Islander Film Festival\nBest Documentary Food Cultures Award / Festival Internazionale di Cinema Cibo & VideoDiversità\nLSFF Grand Prix / Life Sciences Film Festival \nSeattle International Film Fest\nNapa Valley Film Festival\nSan Diego Asian Film Festival\nPhiladelphia Asian American Film Festival\nVictoria Film Festival …and many more \n\nHEALTHY HAKKO Talks and Discussions \nJan. 15-17 > Dr. Eric Rath (premodern dietary culture) and Dr. Greg de St. Maurice (cultural heritage and food) \nJan. 22-24 > Dr. Victoria Lee (fermentation science in modern Japan) and Dr. Stephen Lyman (Epidemiologist and Shochu expert) \nJan. 22-24 > Kaori Ishii (director of the film The Genealogy of Sake) and Michael Tremblay (Sake Samurai\, Sake sommelier) \nJan. 29-31 > Sandor Katz (fermentation revivalist\, author and educator) and Shiori Kajiwara (koji specialist\, Koji Flowers\, Hidamari) \n  \nHEALTHY HAKKO Documentary Films \nJan. 15-17 > Dashi\, Essence of Japan & Shoyu\, the Secrets of Japanese Cuisine Directed by Shohei Shibata \nJan. 22-24 > The Genealogy of Sake Directed by Kaori Ishii \nJan. 29-31 > Katsuo-Bushi Directed by Yu Nakajima \nJan. 29-31 > Fermented Directed by Jonathan Cianfrani
URL:https://tr.jpf.go.jp/event/fermented/
LOCATION:Virtual
CATEGORIES:Film Screening
ORGANIZER;CN="The Japan Foundation%2C Toronto":MAILTO:info_jftoronto@jpf.go.jp
GEO:43.6710978;-79.386063
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DTSTART;TZID=America/Toronto:20210129T090000
DTEND;TZID=America/Toronto:20210131T210000
DTSTAMP:20210117T184929Z
CREATED:20210111T224725Z
LAST-MODIFIED:20210117T184929Z
UID:50829-1611910800-1612126800@tr.jpf.go.jp
SUMMARY:Healthy Hakko: The Fermented Culinary Arts of Japan\, Part 3 Talk with Sandor Katz and Shiori Kajiwara
DESCRIPTION:Talk with Sandor Katz\, author and fermentation revivalist and Shiori Kajiwara\, Koji consultant\nWhat fermented foods do you enjoy everyday? Find out in this third part of our Healthy Hakko series\, where we talk to Sandor Katz\, fermentation revivalist and Shiori Kajiwara\, Koji consultant. The discussion touches on the many ways fermentation connects people to their food\, their health\, to each other and to the land as well as how their journey with fermentation began. The talk is also in conjunction with the documentary’s Katsuo-Bushi and Fermented  where you can get a taste of the deep culinary traditions surrounding fermentation from Japan\, many of which continue to be enjoyed today.  The talk is moderated by Program Officer Nobi Nakamura. \n\nThis talk is a pre-recorded event. Register below to receive a private link to view the talk during the event dates\n\n\n \nSandor Ellix Katz  is a fermentation revivalist. His books Wild Fermentation and The Art of Fermentation\, along with the hundreds of fermentation workshops he has taught around the world\, have helped to catalyze a broad revival of the fermentation arts. A self-taught experimentalist who lives in rural Tennessee\, the New York Times calls him “one of the unlikely rock stars of the American food scene.” \nSandor’s interest in fermentation grew out of an overlapping interests in cooking\, nutrition and gardening. He has explored and experimented widely in the realm of fermentation\, and his mission is to share information and resources\, in order to encourage home fermentation experimentalists and propel more live-culture foods out into our culture. \nSince 2003\, when his book Wild Fermentation was published\, he has taught hundreds of workshops demystifying fermentation and empowering people to reclaim this important transformational process in their kitchens. His latest book\, The Art of Fermentation (2012)\, received a James Beard award and was a finalist at the International Association of Culinary Professionals. He has presented workshops across the U.S.\, as well as Mexico\, Canada\, Argentina\, Brazil\, Costa Rica\, Colombia\, Ecuador\, Belgium\, Denmark\, England\, Greece\, Ireland\, Italy\, Netherlands\, Northern Ireland\, Norway\, Poland\, Scotland\, Sweden\, Australia\, New Zealand\, Indonesia\, India\, Hong Kong\, and Japan. Venues have included universities\, museums\, libraries\, farms\, farmers’ markets\, conferences\, bookstores\, festivals\, and community spaces. \nFor more information\, check out his website www.wildfermentation.com \n  \n\n \nShiori Kajiwara lives in Toronto\, Canada\, and hails from Fukuoka\, Japan. Shiori is a certified Koji Specialist and also a registered Acupuncturist in Canada. \nAs a mother of 3 boys\, she Immigrated to Canada with her family over 10 years ago and has made Toronto her home. \nShe has been organizing workshops regularly at the ‘Hidamari Club’\, a family friendly mom’s group since 2009. Their goal is to develop a place where Japanese families help each other and aim to be a place where moms shine by sharing their knowledge while raising their children. Part of the club activities include vegetarian cooking classes\, miso and koji related classes. Being an acupuncturist\, and a certified Koji Specialist\, these two fields don’t seem related\, but they are inseparable. She would like to work on a more holistic approach not just the parts of a philosophy behind Japanese acupuncture and koji. She is keen to embrace Japanese culture\, and hand down these important and beautiful knowledge correctly to the next generation. \nhttps://kojiflower.eeeagency.com/ \n  \n  \n\nHEALTHY HAKKO Talks and Discussions \nJan. 15-17 > Dr. Eric Rath (premodern dietary culture) and Dr. Greg de St. Maurice (cultural heritage and food) \nJan. 22-24 > Dr. Victoria Lee (fermentation science in modern Japan) and Dr. Stephen Lyman (Epidemiologist and Shochu expert) \nJan. 22-24 > Kaori Ishii (director of the film The Genealogy of Sake) and Michael Tremblay (Sake Samurai\, Sake sommelier) \nJan. 29-31 > Sandor Katz (fermentation revivalist\, author and educator) and Shiori Kajiwara (koji specialist\, Koji Flowers\, Hidamari) \nHEALTHY HAKKO Documentary Films \nJan. 15-17 > Dashi\, Essence of Japan & Shoyu\, the Secrets of Japanese Cuisine Directed by Shohei Shibata \nJan. 22-24 > The Genealogy of Sake Directed by Kaori Ishii \nJan. 29-31 > Katsuo-Bushi Directed by Yu Nakajima \nJan. 29-31 > Fermented Directed by Jonathan Cianfrani \n 
URL:https://tr.jpf.go.jp/event/sandor-and-shiori/
LOCATION:Virtual
CATEGORIES:Lecture
ORGANIZER;CN="The Japan Foundation%2C Toronto":MAILTO:info_jftoronto@jpf.go.jp
GEO:43.6710978;-79.386063
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