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DTSTART;TZID=America/Toronto:20210122T090000
DTEND;TZID=America/Toronto:20210124T210000
DTSTAMP:20261006T005651
CREATED:20210111T154218Z
LAST-MODIFIED:20210117T184814Z
UID:50806-1611306000-1611522000@tr.jpf.go.jp
SUMMARY:Healthy Hakko: Part 2 Talk with Dr. Lyman and Dr. Lee
DESCRIPTION:From soy sauce to miso to sake to shochu\, these iconic Japanese foods and drinks are all made possible with the help of a mighty microorganism commonly known as “koji.” What exactly is koji and how did koji come to play such an important role in Japanese fermentation? In this second part of our Healthy Hakko series\, we talk to Dr. Stephen Lyman (shochu ambassador) and Dr. Victoria Lee (historian\, Ohio University) about the history of fermented Japanese drinks\, the tireless little worker that is koji\, on-going scientific endeavours to identify and categorize different kinds of fermentation microbes\, and much more. \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\nDr. Stephen Lyman is a clinical epidemiologist affiliated with Weill Cornell Medicine in New York City\, but in some circles\, he is better known as the first shochu and awamori ambassador officially recognized by the Japanese government. A leading American expert on shochu\, Dr. Lyman has spent time working in both sake breweries and shochu distilleries. Aside from being a medical educator and entrepreneur\, Dr. Lyman is also an author. His book\,  The Complete Guide to Japanese Drinks\, was nominated for the 2020 James Beard Award. Today\, Dr. Lyman resides in Fukuoka\, Japan. \n\nDr. Victoria Lee received her Ph.D and MA in History from Princeton University\, and her M.Sc. in History of Science from the University of London. Dr. Lee was a Japan Foundation Fellow from 2010-2011\, after which time she carried out research as a postdoctoral fellow at the Max Planck Institute for the History of Science in Berlin. She has taught at Rutgers University and is an assistant professor of History at Ohio University. She is currently a Fellow at the the Institut d’études avancées de Paris. Dr. Lee is the author of The Arts of the Microbial World: Fermentation Science in Twentieth-Century Japan\, forthcoming from the University of Chicago Press in fall 2021. \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
URL:https://tr.jpf.go.jp/event/lyman_and_lee/
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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DTSTART;TZID=America/Toronto:20210122T090000
DTEND;TZID=America/Toronto:20210124T210000
DTSTAMP:20261006T005651
CREATED:20210111T221845Z
LAST-MODIFIED:20210119T230629Z
UID:50820-1611306000-1611522000@tr.jpf.go.jp
SUMMARY:Healthy Hakko: The Fermented Culinary Arts of Japan\, Part 2 Talk with Kaori Ishii and Michael Tremblay
DESCRIPTION:Talk with Kaori Ishii\, director of The Genealogy of Sake and Sake Samurai Michael Tremblay\nSake has come to be known as the drink of the gods. Have you ever wondered how it is made\, and the artisans who make it? In this second part of our Healthy Hakko series\, in conjunction with the documentary The Genealogy of Sake\, we talk to Kaori Ishii\, director of the film\, and Michael Tremblay\, Sake samurai and sake sommelier. The discussion includes a concise introduction to sake\, with a description of the mystical dance between sake’s main ingredients\, fermentation\, koji\, the intense work of the sake brewers and the land upon which they live and word. Find out about their thoughts on the increasing number of women brewers\, challenges making the film and what breweries are doing to adapt to the pandemic. The talk is moderated by Program Officer Nobi Nakamura\, and interpreted by Sakurako Nakazato. Don’t miss watching the film The Genealogy of Sake! \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 \nKaori Ishii graduated with a degree in philosophy from the University of the Sacred Heart. While working at the Ministry of Education\, Culture\, Science\, Sports and Technology (MEXT) she studied at the Film School of Tokyo after work. \nHer first documentary film\, Sorry Grandma (2005) won the first prize at the Osaka Abeno Human Documentary Film Festival. Her next one\, Chain of Life – The Artistry of Mokuhanzome Kimono (2006)\, depicted Japan’s oldest dyeing technique and was screened in many festivals around the world. She also worked as an assistant to Sumiko Haneda\, who is one of the most famous documentary filmmakers in Japan. She went on to direct for television before producing her next film\, A Handful of Salt (2011) which received the Best Cinematography prize at Cebu International Documentary Film Festival. \nHer latest film is The Genealogy of Sake (2015) about sake brewers of the Noto peninsula. \nThe films and programs she directs and produces are on the theme of traditional culture and craftsmanship\, some of which have screened in Japan and abroad. Since 2009\, she has been a regular visitor to the Noto Peninsula and was invited to direct this sake-themed documentary “The Genealogy of Sake” which has screened at the Milan International Expo 2015 & Hawaii International Film Festival 2016. She was also involved in developing the charm of the region and people of Noto\, many whom she met through the film\, from various perspectives such as food events\, brewery tours\, and workshops. http://www.gulicreates.com/index.php \n  \n\n \nMichael Tremblay is a Sake Samurai\, Sake Judge\, Sake Sommelier and a perpetual traveller. An International Kikisake-shi\, Advanced Sake Professional\, French Wine Scholar (Highest Honors) and holder of the WSET Level 3 Award in Wine and Sake\, he is based in Toronto\, Canada where he can be found continuously learning or teaching someone about sake. \nMichael is a Senior Sake Judge for the International Wine Challenge\, the largest sake challenge in the world\, held in London and Japan. He has also judged for the U.S. National Sake Appraisal and the Toronto International Sake Challenge. He is also an active sake educator and teaches the WSET Level 1 and 3 Award in Sake at Toronto’s Independent Wine Education Guild (IWEG). He has travelled to Japan a multitude of times and has visited or worked at more than 50 sake breweries throughout the country. He has spent the last three years researching the many sake regions of Japan for this course. \nThe Sake Scholar Course is the culmination of Michael’s many travels in Japan\, research and explorations throughout the country. Michael wanted to create a course that conveys both his experiences visiting breweries throughout Japan that tell the many fascinating stories that come with each brewery visit\, and to highlight the many unique qualities that Japan’s many sake regions possess that are often overlooked. Michael currently runs the largest sake program in Canada as the Sake Sommelier at Toronto’s Ki Modern Japanese + Bar. \nhttps://www.sakescholar.com/about \n\nFeb 15 + 22\, 2021 > JAPANESE SAKE: UMAMI AND ITS DIALOGUE WITH FOOD – Join this sake & food pairing webinar tailored to Liquor Licensees and Liquor Industry Trade Professionals\, presented by JETRO and Sake Institute of Ontario.  This webinar will be lead by Sake Samurai Michael Tremblay and explores Sake’s versatility\, tricks for creating perfect food matches with a particular focus on Sake’s secret weapon\, umami. Details here > \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
URL:https://tr.jpf.go.jp/event/ishii-and-tremblay/
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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