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DTSTART;TZID=America/Toronto:20210129T090000
DTEND;TZID=America/Toronto:20210131T210000
DTSTAMP:20261005T223000
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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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