Healthy Hakko: The Fermented Culinary Arts of Japan, Part 1 FILM Dashi, Essence of Japan Shoyu and the Secrets of Japanese Cuisine What are the foundations of Japanese cuisine? What are the underlying flavours that you can find in virtually … Continue reading →
Healthy Hakko: The Fermented Culinary Arts of Japan, Part 2 FILM The Genealogy of Sake From the award-winning director of “A Handful of Salt” comes a documentary about sake brewers of the Noto peninsula in Ishikawa prefecture. This documentary will … Continue reading →
Healthy Hakko: The Fermented Culinary Arts of Japan, PART 3 FILM Katsuo-Bushi Washoku (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 … Continue reading →
Healthy Hakko: The Fermented Culinary Arts of Japan, PART 3 FILM Fermented 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 … Continue reading →
Saturday Feb. 6, 8PM - Join this live online talk between local film experts in CANADA to learn more about documentaries from Japan, in conjunction with three documentaries featured in JFF Plus Online Film Festival.
