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DTSTART;TZID=America/Toronto:20210115T090000
DTEND;TZID=America/Toronto:20210117T210000
DTSTAMP:20210117T185247Z
CREATED:20201224T143205Z
LAST-MODIFIED:20210117T185247Z
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SUMMARY:Healthy Hakko: The Fermented Culinary Arts of Japan\, Part 1 - DASHI & SHOYU
DESCRIPTION:Healthy Hakko: The Fermented Culinary Arts of Japan\, Part 1 FILM\nDashi\, Essence of Japan  \nShoyu and the Secrets of Japanese Cuisine \nWhat are the foundations of Japanese cuisine? What are the underlying flavours that you can find in virtually all the recipes – from mom’s home cooking to the Michelin star restaurant in Fukuoka? Find out their sources and the key role fermentation has in many of these flavours\, including an examination on a microscopic level and discover the synergy when they are combined. \n\nThis documentary will be screened online in Canada only. The two films will be shown consecutively as one. Register below to receive a private link to view the films during the event dates.\n\n\n \nDashi\, Essence of Japan\nDirected by Shohei Shibata\n2014\, 49 minutes\nDocumentary \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. \nPlease note: The two documentaries will be shown consecutively as one. \nShoyu and the Secrets of Japanese Cuisine\nDirected by Shohei Shibata\n2014\, 49 minutes\nDocumentary \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©NHK-Asia documentary Productions-Point du Jour-2014 \nWe love to hear your impressions of the films! Please give us feed back here > Feedback\nTrailer > \n \nABOUT THE DIRECTOR \nShohei Shibata is an independent film maker who graduated from graduated from University of Tokyo and joined NHK in 1988. After an initial three-year assignment as a TV director at the NHK Okinawa Station\, he was transferred to the News Department at the NHK Broadcasting Center in Tokyo. From 1992 to 1995\, he worked for the Center for Ethnological Visual Documentation. He then became an independent TV director. In 1997\, he established ASIA Documentary Productions Company in Tokyo\, serving as its president and as a TV producer and director. in Japan. He primarily makes documentary films mainly for NHK golden time slot\, feature length documentary for theaters\, and recently making international co-operation for worldwide channels. \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) \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/dashi-and-shoyu/
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
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210122T090000
DTEND;TZID=America/Toronto:20210124T210000
DTSTAMP:20210119T230632Z
CREATED:20210107T071307Z
LAST-MODIFIED:20210119T230632Z
UID:50765-1611306000-1611522000@tr.jpf.go.jp
SUMMARY:Healthy Hakko: The Fermented Culinary Arts of Japan\, Part 2 FILM - GENEALOGY OF SAKE
DESCRIPTION:Healthy Hakko: The Fermented Culinary Arts of Japan\, Part 2 FILM\nThe Genealogy of Sake \nFrom the award-winning director of “A Handful of Salt” comes a documentary about sake brewers of the Noto peninsula in Ishikawa prefecture. \n\nThis documentary will be screened online in Canada only. Register below to receive a private link to view the films during the event dates.\n\n\n   \nThe Genealogy of Sake\nDirected by Kaori Ishii and Narrated by Tomoe Shinohara\n2015\, 105 minutes\, Japanese with English subtitles\nDocumentary \nA glass of Japanese sake (sah-keh) is filled with the spirit of the Japanese sake brewers\, or toji. The history of Japanese sake goes back to 2000 years ago\, and its brewing process is extremely detailed and complex. This documentary film follows the lives of artisans who shed their lives to pass on the heritage\, to brew the perfect drop of sake. \nThe beautiful film was filmed in the bio-geographically diverse Noto peninsula\, Ishikawa prefecture. The agricultural system of this region is certified as a Globally Important Agricultural Heritage System\, and people live together sustainably with nature. To take a deeper look into Japanese sake brewing\, the documentary follows the intense six month period of sake production and focuses on the lives and artistry of the Noto Peninsula toji\, and the close connection they have with their environment\, the past and their future. \n(c) Ikkon Film Partners \nThe genealogy of the four sake kings of Noto: \n \n  \nDon’t miss the talk with director of The Genealogy of Sake\, Kaori Ishii and Sake Samurai\, Michael Tremblay \nTrailer > \n \nAbout Director and Producer Kaori Ishii \nA graduate of Sacred Heart University\, Kaori Ishii worked at the Ministry of Education\, Culture\, Science\, Sports and Technology (MEXT) while simultaneously studying 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. \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/genealogy-of-sake/
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
BEGIN:VEVENT
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
BEGIN:VEVENT
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
END:VEVENT
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