What is STEAM education? How is it different from STEM education? In this talk, Dr. Rie Kijima (University of Toronto and SKY Labo) and Dr. Mariko Yang-Yoshihara (Stanford Program on International and Cross-Cultural Education & SKY Labo) will discuss key … Continue reading →
THE JAPAN FOUNDATION, TORONTO ONLINE NIHONGO SALON FOR JAPANESE-LANGUAGE TEACHERS The Japan Foundation, Toronto is launching a Nihongo Salon for Japanese language teachers with the aim of providing a place where Japanese language teachers in Canada who would like to … Continue reading →
Sushi and miso soup are often served together in Japanese restaurants. But what does sushi have to do with fermented food? What other uses are there for miso aside from making soup? In this first part of our Healthy Hakko … Continue reading →
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 →
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 … Continue reading →
Talk with Kaori Ishii, director of The Genealogy of Sake and Sake Samurai Michael Tremblay Sake has come to be known as the drink of the gods. Have you ever wondered how it is made, and the artisans who make … 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 →
Talk with Sandor Katz, author and fermentation revivalist and Shiori Kajiwara, Koji consultant What 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 … 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.
