Healthy Hakko: The Fermented Culinary Arts of Japan
What are the essential flavours of Japan? Miso, sushi, shoyu, sake, shochu, or katsuobushi? They have all undergone fermentation, and these are some of the favourites that will be covered this January by The Japan Foundation, Toronto in the film and talk series, Healthy Hakko: The Fermented Culinary Arts of Japan. Together with a selection of documentary films on this topic, there will be discussions and talks by experts in the field, including sake samurai, epidemiologists and food scientists. These experts will share their insights so you can gain a deeper understanding of the origins, health benefits and the special place that fermented foods hold in Japan’s culinary culture and traditions.
The first part from January 15-17, 2021 will screen Dashi, Essence of Japan & Shoyu and the Secrets of Japanese Cuisine, both directed by Shohei Shibata. It will be paired with a discussion between Dr. Eric Rath (premodern dietary culture) and Dr. Greg de St. Maurice (cultural heritage and food).
From January 22-24, 2021, we will pair the film The Genealogy of Sake, directed by Kaori Ishii, with two sets of discussions, starting with a talk and discussion by Dr. Victoria Lee (fermentation science in modern Japan) and Dr. Stephen Lyman (epidemiologist and shochu expert). There will also be a talk about the film, and sake, between Mr. Michael Tremblay (Sake Samurai, Sake sommelier) and Kaori Ishii, director of the film, The Genealogy of Sake.
For the last part of the series, January 29-31, we will be screening the film Katsuo-Bushi directed by Yu Nakashima and Fermented by Jonathan Cianfrani. For these films, Sandor Katz, author and educator (Wild Fermentation, Art of Fermentation) will be joined by koji expert Shiori Kajiwara (Koji Flowers, Hidamari) for a discussion.
HEALTHY HAKKO Talks and Discussions
Jan. 15-17 > Dr. Eric Rath (premodern dietary culture) and Dr. Greg de St. Maurice (cultural heritage and food)
Jan. 22-24 > Dr. Victoria Lee (fermentation science in modern Japan) and Dr. Stephen Lyman (Epidemiologist and Shochu expert)
Jan. 22-24 > Kaori Ishii (director of the film The Genealogy of Sake) and Michael Tremblay (Sake Samurai, Sake sommelier)
HEALTHY HAKKO Documentary Films
Jan. 15-17 > Dashi, Essence of Japan & Shoyu, the Secrets of Japanese Cuisine Directed by Shohei Shibata
Jan. 22-24 > The Genealogy of Sake Directed by Kaori Ishii
Jan. 29-31 > Katsuo-Bushi Directed by Yu Nakajima
Jan. 29-31 > Fermented Directed by Jonathan Cianfrani
