[Talk & Film Series] Healthy Hakko: The Fermented Culinary Arts of Japan - Starts January 15

Cindy Briffa-Chen's picture

Dear H-Japan Members,

You're invited to three weekends of talks and film screenings about Japan's fermented foods and drinks. Along with 4 documentary films, experts will share their insights across 4 talks to provide a deeper understanding of the origins, health benefits and the special place that fermented foods hold in Japan’s culinary culture and traditions. Registration for each individual event is required, but all events are free. 

The first part from January 15-17 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, we will pair the film The Genealogy of Sake, directed by Kaori Ishii, with two sets of discussions, starting 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 FermentationArt of Fermentation) will be joined by koji expert Shiori Kajiwara (Koji Flowers, Hidamari) for a discussion.

- The Japan Foundation, Toronto