Miso, sushi, shoyu, sake, katsuobushi — these are the essential flavours of Japan, and they have all undergone fermentation. Over the course of three weekends in January, 4 documentary films will be presented about fermented Japanese foods, as well as 4 talks by experts, who will share their insights on the origins, health benefits and the special place that fermented foods hold in Japan’s culinary culture and traditions.
Friday, January 15, 9 am – Sunday, January 17, 9 pm. Free.
Enjoy the the online screening of Dashi, Essence of Japan & Shoyu and the Secrets of Japanese Cuisine, both directed by Shohei Shibata. There will also be a talk by Dr. Eric Rath (premodern dietary culture) and Dr. Greg de St. Maurice (cultural food heritage) on the history of fermented sushi and regional variations of miso.
Location - Virtual Event