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Healthy Hakko: The Fermented Culinary Arts of Japan, Part 2 – Genealogy of Sake
Healthy Hakko: The Fermented Culinary Arts of Japan, Part 2 – Genealogy of Sake by 79 79 people viewed this event.
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. Enjoy the online screening of the film The Genealogy of Sake, directed by Kao