SHOYU AND THE SECRETS OF JAPANESE CUISINE

International distribution of
documentary films and factual TV
programmes
SHOYU AND THE SECRETS
OF JAPANESE CUISINE
Director(s): Shohei SHIBATA
Writer(s): Shohei SHIBATA
The Japanese discovered that a humble mould spore could
transform soya beans into 'Shoyu', the soy sauce that is a
pillar of Japanese cuisine. Sprinkle it on rice and the rice
changes into sake...
This mould is a tiny organism called 'Aspergillus oryzae' and
mysteriously, it exists only in Japan!
We travel to the imperial city of Kyoto, where the ancient craft
of brewing Shoyu is preserved. This delicate process begins in
spring and requires a whole year to mature the soy sauce. The
Shoyu brewer knows it is all a question of balance and
harmony...
Dashi & Shoyu will be shown at the Japan Film Festival
of San Francisco, 23- 21 July 2016! <a
href="http://jffsf.org/2016/dashi-shoyu-essence-of-japan/
" target="_blank">Click here to access the
festival page.</a>
Categorie(s): Discovery & Nature, Science & Environment, Collections Series
Tag(s): Japan, cuisine - food, Man and Nature
Producer(s): POINT DU JOUR, ASIA Documentary Productions Comp.
Coproducer(s): NHK
Length: 1x52 / Format: One-off
Original version: French
Versions available: English
Nationality: France, 2014
Rights: world excl Asia (please contact NHK [email protected] for Asian
rights)
Support(s): HD Cam, HD file
http://www.pointdujour-international.com/catalogueFiche.php?idFiche=38256&lang=en
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