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.