KATSUO-BUSHI

By Yu NAKAJIMA

ARTICLE FILMS - as SALES All rights

Environmental - Completed 2015

Traditional Japanese cuisine “Washoku" was officially recognized as a UNESCO Intangible Cultural Heritage in 2013.These ripples of changes are affecting the people who make and use “Katsuo-Bushi” Bonito flakes, the foundation of Japanese cuisine

Festivals
& Awards

International Documentary Filmfestival Amsterdam 2015
Panorama
American Film Institute 2015
    • Year of production
    • 2015
    • Genres
    • Environmental, Art - Culture, Documentary
    • Countries
    • JAPAN
    • Languages
    • JAPANESE
    • Budget
    • 0.6 - 1 M$
    • Duration
    • 25 mn
    • Director(s)
    • Yu NAKAJIMA
    • Synopsis
    • Traditional Japanese cuisine “Washoku" was officially recognized as a UNESCO Intangible Cultural Heritage in 2013.
      However, the circumstances surrounding modern Japanese cuisine are undergoing drastic changes today.
      These ripples of changes are affecting the people who make and use “Katsuo-Bushi” Bonito flakes, the foundation of Japanese cuisine, and with this the taste of Japanese Cuisine is inevitably changing.
      Amidst the turning tides of the food culture, there are so many people investing their time and craft into bringing Katsuo-Bushi to the consumer’s tables. From the craftsmen who continue to take the traditional route of Katsuo-Bushi making, the Katsuo-Bushi graders who sort through the products everyday feeling the shift in its qualities, the fishermen who lament what little they can leave behind for the next generation, the chefs who create Michelin 2 star dishes bringing the Katsuo-Bushi directly to the consumers.
      Through the world’s tiniest Katsuo-Bushi manufacturer’s craftsmanship, and his efforts to conserve tradition whilst adapting to the changing surroundings, we explore the question of what is sustainable food culture.
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