"KATSUO-BUSHI"

DOCUMENTARY SHORT FILM / 2015 / JAPAN

 

Bruxelles Environnement 2016

BEL Movie DayOfficial Selection - Belgium

IDFA 2015

Panorama Program Official Selection  -  Amsterdam, Netherlands

AFI DOCS 2015

Short Program Official Selection  -  Washington D.C. USA

Hot Springs Documentary Film Festival 2015

Short Block Official Selection  -  Hot Springs, USA

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Washoku (Japanese cuisine) benefits from premium raw ingredients and skilled chefs, but the distinctive umami flavor essential to many dishes is especially dependent upon the processors who dry, smoke and ferment skipjack tuna. While most processors have industrialized production, the finest artisans continue to meticulously follow age-old methods.

 

DIRECTOR: YU NAKAJIMA

PRODUCER: MIKA NISHIDE

EDITOR: YUI AOKI

DIRECTOR OF PHOTOGRAPHY: YU NAKAJIMA

CINEMATOGRAPHER: KOICHI TAKAGI