KATSUO-BUSHI
Documentary Short Film / 2015
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 and Cinematographer / Yu Nakajima
Producer / Mika Nishide
Editor / Yui Aoki
Cinematographer / Koichi Takagi
Sound-Recordist / Keita Kawahara, Kosuke Okuzumi
Sound Designer / Kiyotaka Naoi (Best Media, inc.)
Colorist / Hikari Homma (2FAST Entertainment)
Music / ONE Hundred MONT BLANC
Graphic Design / Tomoyuki Gunji
AWARDS & FESTIVALS
Tokyo International Documentary Film Festival 2018
Short Documentary Competition - Japan
Trento Film Festival 2018
Destination Japan - Italy
Matsalu Loodusfilmide Festival 2017
INFOPROGRAM - Estonia
Japan Festival Canada 2017
Films From Japan - Canada
The Planting Festival 2017
Film Program - Australia
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