Dashi & Shoyu: Essence of Japan (2015)

Slow motion shots of liquid droplets drizzling the air, diced mushrooms dropped into boiling water It’s all part of a co-production between Japan and France that looks at Japanese food culture over the last 1000 years. It’s based on an NHK documentary that was broadcast in December 2013 and has been edited to travel the world and show off things from something like the use of soy sauce and umami to things such as the impact that Buddhism has had on Japanese culinary culture. Edit Translation

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