The invisible foundation of Japanese cuisine
A world-renowned chef travels from his Tokyo kitchen to the northern and southernmost ends of Japan to discover the origins of Dashi, the original source of umami and the invisible foundation of Japanese cuisine. As he immerses himself in the lives of fishermen and food craftsmen, he is moved by the dignity, humor, and generosity of people who themselves are invisible to society.
Digital Premiere August 1, 2020. Runtime 15 minutes.
Digital Premiere August 1, 2020. Runtime 15 minutes.
Namae's journey begins with a late summer trip to Rebun Island - the northernmost point in Japan - to visit fisherman harvesting kombu.
From Rebun Island, Namae travels south the entire length of Japan to work alongside a third-generation katsuobushi artisan, Yusuke Sezaki, and makes a lifelong friend.
Namae returns to his Michelin two-star kitchen in Tokyo and finds that his cooking and his career have taken on new purpose.
